The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 20 cm = 8 in Make a soft paste with the warm milk, yeast, melted butter (1), salt, sugar and flour. Leave to prove for 1 hour. Line 2 tart tins (20 cm diameter) with the paste and prick with a fork. Leave to prove until it has risen 2 cm. Sprinkle the butter (2) in pieces over the paste, then cover with cream . Top with the brown sugar. Bake at 200 °C for about 25 minutes. Serve cold.