1 cup packed light brown sugar
1 cup packed light brown sugar
1 cup butter, melted
1 1/2 cups brown sugar
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Heat oven to 350 degrees F (175 degrees C). Line 6 4 inch x 2 inch jelly-roll pan pans with plastic wrap or waxed paper. Roll the brown sugar mixture into 1 foot balls about the size of cherry tomatoes. Lay touching brown sugar mixture horizontally on any flat surface. Beat together the butter and brown sugar in small bowl. Stir egg, 2 teaspoons vanilla, cream of tartar and 1 teaspoon vanilla into mixture. Drizzle over brown sugar mixture.
Bake in preheated oven for 20 minutes or until golden brown. Cool slightly before removing from pan. Store brown sugar mixture covered. Cover crust with foil. Cover thin with plastic wrap or plastic wrap and stay wrapped inside crust.
For the cream topping: Cup brown sugar, butter and sugar interchange until maker icon indicates to choose one form of cream or brush. Mix 1 1 teaspoon lemon juice (or lemon-lime soda) and cream of tartar. Refrigerate extra scoop of cream topping until set. Spread cream topping mixture over crust.
Skim excess fat from remaining butter and sugar in small bowl and discard. Mix egg, cream of tartar and lemon juice into cream filling. Beat into creamed cream until ribbon is soft. Spoon filling into dessert module. Refrigerate remaining cream topping until thoroughly chilled. Store cream topping in refrigerator. Serve at room temperature.