Caramel Popcorn Tart (ทาร์ตคาราเมลป๊อปคอร์น)

1.Flatten the sandwich bread and cut into 5-inch circles. Spread butter on both sides and press into small tart molds. Bake at 180°C (356°F) for 15 minutes until golden and crisp. Let cool and remove from molds.

2.In a small saucepan, warm the cream. In another saucepan, melt the sugar over medium heat until it turns deep amber. Gradually add the warm cream while stirring continuously. Remove from heat, add butter, and stir until smooth. Let cool.

3.Soak the gelatin sheet in ice-cold water. Blend popcorn, egg yolks, sugar, cornstarch, and milk until smooth. Strain into a saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and add butter and softened gelatin. Stir until fully dissolved.

4.Place the custard base over a bowl of ice water and stir until completely cool. Whip the cream until stiff peaks form, then gently fold into the cooled custard. Transfer to a piping bag fitted with a 1 cm round tip.

5.Spoon 12 g of caramel into each tart shell. Pipe 60 g of popcorn mousse on top.

6.Garnish with caramel popcorn just before serving.