Make a pastry tart shell using your favourite recipe – there are many recipes for sweet shortcrust pastry, so I'm not going
to tell you how to suck eggs this time! For the filling, soften a couple of sheets of gelatine in a little water. Make some
caramel by adding 100g sugar, a tsp grated nutmeg and a tsp vanilla extract to a saucepan and place over a medium heat,
watching it carefully, as it melts and slowly bubbles to a golden caramel colour. At the same time, warm up 600ml double cream.
When the caramel has reached the desired golden brown colour, remove from the heat, and carefully pour in the warm cream,
whisking and stirring to ensure the caramel mixes well into the cream. Remove the gelatine from the water, squeeze out
any excess liquid and add to the caramel mixture, stirring until dissolved. Strain through a seive into a bowl and let cool
slightly, then pour into the cooked pastry case and refrigerate overnight. Dust with icing sugar and serve with segmented oranges,
for a contrasting tartness!