It is not hard to make - the pastry just presses into the tin and is not pre-baked, and as long as you remember to pour in and spread the filling quickly to avoid premature setting, it is also easy to make.
Here is the finished product - wall to wall almonds and caramel. Yum!
To see what else made this week and what they thought of it, visit the LYL section of the TWD website.
