Butterscotch Almond Clusters

• pinch of cream of tartar
• 20 ml water
• 100 g

Dissolve the cream of tartar in the water and add to a small saucepan with the sugars, glucose and butter. Stir over gentle heat until the sugar dissolves, then increase the heat to high and bring to the boil. Boil until it reaches 145°C (use a sugar thermometer to check). Put a single layer of almonds in the patty cases and pour the hot butterscotch on top. Stir with a chopstick to make cluste