Caramel Coffee Tarts with white chocolate

200 g (7 oz) plain flour
60 g (2 oz) icing sugar
2 eggs
125 g (4,5 oz) butter
100 ml (0,2 pts) whole milk
150 g (5,2 oz) cream
100 g (3,5 oz) finely chopped white chocolate
130 g (4,6 oz) filled Caramel Drops with Arabica Coffee (from Cavendish & Harvey)
1 egg yolk
50 g (1,8 oz) brown sugar

Knead flour, icing sugar, 1 egg and butter into a dough and put in the fridge to cool for 30 minutes
Pour milk and cream into a saucepan and warm while continually stirring
Chop up the confectionery Drops into small pieces and add to the milk, add cream mixture to the saucepan
Bring to a boil while stirring until the Drops have completely dissolved
Add finely chopped white chocolate and stir until the ingredients have all melted
Allow to cool slightly and stir 1 egg and egg yolk into the tart mix
Preheat oven (circulating air) to 1700 C (3400 F)
Roll dough into a thin layer and cut out 8 circles of 12 cm diameter
Place the dough circles in 8 greased tart cups (10 cm in diameter) and cover with baking paper
Add dry peas (or beans) to the baking paper and blind bake for 15 minutes
Remove paper and peas and bake dough again for 8 minutes
Turn the oven down to 1000 C (2120 F)
Spread the coffee-caramel cream on the tarts and bake in the oven for 25 minutes and allow to cool in the oven
Refrigerate for at least 4 hours
Remove the tarts from the cups before serving, sprinkle with brown sugar and caramelize with a gas burner