Tart, not cake: what you should know for perfect tarts

What is the difference between Swiss and Italian meringue mass? Why should caramel be cooked in a tall saucepan, and why does almond cream rise when baked? These and many other questions are answered in the book that has just been published by Knesebeck The little manual of tarts and pies the confectioner Mélanie Dupuis answered.

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