- Class Session: 1/2 day / afternoon
- Lunch: Included
- Total hours: 3 hours
- Delivery Language: English with Thai translation
- Age: อายุตั้งแต่ 18 ปีขึ้นไป
- Suitable for: Amateurs
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 12
Recipes:
- Chocolate tart
- Red fruit tart
Treat yourself to a classic French pastry course by learning how to make delectable tarts. Master the techniques of creating sweet dough, lining, tart fillings, and the art of garnishing with delicate precision.
Learning outcomes:
1. Tart Dough (Pâte Brisée, Pâte Sucrée, or Pâte Sablée):
- Mastering Tart Dough: Learn how to make and handle various types of tart dough, including:
- Pâte Brisée: A simple, savoury tart dough that is flaky and buttery, perfect for savoury tarts such as quiches or vegetable tarts.
- Pâte Sucrée: A sweet, shortcrust dough that is tender and crumbly, ideal for sweet tarts such as fruit tarts or lemon tarts.
- Pâte Sablée: A more delicate, crumbly dough that works well for tarts with rich fillings and elegant presentation.
- Proper Dough Handling: Understand the importance of chilling the dough to prevent shrinkage and ensure a crisp texture.
- Rolling and Shaping: Learn how to roll the dough to the correct thickness, avoiding overworking it to ensure a flaky, tender result. Master the technique of lining a tart tin without tearing the dough.
- Blind Baking: Master the technique of blind baking (baking the tart shell without filling) to achieve a crisp, golden crust. Learn how to use baking beans or pie weights and how long to bake to achieve perfect results.
2. Tart Fillings (Sweet and Savoury):
- Pastry Cream and Custards: Learn how to prepare smooth, velvety pastry cream (Crème Pâtissière) and custards for sweet tarts. Understand the technique of cooking the custard to avoid curdling and achieve the correct consistency for filling.
- Fruit Fillings: Master the art of creating fruit-based fillings, such as lemon curd, raspberry compote, or using fresh fruit, and learn how to balance the sweetness and acidity to complement the tart shell.
- Ganache: Learn to make a rich chocolate ganache for chocolate tarts, perfecting the ratio of cream to chocolate to create a smooth, glossy filling.
- Savoury Fillings: For savoury tarts, such as quiches, learn to make egg-based fillings that are smooth and well-seasoned, incorporating ingredients like cheese, vegetables, or meats.
3. Assembling the Tart:
- Filling and Baking: Learn how to properly fill the tart shell with your prepared filling and bake it to perfection. Understand the correct oven temperature and baking time for different types of fillings, ensuring that the tart shell remains crisp while the filling is fully cooked.
- Even Distribution: Master the technique of evenly distributing fillings in the tart shell to achieve an aesthetically pleasing presentation and a balanced flavour in every bite.
4. Decorating and Presentation:
- Finishing Touches: Learn to decorate your tart with various garnishes, such as fresh fruit, edible flowers, or chocolate shavings, for an elegant finish. For sweet tarts, a glaze (like apricot glaze or a shiny fruit glaze) can be applied to create a beautiful, glossy finish.
5. Troubleshooting and Refining Techniques:
- Handling Issues with Tart Dough: Learn how to troubleshoot common issues with tart dough, such as dough shrinkage, cracks, or overly tough crusts, and how to prevent them.
- Filling Consistency: Master how to adjust the consistency of fillings that are too runny or too thick, ensuring they set properly in the tart shell without spilling over or becoming too solid.
*Please note that the images shown are for advertising purposes only and may not accurately represent the final product.
*รูปภาพที่ใช้เป็นเพียงรูปเพื่อการโฆษณาเท่านั้น และอาจไม่ตรงกับผลิตภัณฑ์จริง
