Here is Where Dreams and Passion Come to Life!

(NEW!) 4-in-1 Deluxe Tarts Pastry Class

December 06, 2024 @ 02:00 p.m. - 05:30 p.m.

What you will learn from this class:

  • Making of tarts Shells (dough making and shaping techniques)
  • Making of delicious and a variety of less sweet inserts: a total of 7 insert recipes
  • 4 different tarts combination: Chocolate Salted Caramel, Lemon Curd, Goodie Matcha, Raspberry Vanilla
  • The most important trick on how to have your shells last for more than a week without turning soggy
  • Glazing, piping, dusting and final presentation that will make everyone drools
  • Professional tips and important tricks for making these french pastries
  • Storage details

Why should you join?

  • Tarts are one of the most popular pastries. Almost all cafes will have it!
  • Make it yourself: in average tarts are sold at $9 per piece at cafe!
  • It is well presented, delicious, healthier choice and perfect for gifting or a treat for family.
  • This is a small and intimate focus class
  • Receive and ask for help even after class when you make again at home.
SGD

$190.00

/per pax

4 in stock

$190.00

Additional information

Duration

3.5 hours

Class Size

Min. 6, Max. 8

After Purchase

You will receive an email confirmation on the class date, time and location immediately.

Bring home

Min. 8pcs tarts with packaging
Printed recipes

Class Instructor

Serena, Head-Caketist of nanatang, has been in the caking scene since 2013. Join her upcoming workshops and learn a life-time skill! Open for all, with or without any baking background. Upgrade your skills to another designer level!

Terms & Conditions:

  • Participants are not allowed to cancel class once booked.
  • No refund will be given unless Nanatang is the one canceling class.
  • Nanatang reserves the rights to postpone class and change date if the situation does not allow the class to proceed.
  • If you did not come for the workshop, there will not be a replacement workshop.
View the entire terms and conditions here.
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