This tart is a true classic that will please everyone! Chef Ryan Stevenson is sharing his best technique to make a baked caramel that will not run away but keep its shape in the tart. The way it is prepared will allow the caramel to slowly seep into the almond cream. These two flavors combined together give a fantastic tart à l’ancienne.
Applications
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments