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PIE AND TARTS MASTER CLASS

Pies and tarts are pastries that consist of a minimum of two components: the first, a relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that hold the second, the filling, which classifies them by type. Some fillings are precooked and placed in a prebaked pie crust, through a process called blind-baking.

Thin pie crust dough can be paired with a needs-to-be-baked filling and then, baked together, open-face or topped with the optional third component, pie crust dough or sweet crumbs, are some examples

The content is focused at teaching various methods of preparation & may vary with individual student’s needs towards learning & time frames. Dishes may be changed or deleted on the discretion of the chef

₹35,000FULL COURSE FEES


₹2000PER RECIPE

Details
Beginner
3-4 HOURS
Minimum 3 recipe to be taken in one class.
Prerequisites
If Anything

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MANGO TART

PLUM CRUMBLE TART

SWEET PASTRY CRUST

CRUST FOR QUICHES

SALTED CARAMEL CHOCOLATE TART

RASMALAI TART

APPLE PIE

BANOFFEE TART

CHEESE CORN MUSHROOM QUICHES

BERRY BLAST JAM TART

CREAM FEAST TART

PUMPKIN PIE

LIME PIE

ITALIAN QUICHES

SPINACH COTTAGE CHEESE QUICHES

GARLIC MUSHROOM QUICHES

INDIAN QUICHES

RATATOTUILLE PIE

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