What is it? Crisp pate sucree crust with layers of almond frangipane and infused caramel. Finally, topped with a loose quenelle of silky smooth earl grey cream.
In the second class of the month, we'll focus on the 3 key components of any good tart. We'll start by making a classic french tart shell, followed by the creamy frangipane filling. We'll discuss the science behind the chemical reaction that forms what we know as caramel, then finish by crafting a flavor-filled earl grey cream.
