Decorating with Sauces: Pear Pecan Tart, Chocolate Ganache Torte, and Raspberry Sorbet

Preparation info

    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

Prepare the pastry for the tart

  1. Bake a thin, round disk of pastry 2½– 3 in. (7 cm) in diameter, using puff pastry, phyllo p