Ian's Breton Tart Class

Join the brilliant Ian Cumming (GBBO, series 6) live from Cambridge who will teach you to make this beautiful French tart featuring an enriched shortbread base, a gorgeous pistachio mousseline cream and then topped off with fresh raspberries and dainty meringue kisses.

We’ll start off the class with an introductory welcome and some background from Ian's time on TV, before we ask you to put on your aprons and bake along as you watch Ian demonstrate all the skills required to make this lovely treat on Saturday 25th June at 5pm UK time.

Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories and tips throughout from Ian.Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.

Equipment & Ingredients:

Equipment:

8-inch Cake Tin - with solid, non-removable base 

Baking Parchment Mixer - ideally a Stand Mixer 

Spatulas Small Offset (or cranked) Spatula  

2 Small Saucepans 

Piping Bag

Food Processor to Blitz Pistachios

Ingredients:

For the Base:

140g (10tbsp) Unsalted Butter  

90g (3/4 Cup) Icing Sugar 

¼ tsp salt 

¼ tsp Baking Powder

2 Large Egg Yolks (save egg whites for Meringue Kisses) 

½ tsp Vanilla Extract / Paste 

40g (1/4 Cup) Ground Almonds / Almond Flour  

120g (1 cup, sifted) Plain Flour

For the Crème Mousseline:

150g Pistachios

190g (approx. 3-4 Cups) Milk 

3 Large Egg Yolks* 

100g (1/3 Cup) Caster sugar 

35g (1/4 Cup) Plain Flour  

150g (10 ½ tbsp) Unsalted Butter

For the Meringue Kisses:

50g Egg Whites 

80g (1/3 Cup + 1 ½ tbsp) Caster Sugar

For the Jam:

150g Raspberries (I find defrosted frozen are cheaper and are actually better but fresh are fine) (approx. 1 ¼ Cups Frozen Raspberries) 

100g (½ Cup) Sugar

To Decorate: 

Approximately 250g Raspberries (approx. 2 cups)

*UK Large Egg = US Extra-Large Egg

**If using cups, gently spoon flour into the measuring cup. Do not pack flour in.

Remember we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class.

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.