The Art of Tarts
with Elana Berusch
It’s time to shake that fear of pastry! This class will teach you to master all the pastry components you’ll need to build a stunning tart, then set you free to customize your own beautiful dessert.
Sunday, January 10 | 9:00 - 11:00a MST
Sunday, February 21 | 9:00 - 11:00a MST
$39/screen
Already have a ticket? Click here to enroll in this course.
What to Expect
"Make a press-in tart shell
Learn the fundamentals of tart-building and how to balance multiple textural components
Make a variety of classic fillings, including:
Enjoy the freedom to build your own tart using a tart shell and any or all of the fillings we'll make together"
What You’ll Need
Tart Shell:
- 1/2 cup / 100g sugar
- 1 stick / 113g soft butter, unsalted
- 1/4 teaspoon salt
- 1 1/4 cup / 177g AP flour
- 3/4 cup / 74g almond flour
Pastry Cream:
- 1 cup + 1 Tbsp / 250g whole milk
- 2 egg yolks
- 1 egg
- 1/4 cup / 45g sugar
- 1 Tbsp + 2 tsp / 14g cornstarch
- 1/8 tsp / 1g table salt
- 7 Tbsp / 100g butter
- 1 tsp vanilla extract or vanilla bean paste
Pastry Cream Adaptations*:
*Adaptations are optional. Feel free to pick one, or stick with the classic!
- Golden Milk Pastry Cream:
- Replace 100 grams of milk with full fat coconut milk. Replace 50 grams of butter with an 50 grams of coconut oil. Add 1/2 tsp turmeric, 1/4 tsp cardamom, 1 tsp cinnamon, 1 tsp ground ginger.
- Chocolate Pastry Cream:
- Add 3 ounces of chopped chocolate (white, milk, or dark)
- Cheesecake Pastry Cream:
- Replace butter with 4 ounces cream cheese
Topping:
- Fruit of your choice! Choose one fruit you like, or a variety. I especially like berries, pears, and apples.
- For full fruit coverage, you'll need about 3 apples/pears or 2 pint of berries. Feel free to mix and match - for example, 2 apples and 1 pint of raspberries!
- For less fruit coverage (like a fruit border), you'll need about 2 apples/pears or 1 pint of berries.
Equipment
Scale OR measuring cups and spoons
Stand mixer with a bowl and paddle attachment OR a large mixing bowl with a wooden spoon/rubber spatula
A 9" tart pan like this one
Rubber spatula
Fork
Small, sharp knife
Medium-sized heavy bottomed pot
Whisk
Fine mesh strainer (preferred, not required)
Immersion blender (preferred, not required)
Shallow dish/baking sheet that will fit in your fridge
Offset spatula (preferred, not required)
Cutting board
Meet Your Instructor
Elana Berusch is a baker and food scientist who loves to push the boundaries of pastry, and aims to bridge the gap between the culinary and food science worlds. She believes that baking can and should be accessible to anyone who has the desire to learn, and strives to demystify recipes and techniques that seem intimidating. She can typically be found testing new recipes, searching for interesting ingredients, and sharing baked goods with other people.
