<http://schema.org/recipeInstructions>
"1) Heat the tins of milk covered with water in a medium saucepan. Boil, cover and simmer strongly for 2 hours. Cool fully then open the tins.\r\n2) Cream the butter and sugar together until smooth.\r\n3) Sift the cornflour and then add to the butter and sugar and mix together.\r\n4) Put 2/3 of the dough into a ring mould and push down evenly to form a crust. \r\n5) Pour the caramel from the tins into mould and sprinkle the rest of the dough on top.\r\n6) Bake for 30 minutes in an oven at 180C/Gas 4. Take out and allow to cool.\r\n7) For the garnish, whip the double cream with 1 tbsp sugar and the vanilla seeds.  Put the whipped cream into a piping bag with a tip. Pipe rosettes on top of the tart and decorate with grated chocolate. Serve immediately at room temperature \u2013 do not put in the fridge."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/caramel-shortbread-and-chocolate-extravaganza.html>