Jane's Raspberry, Almond & Vanilla Bavarois Tart

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will teach you the skills you need to make her beautiful Raspberry, Almond & Vanilla Bavarois Tart.

This class takes place on Saturday 27th April at the following times:

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

Please allow up to 2 hours for this class.

An elegant dessert to serve at your next dinner party or enjoy a slice as an afternoon treat! A crumbly shortcrust pastry tart case with a tangy raspberry gel, smooth silky vanilla bavarois and topped with perfect little raspberry jellies and meringue kisses.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 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 Bavarois 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:

22cm/9” fluted loose bottom flan tin 

Bowls   

Spoons

Electric hand whisk  

Sieve   

Rolling pin

Small piping bag x 2 

Baking Beans  

Non-stick baking paper

Plain piping nozzle  

Star piping nozzle 

Baking sheets x 2

Small half-moon shaped moulds

INGREDIENTS:

For the Pastry:

100g (7 tbsp) Unsalted butter – softened 

1 large (XL in US) egg yolk

50g (½ cup, sifted) Icing/powdered sugar 

½ tsp Vanilla extract or almond extract

160g (1 ¼ cups) Plain/All-Purpose flour

For the Raspberry jellies:

200g (~1 ½ cups) Frozen raspberries (you can use fresh)

60g (⅓ cup) Sugar 

1 tsp Agar Agar

For the Raspberry layer:

150g (~1 ¼ cups) Raspberries 

100g (½ cup) Caster/Superfine Sugar

2 tsp Cornflour/Corn starch mixed with 2 tsp water

For the Bavarois:

350ml (1 ½ cups) Whole/Full Fat milk 

4 large (XL in US) egg yolks

70g (⅓ cup) caster/superfine sugar 

1 tsp Vanilla extract

½ tsp Almond extract (optional) 

1 tbsp Cold water

3 tsp gelatine powder* 

300ml (1 ⅓cups) Double cream

*if using leaf gelatine, use enough to set a pint/570ml of liquid

For the meringue:

1 egg white (from above) 

65g (⅓cup) Caster/Superfine sugar

To decorate:

Fresh raspberries – optional and rosemary sprigs

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.