I love to cook, but I'm not a great 'baker' - this very easy tart is the exception. It's really easy and looks and tastes divine. The recipe is courtesy of the Age newspaper, Epicure section. A note - be careful when removing the cake as the toffee may still be hot. This might be more about my cake tin, but to prevent any toffee leakage - I've found it best to bake this with the cake tin sitting inside another, larger foil-lined baking tin.