FRENCH PASTRY 101 - TARTS

SKILLSFUTURE COURSE ID: 2021010249

French pastry tarts are a type of tart made with a flaky pastry crust and a sweet or savoury filling. They are a popular dessert in France and are also enjoyed in many other parts of the world. The pastry crust is typically made with butter, flour, and water, and is kneaded until smooth and then rolled out into a thin sheet. The crust is then placed in a tart pan and the edges are fluted.

This course is recommended for bakers with prior baking experience

At RedMan Baking Studio, our Chefs are constantly coming up with new and creative ways to delight our Baking Studio customers. All recipes are developed in-house and come from the many years of experience that our In House Chefs have under their belts. You'll often find that our recipes are unparalleled in their uniqueness and incorporate flavours and techniques from many different cultures. Each class is conducted with passion and our Chefs take the time to make sure everyone learns and brings home a delicious creation! 

What you will learn:

Students will learn how to make from scratch 3 types of tart dough. Pate Sucree, Pate Sable and Pate Brisee. Students will also create using these doughs 4 kinds of sweet tarts and 1 savoury tart. Tarte Bourdaloue, Tarte au Citron, Mont Blanc Tart, Linzer Torte, Dark Chocolate Tart and Mushroom Quiche.

Day 1 

Introduction of course. The theory behind the 3 different types of dough is to be taught.

Students will learn how to prepare 3 types of tart doughs from scratch and make 6 variations of tarts.

• Hand Mixing of 3 different doughs. 

• Rolling out of the 3 doughs. 

• Lining of doughs in tart rings. 

• Chilling of lined tart doughs.

• Baking of tarts.

• Clean down 

Day 2 

• Theory explanation of the types of tarts and fillings to be made. 

• Baking and lining of the Linzer torte 

• Making and filling the dark chocolate tart 

• Making and filling the lemon tart 

• Making and filling the Mont Blanc Tart 

• Making and filling Mushroom & Cheese Quiche 

• Making and filling of Tarte Bourdaloue

Take-Home Portion: 

1 pc x 15 cm Linzer torte

4 pcs x 7 cm dark chocolate tart  

4 pcs x 7 cm lemon curd meringue tart

4 pcs x 7cm Japanese sweet potato Mont Blanc tart 

1 pc x 15 cm Mushroom Quiche      

4 pcs x 7 cm Tarte Bourdaloue

Note:

• Lunch is not provided in the class, please have an early lunch/brunch.

• The baking studio is cold, please bring an outer layer or long pants. 

• Please bring your own thermal carriers, you need to use these when you bring back your baked tarts at home, to keep them fresh. 

DETAILS

Session: 24 & 25 May

Duration: 2 sessions of 6 hours each (lunch not provided)

Type: Baking Special Hands-on

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course

TERMS AND CONDITIONS

Only paid and registered participants may join the class.

The class starts on time. If the class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.

All remaining ingredients and tools are to remain in the baking studio.

Participants are required to wash up during and after class. General housekeeping is expected of each participant.

General social etiquette and decorum during class are expected from each participant.

During any baking class or event at the RedMan Baking Studio, our staff may take photographs or video images of activities for our advertising, publicity or sponsorship purposes. 

If you do not wish to be included in such, please inform us in writing prior to the event, failing which you irrevocably waive any and all rights which you may have now or in the future including but without limitation any of your rights under the Copyright Act as may be amended from time to time or any similar laws of any jurisdiction, and acknowledge RedMan Baking Studio’s right to use the photographs and recordings of you in all media and formats throughout the universe including not limited to RedMan Baking Studio’s website, in advertising, publicity, or sponsorship.

Are Bookings Refundable?

All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.

To send a replacement participant, please inform customer service at least 24 hours before class via email.

To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Click on this link to contact customer service: https://www.redmanshop.com/contact-us

Class Cancellations

Classes may be cancelled before or on class day if the instructor is unwell.

In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.