The book is absolutely fantastic and this series on YT is amazing. So much good information. And the editing and camera work really are adding to the educational component.
WOW! That chocolate ganache and caramel tart looks absolutely delightful! I love watching you bake. You are such a great instructor and the tips with explanations are awesome. Thank you so much!
Anna you looks like a born teacher .. the way you explain rationally and while discussing the flaws is a treat to watch .. this tart looks my favourite .. and u know i am also a tart lover too
Yes sure you can , actually you can use any invert sugar, even honey! The only thing is that corn syrup is much sweeter than glucose and less viscous! Still you can totally use them interchangeable
In Anna's book Baking Wisdom, she says "Corn syrup or other liquid sugars will not work in place of the glucose in this recipe". They may be interchangeable in other recipes, but according to Anna, not in this particular one. Hope this helps.
I'm old so maybe my memory is defected. But I remember my mom putting what looked cellophane on the crust then pouring the caramel. I think the "cellophane" was sugar glass or something like that. Anyway I'm in a "baking-duel" with my 35 year old son. So far he's winning by a landslide. His wife and kiddos are reaping the benefits of fresh baked beignets, scones, fresh baked French bread, perfect cookies and more. Every time I whip up something he nails me down. I'm very tempted to try your recipe here. Anyway I love your presentation. Keep up the good work/videos.
I live in the US and glucose is hard to find. Could I use light corn syrup and 1/8 tsp cream of tartar or lemon juice instead? I made the suggestion of adding cream of tartar or lemon juice to replace the acid that is naturally found in it. I wanted to ask before I started making the caramel and ganache.
@@lindamel72 thank you! I actually ordered a couple jars of glucose back in 2020. When I took it out of my cupboard, the expiration date was 1/2021. I wasn’t sure if it was safe to use because the date has passed. I wouldn’t think something like glucose would spoil but if anyone knows the answer I would appreciate it!
You are absolutely amazing Anna..I have been watching your videos from last 11 years...n because of you everyone loves my cakes,tarts n cupcakes...thank you so much for your detailed recipies😊
Hi Anna, love so much your recipes. I was delighted to discover this recipe because I love crunchy biscuits. I have done this twice and my biscuits/cookies become very thin, not like yours! The second batch wasn’t even crunchy! I bought your book thinking this recipe might be in the book so I could learn what I might be doing wrong. What am I doing wrong? Joy 😊
I made the tart yesterday and it was a hit! I used a 9" tart pan but found I had left over ganache. After looking at the video again, I think the trouble is that my tart pan is only 1/2" tall and the one used for the recipe must be taller. What height should the tart pan be?
I like how you made a real caramel instead of the condensed milk kind most millionaire bar recipes call for. I tried one of those recipes recently and the caramel part was so not like real caramel. I will definitely be trying your recipe!
Bought the book just for Millionaire Tart, RU-vid is great, sometimes recipe ingredients/instructions are difficult to follow so now I have a great new book and clearer instructions. The tart came out almost perfectly, taste and textures outstanding! The one thing I would do differently next time is to not fill the shell completely, chocolate was a bit overwhelming to some taste testers and it sloshed around a bit when placing it in fridge so it covered some of the crust. Oh, since I had the book on hand and a request for chocolate chip cookies from my husband, I made your chocolate chip cookie bars. Another outstanding recipe, looking forward to baking more of them!!!
Anna, You are the best teacher and my favorite baker and cook to watch! I’m watching from California but I watch your shows from every I travel 💕💕💕💕💕💕💕💕💕💕 I’m looking forward to getting your cook book❣️
Oh wow, this is now my Mother's Day dessert!!! Baking Wisdom is in hubby's secret hiding place until May 2nd, our Wedding Anniversary. The waiting is terrible so I'm super grateful for the sneak peek recipes on the live feed and Oh Yum :) Just a wee question, is it possible to purchase the gorgeous pink cookware you use Anna? The saucepan used for this recipe looks especially fabulous. We're in Australia so it might be tricky but where there's a will, there's a way.................
Oh my goodness 😳 you look so different, Anna? If I hadn't seen your name, I would not have recognized you! I am so used to seeing your old videos. But you're a good baker and often make your recipes. Thank you 😊
Hi Anna, luv all your videos. Planning on making this in a day. Can I use gelatine sheets instead of the powder? If so how many sheets? Thank you very much. Your videos inspire me to bake a lot. Stay blessed.
Hey Anna I've been wanting to make a white chocolate brownie but was wondering if it would work out cuz white chocolate is different than normal chocolate
Hi Anna, you are such an inspiration. I have made a lot of your recipes. This one gave me so many compliments. My guests just loved it.Thank you so much.
Anna, is there a different ratio of cream to chocolate if I were to use milk chocolate or even half dark and half milk. Thanks for the idea of a lovely Easter dessert x
I would like less chocolate or much more caramel so there is at least an equal amount of each. In fact if there was more caramel than chocolate, it would be even better.
I always love ypir videos and just clixknypur videos to search ypur recipes and other one. Just wonder what happened why i feel you look d8fferent than last year or 2 years? What is difference? Hair style?
@@fellspoint9364 I mean I tried her Sable dough recipe before but I didn't think that the boiled yolk really made a difference from the previous tart recipes I made.
Sorry, man. But all attempts at humor aside, I’m not qualified to comment on baking. If you have already tried these recipes, you’re light years ahead of me. She seems like a legitimate source of technical knowledge. Maybe take a look at her recent book ?
