Venue: Wherever you are in the world! 


Join Howard Middleton (GBBO, series 4) live from Sheffield who will teach you the skills to make his delicious Swiss meringue chocolate tartlets!


We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.


Our class will take around 90 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard.


Tickets are priced at £32.50 for individuals and £45 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.


All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 16 participants. Andrew will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.


Equipment Required:

12-hole shallow tart tin

Mixing bowls

Rolling pin

Cookie cutters – round or flower shaped, larger than the indents in tart your tin

Ceramic baking beans or heavy lentils

Paper fairy-cake cases or pieces of baking parchment

Small saucepan

Large saucepan and a large heatproof bowl that will balance on it

Balloon whisk

Piping bag and nozzles

Cook’s blowtorch (not essential)


Ingredients Required: 

For the pastry:

200g plain flour, plus extra for rolling

25g ground almonds or ground hazelnuts (almond meal or hazelnut meal)

25g cocoa powder

50g icing sugar

A pinch of salt

¼ tsp baking powder

125g cold unsalted butter, diced

1 tsp grated orange zest (optional)

2 large egg yolks

A little cold water, if needed


For the chocolate filling:

250g dark chocolate (ideally around 60% cocoa solids or less)

300ml double cream (heavy cream)

about 75g chopped roasted hazelnuts (optional)


For the Swiss meringue:

3 tbsp caster sugar

3 egg whites



If you have any questions regarding this course please email us at

Howard's Online Swiss Meringue Chocolate Tartlets! - Sat 8th Aug - 4pm UK

Class Time
Ticket Type
  • 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.



0208 202 6766


office Address

2b redbourne avenue


N3 2bs

Opening Hours: Mon-Fri, 9:30-18:00

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