Anna Olson Makes a Millionaire Tart! | Baking Wisdom
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- Опубліковано 31 тра 2024
- Recipe below - follow along! Just like a millionaire bar, this tart has a sweet pastry base, a caramel filling and a rich chocolate topping, but is served as an elegant plated dessert. Getting the two fillings to match in terms of set and sliceability requires a little gelatin in the caramel and glucose syrup in both. Corn syrup or other liquid sugars in place of the glucose will not work-and you definitely want to follow the proportions below so the chocolate and caramel melt in your mouth at the same rate.
Plus, my staple sweet dough recipe for tarts! Tender, yet strong enough to hold moist fillings without breaking down. Adding a cooked egg yolk to the dough may seem strange, but it makes the pastry easier to handle and results in fewer cracks.
Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/anna...
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• Recipe Information •
Pâte Sablée (Sweet Dough)
Makes pastry for 1 9-inch (23 cm) tart shell
Prep Time: Under 15 minutes, plus chilling
Millionaire Tart
Makes one 9-inch (23 cm) fluted tart
Serves 8 to 10
Prep Time: 20 minutes, plus cooling and chilling
Cook Time: 15 minutes
• Ingredients •
Pâte Sablée:
½ cup + 2 Tbsp (145 g) unsalted butter, at room temperature
½ cup + 2 Tbsp (80 g) icing sugar, sifted
1 large hard-boiled egg yolk
1 large egg yolk
½ tsp vanilla extract
1¾ cups (230 g) cake & pastry flour, sifted
¼ tsp fine salt
egg white
Caramel:
1 tsp (3.5 g) gelatin powder
1 Tbsp (15 mL) cold water
2 Tbsp (30 mL) water
½ cup (100 g) granulated sugar
3 Tbsp (60 g) glucose syrup
¾ cup (175 mL) whipping cream
¼ cup (60 g) unsalted butter
1 tsp flaked sea salt, plus extra for sprinkling
Chocolate ganache:
8 oz (240 g) dark baking/couverture chocolate, chopped
2 Tbsp (40 g) glucose syrup
1¼ cups (310 mL) whipping cream
¼ cup (60 g) unsalted butter, cut into pieces
• Chapters •
0:00 New series: Baking Wisdom!
0:42 STEP 1: Cookie Crust Base
0:55 Beat the butter and icing sugar together in large bowl until smooth
1:34 Add eggs
Push hard-boiled egg yolk through a sieve into a separate bowl and stir into raw egg yolk and vanilla. Add to the butter mixture and stir until blended.
3:08 Add flour and salt to the butter mixture and stir until blended
4:19 Chill the dough
Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, up to 2 hours. You can prepare the dough ahead of time and freeze, well wrapped in plastic, for up to 3 months. Thaw in the fridge before using.
4:49 Roll the chilled dough
On a lightly floured work surface, gently knead the dough to soften, then roll it out to a circle about 12 inches (30 cm) across and ¼-inch (6 mm) thick. Carefully lift and line a 9-inch (23 cm) removable-bottom fluted tart pan, press it into the bottom and sides and trim away any excess dough. Chill tart shell up to 30 minutes.
7:56 Bake the tart shell
Preheat oven to 325°F (160°C). Place chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 20 minutes, until edges just begin to brown and then immediately brush with egg white. Cool tart shell to room temperature.
8:16 PART 2: Caramel Filling
Soften the gelatin in a dish with the 1 Tbsp (15 mL) cold water and set aside for later.
9:04 Add 2 Tbsp (30 mL) water to saucepan, then add sugar and glucose syrup
10:25 Boil the sugar
Without stirring, bring the sugar to a full boil over high heat. Occasionally brush the sides of the pot with water at the boiling line to prevent crystallization, for about 4 minutes, until the sugar turns a rich amber colour.
11:48 Whisk in new ingredients
Remove pan from heat and carefully whisk in cream as a steady stream (watch out for a burst of steam). Keep whisking until caramel stops bubbling. Whisk in softened gelatin until dissolved. Whisk in butter, followed by sea salt. Set the caramel aside to cool for about 30 minutes.
13:40 Fill and chill the pie shell
Pour cooled caramel into the baked tart shell. Chill for another 30 minutes.
14:06 STEP 3: Chocolate Topping
14:32 Make the ganache
Have the chocolate ready in a bowl. In a small saucepan, bring cream and butter to a full simmer over medium heat. Add glucose to chocolate, then pour saucepan mixture on top. Let sit for a minute, then gently stir together until smooth.
16:21 Finish and chill
Pour the ganache over the now-chilled caramel layer and refrigerate the tart for a full 2 hours. Sprinkle with a little sea salt and serve.
17:06 The results!
Store the tart, uncovered, in the fridge until serving. Once cut, loosely cover the exposed portion and store in the fridge for up to 3 days.
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#AnnaOlson #OhYum #BakingWisdom - Навчання та стиль
Just got your book going to bake my way through it. Because of you I started a home based cupcake business in NOTL
That’s awesome 👏
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
don`t you feel she speaks too much? I get bored and distracted ....
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.
One of my grandmother's use to make Millionaire Bars, so this would be definitely awesome to try!
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!
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 love your explanations of why you’re doing a specific technique
This looks so decadent and very special. A millionared slice or tart iknown has lightly roaster and salted macadamia cashews and hazel nuts
Awesome video Anna! The "baking wisdom" nuggets are fantastic and the camera angles are amazing!
I just found you and I will make this, God Bless
I just got your book today. It is beautiful!! I believe I will be making the Brioche first!!
Bought the book just for Millionaire Tart, UA-cam 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!!!
You are the supreme queen of baking wisdom! Thank you for all you do in teaching us the basics to encouraging us to accomplish the sublime! ❤🍁👏
I learned so much just one video thank you for sharing with us 👍👌
Dear Anna, your baking is great!!! I love it so much! 😊💕🌿🌹🌿💕🇺🇦
Anna this millionaire tart looks so yummy and delicious thanks for sharing this recipe with us ❤❤❤we love you God/Jesus Bless you and your family
Thank you Anna much appreciated be bless with your family
Love your passion and your wisdom
That's called a perfect Tart... Love your presentation and Love Baking Wisdom..!!
Thank you for sharing your wisdom, Ms Anna. God bless.🙂
Thanks Anna, and be blessed
Another great recipe! Thank you so much! ❤️
Oh yum! Thanks Anna!
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 😊
I learned so much just from this one video, thanks Anna ❤
So glad to found you! Love your recipes , beautiful video.
Thanks for sharing .
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😊
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❣️
Maravillosa tú y tus recetas. Como siempre.
Thank you for this
Always enjoy your cooking videos.
I really enjoyed watching your video. It was awesome.
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.
Love all your recipes! Will make this on my Aussie partner's birthday. This is a fave in AU. Thanks for generously sharing.
La mejor maestra !! Te admiramos mucho
Looks delish. Tfs!!
I enjoyed watching your video thank you for sharing 😊
Looks amazing ❤
The boiled egg yolk trick blew my mind. Must try
I'm drooling right now.🤤😍
II received your book today and was just looking at this recipe
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 😊
Oh yum, Anna!
Great top you have on - the recipe seems achievable also - thankyou!
This is awesome. It's literally like a Twix bar in tart form 🤤
Its perfect for me!
Delicious chef
Amazing
Your are such an amazing teacher. I live in Ontario as well. Where would I find this glucose sugar?
I think you can get it at the Bulk Barn or Michael's.
Because of you, i want to make my own bakery when i'm 20 years old
Love your recipes do you still have your bakery? I would like the recipe for your everything muffins or where to find it😊
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.................
Nice recipe
I'm looking fowrd to buy your books Anna here in Philippines..Love you always...❤❤❤keepsafe
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.
Ich könnte dir stundenlang zuschauen ....😋
I realy like your new concept, however I find the music distracting. You are a fantastic mediator. Your love for baking is infectious
You are the reason i bake
OMG, Yum!!!
Anna, can Karo syrup be substituted for the glucose?
You are my idol !😊
Hi madam, about the glucose, are they can be find in baking ingredient shop? Or its homemade?
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
Is there any possibility to replace the glucose in the caramel with gelatine? And if yes, what would the proportions be?
What can you use in place of glucose which is hard to find in Italy where I live and bake?
Kitchen tour would be great...
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
Is there a replacement for glucose?
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?
If I don't have glucose syrup, can I use light corn syrup.
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.
That looks sooo good but sound very very sweet because of the caramel but anyway thanks for sharing 🙂
If I were to make this recipe for 4” individual tarts, how many would it yield?
Yummy🎉🎉🎉❤
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.
You may use corn syrup and the acid. Or just one of these two ingredients
To the ganache only add cornsyrup.
You might check Michaels. They carry glucose syrup in CANADA so I’m sure they do in the US. 11:51
@@gulandamfarhat5920 thanks for your help! I made this using the corn syrup and 1/8 teaspoon cream of tartar. It came out perfectly!
@@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!
شما فوق العاده اید
لطفا میفرمایید نحوه نگهداری وزمان نگهداری تارت چه مدت است
I can't decide whether buy an autographed copy or a regular copy it's only $5 difference, which one would be delivered faster.
Amy spent 30 minutes chopping potatoes and in the end ran out of time to properly end the video way😂😂
Twix tarts 😋😋😋😋
❤
Your recipe is as beautiful as you are
👍👍👍👍👍👏👏👏👏👏
I prefer nutmeg to sea salt on top
What happens if I used 2 egg yolk instead of 1 yolk and 1 hard boiled yolk?
You will throw off the natural balance of the earth
@@fellspoint9364 not funny.
@@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 ?
So this recipe makes two big tart shells?
Hmm.. followed recipe but dough raised :( other two layers are OK. Thank you!
I noticed in most of your recipes it shows 2 types of flour but one measurement, is it 50/50
Isn't glucose just sugar?
Am I the only one who couldn’t find the baking time and temp in the book and had to come here??
THIS IS BRILLIANT! I THINK IM IN LOVE WITH YOU..
Togliere gli anelli prima di impastare….sarebbe una bella cosa !!!
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.
Then make it that way... but it would not be a millionaires tart. It would be something else.
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?
This Anna feels different. hmmm
Why is it called the millionaire's tart ... does it mean we poor/peasants can't afford it!!!
It's because of how decadent the shortbread tart is, it's more rich (FATTENING) than regular shortbread and tarts.
Foarte mult vorbești și gesticulezi si este obositor de urmărit !!!! 😡
disgusting
awful
Love these episodes! If I know why - the chemistry - I much more likely to remember the baking wisdoms. 🥣
🙏