Lyukum Cooking Lab > Cooking Classes Portfolio > PASTRY AND CRUST DOUGH FOR TARTS AND PIES

PASTRY AND CRUST DOUGH FOR TARTS AND PIES

COOKING CLASS
FOR SMALL GROUPS OF 4-8, FOR TWO, ONE-ON-ONE
4 hours — $65-$200 per person (cost of ingredients not included)

While pie crusts can be made with different types of shortening, tart shells are traditionally made with butter for the unique flavor. The tart crust should be shallow, thin, and firm to hold the filling when removed from the tart pan and sliced. A well-made crust is as beautiful as delicious!

All sweet tarts can be divided into two large categories: fruit and custard. Fruit tarts combine three the most desirable textures — crispy shell, juicy fruit, and velvety cream in between. Fruit tart shells are baked and cooled to room temperature before final assembly with cold cream and fresh fruit. Custard tarts are usually baked filled. Come to this class to learn the best tart shell recipe you can use for both types.

Price for this hands-on class includes expert instruction, demo, and a portion of one tart we make during the class to taste or take home. If you plan to take it home, please bring a container with a lid and a cooler with ice.

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