Jane's Passion Fruit Curd and White Chocolate Tart

Join the brilliant Jane Beedle (GBBO Finalist from series 7) live from Kent, UK who will teach you to bake her beatiful Passion Fruit and White Chocolate Tart. 

This class takes place on Sunday 29th May at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2 hours for this class.

Jane discovered passion fruit puree when we bought some for cocktails, it's a  dessert game changer.  This delicious tart uses puree to make a zingy passion fruit curd which contrasts beautifully with a white chocolate diplomatic cream.  A real showstopper of a dessert that will impress your guests, add a bit of bling and step back and hear them go WOW as you put it on the table.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Jane, learning many tips and tricks a long the way as you perfect all the skills required to make Jane's delicious take on the very pretty Passion Fruit Curd and White Chocolate Tart. Jane will also be on hand to answer your questions, be those about baking or her experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment

Rolling Pin 

Pastry Brush 

Bowls

Electric hand or Balloon Whisk 

Heatproof Bowl 

Saucepans

Scales 

Piping Bag 

Non-Stick Baking Paper

Baking Beans for Blind Baking 

Paint Brush 

Cake Board / Display Plate

2cm / ¾ inch Plain Piping Nozzle

20cm / 8-inch Loose Bottomed Sponge Tin or Pastry Ring – Greased

Ingredients

For the Stabilised Crème Diplomat:

7g (2 ½ tsp) Powdered Gelatine, in 3tbsp water 

100g (1/3 Cup + 1tbsp) Full Fat Milk

150g (2/3 Cup) Double Cream 

60g (1/3 Cup) Caster Sugar

4 Large Egg Yolks*

30g (4tbsp) Cornflour/Cornstarch

350g (approx. 2 Cups) White Chocolate – Chopped

400ml (1 ¼ Cups) Double Cream

For the Passion Fruit Curd:

2 Large Egg Yolks (reserve some of the white) 

1 Large Egg

100g (1/2 Cup) Caster Sugar (extra to taste) 

100ml (2/5 Cups) Passion Fruit Puree See Note

2tsp Cornflour / Cornstarch 

50g (3 ½ tbsp) Salted Butter

For the Pastry:

100g (7tbsp) Salted Butter – Softened  

75g (1/3 Cup) Icing Sugar

1 Large Egg Yolk* 

170g (1 ¼ Cups) Plain Flour

To Decorate:

Fresh Passion Fruit Pulp Gold Leaf and a Paint Brush

*Large Egg in UK = Extra Large Egg in US

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility 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.