Martha demonstrates how easy it is to create elegant desserts based on the classic crust commonly known as tart dough but called pâte sucrée, or “sweet pastry,” in professional kitchens. Learn how to make a traditional lemon mousse damask tart with candied lemon peel, and a contemporary chocolate tart shell layered with homemade caramel and chocolate ganache and finished with a sprinkling of sea salt.

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