Designed by top pâtisserie Chefs in Paris, I will teach you a recipe and a technique learned from top French chefs
Let's review how to make a delicious shortcrust pastry that stays tender
Forget about traditional blind baking. Here I’ll show you how professionals do it: with perfect 90-degree angles, no pie weights, just a technique that guarantees a flawless tart shell every time.
You may know vanilla pastry cream, but how to make it smooth? how do we pick the best vanilla taste? how do we achieve the best texture in tarts?
After showing how to make a professional grade strawberry purée, I will show you how French chefs turn it into confit, for a perfect strawberry layer texture
To pipe beautiful petals, I will show you a great recipe to use for piping petals
To pipe beautiful petals, I will show you the technique of two colors, something that creates a stunning result on the tart
We will finish the tart, and learn how to store it and preserve it. I will give you my recipe for neutral glaze, designed to make the tart glossy and to protect the fruit for a few days
Masterclass Preview
➡️ In this video, I’ll introduce you to this tart and explain why it’s always a crowd favorite, whether you’re making it to impress friends at a party or you’re a professional looking to offer it in your shop.
In this section, you will learn about this tart, and review the equipment needed, the recommended agenda, and everything you need to know, whether you intend to make this delicious dessert for yourself, or to sell as a business owner.
I will also introduce myself and offer you personal assistance.
In this section, I’ll guide you through making a delicious shortcrust pastry while preserving a tender texture. Most importantly, I’ll show you how to blind bake it the way professionals do in Paris, so you achieve a perfectly baked tart shell with sharp 90 degree angles and smooth, even edges.
We will cook two different fillings, a vanilla pastry cream and a strawberry confit, with the perfect texture and best flavors
Let's finish the tart and decorate, and make sure we preserve the fruit with an homemade glaze