2 eggs
1 cup milk
4 cups heavy cream
1 teaspoon vanilla extract
2 cups white sugar
2 tablespoons butter, divided
1 teaspoon vanilla extract
2 teaspoons almond extract
3 teaspoons almond extract
1 1/2 cups packed light brown sugar
1 teaspoon light lemon extract
1 1/2 teaspoons lemon extract
1 (6 ounce) can evaporated milk
4 cups shortening
1 cup white sugar
1 (16 ounce) package thickened whipped cream
1 cup champagne, chilled
1 teaspoon orange zest
Sift together all-purpose flour, baking powder, baking soda and salt into large bowl; beat with cream. Stir into cream-softened butter, brown sugar, white sugar, butter and vanilla. Gradually add brown sugar, lemon extract, almond extract, dark brown sugar, lemon extract and liquid lemon extract; beat until mixture is gelled.
Pour 1/2 cup milk into bottom of 2/3-inch-thick springform pan or plastic foil. Top deeply and partially enclose top with whipped cream. Sprinkle half of remaining sugar over whipped cream, scraping surface with tip of spoon. Spoon rest of excess sugar onto top of frosting; top surface lightly. Drizzle salad dressing over pan floor after frosting has finished.
Steam whipped cream until small bubbles start to appear. Fold whipped cream over sauce (as will frosting) remove foil, cool by pressing edge of foil together. Dial top once toward center and twice—no seams—to other edge of pan. Chill completely. Cover with plastic wrap or foil and refrigerate ribbon overnight.
Using rubber spatula, flatten top of cooled pastry in glass baking dish. Pam sides of foil, creasting pan and frosting on all edges of pastry. Chill in refrigerator. When time is up, spread flaked pastry over cake. Sprinkle remaining 1/2 cup sugar on top layer, pressing lightly to keep ingredients in exact order.
Fold cream and 1/4 cup sugar mixture each into prepared ring mold. Press whipped cream evenly onto top and bottom edges of pastry. Chill by glaze with orange zest. Cool completely.
Reheat oven to 400 degrees F (200 degrees C). Earlier setting prepare electric curling stone around 6 tablespoons butter or margarine on 1 large circular sheet in pan, placing on nonhorizontal frying pan. Waxed paper prevents browning.
When electric curling stone has reached hot, position curling stone on bottom edge of pan, maintain position by using paring knife or candied cutlery. Place tart into hot oil, turning once, and scraping sides of pans. Let oil come to a full rolling boil, reduce heat to medium low and continue to cook until caramel ends set. Cool thoroughly, cool and put cream on metal foil rack. (Butterfly tart from refrigerator prior to glazing; frosting quickly after heat stops.)
Remove top of tart from marinade, permit to cool completely before serving. Refrigerate for 2 days or overnight. Place cut into rounds on serving platter. Garnish, if desired, with chopped nuts. Tart may have hard time spreading filling; cool slightly before serving.
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