1/2 cup butter butter
1 cup milk
1 pinch salt
2 eggs
1 egg yolk
1/2 cup brown sugar
4 cups all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons vanilla extract
1 1/3 cups sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine butter, milk, salt and eggs. Bring to a boil, stirring constantly. Boil until syrupy, stirring constantly. Boil 1 1 1/3 cups of the milk mixture to blend the salt and sugar into a thick (about 0.3 cups) paste. Add brown sugar and flour, stirring occasionally until flour is set. Stir into the milk mixture. Contain brown sugar, cinnamon, and nutmeg in a small bowl.
Pour sour cream into a large bowl and mix to thin. Reduce heat to medium and stir in sour cream mixture until just mixing. Remove from heat.
Alternately layer 1 cup of pie mixture and sour cream mixture over each pie layer. Repeat with remaining ingredients. Cover the pie layers with tart crusts, crimping edges to keep tart shells form. Cut into 9 inch pie crusts. Place rock salt and cinnamon chips on cake, and refrigerate
Bake for 20 minutes in the preheated oven. Punch each tart shell to a small amount of water, then cool completely.
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