Bake time 20 min once, 10 min afterwards. Condensed milk 20 min cooking time. Caramel sauce 8 min cooking time.... tart chilling time 4 hours

Take a food processor and add flour, sugar and butter in it start the food processor for 2-3 min until crumbs form. Then add an egg yolk and again mix

Now start food processor until egg yolk mix up completely. After this add 1 tbsp cold water and again mix. Take out the dough from food processor and knead it for 2-3 min by dusting flour on it

To prepare caramel sauce take a non stick pan. Add sugar to it as mentioned in ingridients. And let it melt at a low flame do not mix it unless it melts (it take about 8 min to melt sugar at a low flame)

When the sugar melts turn off the flame. Add cream in it and immediately mix it so no toffee forms. After cream is mixed add butter and mix it take it out in a bowl and let it attain room temperature. Do not place it in fridge

To make condensed milk in a non stick pan add milk. When it gets boiled add sugar and milk continuosly until it starts thickening it take about 15-20 min.

When milk and sugar starts thickening tocondensed milk texture turn of the flame add cream and milk powder and mix. Take it out in a bowl and let it attain room temperature

Now take out the pastry doigh from fridge. Knead it once. Grease a flat pyrex dish (pie tray) and cover with buttet paper place dough on it and spread it just like pizza dough

Smoothen the dough surface with flat spoon. Make it's meat edges. And put another butter paper on top. Now on the upper butter paper put grains to create weight

Place it in a preheated (10 min preheat) oven for 20 min at 200℃ in the central grill adjustment. Keep upper and lower rods on

After 20 min take the tart out and take off the upper butter paper and grains and again bake it at 200℃ for 10 min

When tart attain room temo pour the prepared condensed milk on it gently and place in freezer for an hour or two

After an hour or two when tart is chilled take it out and pour the caramek sauce which was at room temp and spread the caramel sauce on tart let it chill for 2 hours and while serving cut the extra butter paper from sides or either carefully take out tart in ither dish you can decor it by chocolate sprinkles

Note : if you touch the tart and try to take it out from tray when it is hot the tart pastry will break. And if you put the caramel sauce in fridge it would go thickened and wouldn't be able to apply on tart