Fruit Tarts
#delicious #dessert
[K-Tart] Korean Style Tart that is rich in composition usually involves genoise as well as almond cream.
How about three different fruits tarts (strawberry blueberry, grapes) where you can use the same tart shell/almond cream/genoise but fill them with different confit and cream to match the fruit flavours?
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You will be provided with a recipe in PDF format.
Ask any relevant baking questions and the instructor will gladly answer your question
Access anywhere anytime on PC/tablet/mobile.
We all love strawberries. Well, then let’s make the confit and fill up the tart with almond cream, genoise and delicious cream legere.
Composition: Tart shell, almond cream, genoise, strawberry confit, legere cream, fresh strawberries
Fresh blueberries are around pretty much the whole year so they are great for tarts. Pair them with cream cheese cream and voila!
Composition: Tart shell, almond cream, genoise, blueberry confit, cream cheese cream, fresh blueberries
Green grapes provide a nice green colour to your tart offerings and your customers will love it – yes, with a hint of yoghurt flavour too.
Composition: Tart shell, almond cream, genoise, green grap jam (store bought), yoghurt cream, fresh green grapes
Tart Shell 101. Learn how to make a proper tart shell once and for all. This is the most important building block and once you nail this, you will be sorted.
This is a tart – but you will also learn how to properly make a genoise. Hanbit will teach you the foolproof method so you will never fail again.
Korean style tarts are rich in composition. There are plenty of layers and each layer will contribute to the overall balance of texture and flavours.
The three flavours in this course will share the same tart shell, genoise and almond cream which will contribute to efficient workflow.
Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.
Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.
Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.
CEO & PASTRY chef
You will be able to enjoy lifetime access.
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