@IDJoel you could well be right, it being a regional or family variation.
@IDJoel Here's my sketch:
SA Milktart - man00ver v1
0.25% Acetyl Pyrazine 5% (TPA) <-- crust
1.00% Apple Pie (FA) <-- crust, sweet
2.00% Catalan Cream (FA) <-- sweet, creamy, custard, vanilla, cinnamon-spice
1.00% Cream Fresh (FA) <-- creamy, milky, condensed milk effect
0.50% Custard (FA) <-- condensed milk effect
1.00% Dairy Milk (TPA) <-- milky
0.50% DX Brown Sugar (TPA) <-- sweet, bakery-spice
0.50% Meringue (FA) <-- sweet, condensed milk effect
0.25% Spicy Biscuit (INAWERA) <-- cookie crust, cinnamon-spice (w/ginger, clove, cardamom; nutmeg sub?)
2.00% Vienna Cream (FA) <-- sweet, creamy, custard, vanilla
Flavor total: 9.00%
Yes, that's the one. It's very good-tasting, and close to my imagined target in many ways, but not *quite* as neutrally milk/cream flavored as I was hoping, in the end. If you have the fixings you should try it out....@man00ver are your taste notes for V1 this recipe ?
The citrus notes in my v1 recipe come from two places: FA Catalan Cream and FA Custard. I left FA Custard in my v1.1 because I want it to make a condensed milk note with the Meringue and Fresh Cream. It's low, and with the FA Apple Pie gone it's no threat to the flavor. You could try CAP Sweet Cream, which I understand to be pretty rich, and/or TFA CGC, which would be richer yet and provide a little crust...in low-ish percentages either of these might present in a condensed milk sort of way and could cover the role I wanted FA Custard to play.I want to mix your V1 up for a test drive @man00ver but want to eliminate the citrus notes right off the bat and continue with a derivative of FA Apple Pie for the crust to see what it does.
Q1: replace Catalan cream (remove citrus) with CAP sweet cream ?
Q2: replace INW Spicy Biscuit (remove the "spicy" part) with either FA Cookie (contains acceptable traces of spicyness for me) or TFA Chessecake Graham Crust (for the graham cracker/Tennis biscuit) part ?
I may have to sub these eliminations with a Custard.
Thoughts ?
I must confess I have no experience with toffees. I picked up a little 6mL sampler of TFA's English Toffee, when the only local brick and mortar shop that offered concentrates was closing its doors for the last time, but have yet to break it out.