Venue: Wherever you are in the world! Join the brilliant Karen Wright (GBBO, series 9) live from Wakefield, England on Saturday 5th September at 5pm UK (12pm New York), who will teach you the skills to make this delicious treat.
Please note you will need a 20cm fluted tart tin for this class, so if you don't have one at home, feel free to order a ticket that includes one and we'll get that delivered to you ahead of the class.
In this class Karen will teach you how to make this delicious French dessert. Starting with crisp sweet pastry shell then topped with white chocolate creme Pattisserie, chantilly cream and fresh glazed berries!
We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on our aprons & bake along as you watch Karen 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 Karen. 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 48 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. Karen will ensure she gives you feedback as we go whilst everyone will be encouraged to ask questions.
Large Bowl. Flat blade knife. Small bowl. Fork. Rolling pin. Baking beans (or dried pasta) parchment paper. 20cm fluted loose bottom tin.
Medium pan. Medium bowl. Balloon whisk. wooden spoon. Tablespoon.
Fruit. Knife. Pastry brush. Small saucepan.
Large Bowl. Electric Hand whisk (or balloon) Tablespoon. Piping bag and nozzle. (optional)
Pate Sucre (Sweet Pastry)
200g Plain Flour (plus extra for rolling), 115g cold cubed butter, 50g caster sugar, 1 Beaten Egg, 1 Tsp Vanilla Paste
White Chocolate Crème Patisserie (Custard)
30g caster Sugar, 30g cornflour, 4 egg yolks, 1 tsp vanilla paste, 350ml milk, 100g white chocolate
400g whole strawberries (or berries of choice), 1 Tablespoon apricot jam mixed with 2 tablespoon water, Chantilly Cream, 300 ml Double Cream, 1 Tbs icing sugar
Toasted Flaked almonds
If you have any questions regarding this course please email us at email@example.com.
Karen's Online French Summer Tart Masterclass - Sat 5th September - 5pm UK
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.