Anna Olson Makes a Millionaire Tart! | Baking Wisdom

[@Ghazi47]

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

[@jenifferbrandt5291]

don`t you feel she speaks too much? I get bored and distracted ....

[@paulasimson4939]

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.

[@trevor_howes]

This caramel is SO good! I used it as a layer in a banoffee pie after a big flop with sweetened condensed milk. Anna - you saved the day! Thank you!

[@Gigi-hq5rk]

i love your explanations of why you’re doing a specific technique

[@PosedionsGirl]

Just got your book going to bake my way through it. Because of you I started a home based cupcake business in NOTL

[@jackieveal]

That’s awesome 👏

[@karenallen3486]

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!

[@TommyAlanRaines]

One of my grandmother's use to make Millionaire Bars, so this would be definitely awesome to try!

[@lostlatinlover]

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.

[@KarleneA380]

Awesome video Anna! The "baking wisdom" nuggets are fantastic and the camera angles are amazing!

[@lindaromano3734]

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! ❤🍁👏

[@elizabethfelix8226]

Bought the book just for Millionaire Tart, KZbin 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!!!

[@pritikadoo9806]

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😊

[@gaitreeferguson3012]

I think millionaire tart really meant its really good. Thats my taught. Lovely anna you always baked to perfection.

[@connieparker8896]

I just found you and I will make this, God Bless

[@katerynasogolova8250]

Dear Anna, your baking is great!!! I love it so much! 😊💕🌿🌹🌿💕🇺🇦

[@mmakomanyatja5213]

Thank you Anna much appreciated be bless with your family

[@lorrieshigley3625]

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❣️

[@PakistaniTraditionalKhane]

I learned so much just one video thank you for sharing with us 👍👌

[@rubyjade90]

I just got your book today. It is beautiful!! I believe I will be making the Brioche first!!

[@lizmiddleton2382]

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 😊

[@kathykrause7796]

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.

[@hris6182]

That's called a perfect Tart... Love your presentation and Love Baking Wisdom..!!

[@schoolerama]

The boiled egg yolk trick blew my mind. Must try

[@ma.eugeniaelizondodevalero5194]

La mejor maestra !! Te admiramos mucho

[@lindiphillips7271]

This looks so decadent and very special. A millionared slice or tart iknown has lightly roaster and salted macadamia cashews and hazel nuts

[@zenaidaroxas70]

Love all your recipes! Will make this on my Aussie partner's birthday. This is a fave in AU. Thanks for generously sharing.

[@aihuecao3433]

So glad to found you! Love your recipes , beautiful video. Thanks for sharing .

[@noralex13]

Maravillosa tú y tus recetas. Como siempre.

[@mercyong2199]

Thank you for sharing your wisdom, Ms Anna. God bless.🙂

[@GiC7]

Thanks Anna, and be blessed

[@edwardstevensjr9506]

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

[@piecesofjoy8681]

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 😊

[@danieldecides7894]

Great top you have on - the recipe seems achievable also - thankyou!

[@krymsonkayharmony2529]

I really enjoyed watching your video. It was awesome.

[@wendygervais8526]

Your are such an amazing teacher. I live in Ontario as well. Where would I find this glucose sugar?

[@lisamader5270]

I think you can get it at the Bulk Barn or Michael's.

[@wasColette]

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!

[@riziadigo966]

Another great recipe! Thank you so much! ❤️

[@mxkalillyG]

Because of you, i want to make my own bakery when i'm 20 years old

[@deechr1602]

Always enjoy your cooking videos.

[@diegoHF13]

This is awesome. It's literally like a Twix bar in tart form 🤤

[@hannahs1683]

Thank you for this

[@felinafler2103]

Love your passion and your wisdom

[@delilahboa]

I learned so much just from this one video, thanks Anna ❤

[@kellyfernando8499]

Oh yum! Thanks Anna!

[@smileygirl6457]

I'm drooling right now.🤤😍

[@thurmancarol2796]

II received your book today and was just looking at this recipe

[@bettejwinsor6502]

Love your recipes do you still have your bakery? I would like the recipe for your everything muffins or where to find it😊

[@4640alleci]

I realy like your new concept, however I find the music distracting. You are a fantastic mediator. Your love for baking is infectious

[@junahsotto126]

I'm looking fowrd to buy your books Anna here in Philippines..Love you always...❤❤❤keepsafe

[@melodybeitzel5378]

I enjoyed watching your video thank you for sharing 😊

[@ameliasalesa4769]

Looks amazing ❤

[@seminky5341]

You are the reason i bake

[@micheleliedtke7353]

Oh yum, Anna!

[@MeribethTikkanen]

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?

[@jayashreepillai4690]

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.

[@pamheinrich6721]

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.................

[@kkat7512]

Looks delish. Tfs!!

[@reneegormley2824]

If I don't have glucose syrup, can I use light corn syrup.

[@daydreamer8051]

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

[@paulasimson4939]

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.

[@spt1421]

Delicious chef

[@royallclark6331]

Anna, can Karo syrup be substituted for the glucose?

[@dasbayrischekochstudio7362]

Ich könnte dir stundenlang zuschauen ....😋

[@pris10251111]

Its perfect for me!

[@jeaninenunn3875]

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

[@cookingforever07]

Nice recipe

[@Poonamsmartkitchen]

Amazing

[@dudleyspikeclarke1355]

Can you use Corn Syrup instead of the glucose syrup?

[@AsharahTPO]

Hi madam, about the glucose, are they can be find in baking ingredient shop? Or its homemade?

[@jimd2991]

Kitchen tour would be great...

[@lisaanderson135]

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.

[@gulandamfarhat5920]

You may use corn syrup and the acid. Or just one of these two ingredients

[@gulandamfarhat5920]

To the ganache only add cornsyrup.

[@lindamel72]

You might check Michaels. They carry glucose syrup in CANADA so I’m sure they do in the US. 11:51

[@lisaanderson135]

@@gulandamfarhat5920 thanks for your help! I made this using the corn syrup and 1/8 teaspoon cream of tartar. It came out perfectly!

[@lisaanderson135]

@@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!

[@PumpkinVine25]

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

[@francec.vachon3841]

That looks sooo good but sound very very sweet because of the caramel but anyway thanks for sharing 🙂

[@Christinecampbellbaker]

If I were to make this recipe for 4” individual tarts, how many would it yield?

[@judithcaputi3753]

What can you use in place of glucose which is hard to find in Italy where I live and bake?

[@rupaldesai5290]

Is there a replacement for glucose?

[@harveybrownstoneinterviews8980]

OMG, Yum!!!

[@mxkalillyG]

You are my idol !😊

[@MultiGemgirl]

I can't decide whether buy an autographed copy or a regular copy it's only $5 difference, which one would be delivered faster.

[@bahonarbahonar9202]

لطفا میفرمایید نحوه نگهداری وزمان نگهداری تارت چه مدت است

[@bahonarbahonar9202]

شما فوق العاده اید

[@paulanogueira6640]

Amy spent 30 minutes chopping potatoes and in the end ran out of time to properly end the video way😂😂

[@tjaryma]

I prefer nutmeg to sea salt on top

[@wkielpinskasurdyk1408]

My grand mother do that

[@carmerosa3348]

Yummy🎉🎉🎉❤

[@victorheller]

Hmm.. followed recipe but dough raised :( other two layers are OK. Thank you!

[@ThatManDre]

Twix tarts 😋😋😋😋

[@rashid_monochromerain930]

So this recipe makes two big tart shells?

[@jamessudek2125]

Isn't glucose just sugar?

[@pakistanmarijaan2650]

Your recipe is as beautiful as you are

[@rashid_monochromerain930]

What happens if I used 2 egg yolk instead of 1 yolk and 1 hard boiled yolk?

[@fellspoint9364]

You will throw off the natural balance of the earth

[@rashid_monochromerain930]

@@fellspoint9364 not funny.

[@rashid_monochromerain930]

@@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.

[@fellspoint9364]

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 ?

[@karenpearson8437]

I noticed in most of your recipes it shows 2 types of flour but one measurement, is it 50/50

[@dizonmay6815]

❤

[@emmawhy]

Am I the only one who couldn’t find the baking time and temp in the book and had to come here??

[@anahitxachatryan1691]

👍👍👍👍👍👏👏👏👏👏

[@kusinanijunior]

THIS IS BRILLIANT! I THINK IM IN LOVE WITH YOU..

[@hina8578]

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?

[@emilybh6255]

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.

[@aliceDarts]

Then make it that way... but it would not be a millionaires tart. It would be something else.

[@giulianawalkiria92]

Togliere gli anelli prima di impastare….sarebbe una bella cosa !!!

[@lanhod]

This Anna feels different. hmmm

[@izzytrue8630]

Why is it called the millionaire's tart ... does it mean we poor/peasants can't afford it!!!

[@Liberal_From_Prairies689]

It's because of how decadent the shortbread tart is, it's more rich (FATTENING) than regular shortbread and tarts.

[@bothrodicahd]

Foarte mult vorbești și gesticulezi si este obositor de urmărit !!!! 😡