In this three-hour class, you will learn how to make an elegant dessert using a gluten-free dacquoise base rather than the traditional pâte sucrèe. The meringue and nut-based shell brings a richness and a more complex flavor to the recipe. It is filled with a classic crème pâtissière and topped with seasonal glazed fruits. Each student will learn how to properly fold ingredients to make meringue, prepare a traditional crème pâtissière, and decorate an elegant fruit tart. You will leave with your own set or tarts, as well as the confidence to recreate these recipes at home.

What we’ll make:

• A gluten-free dacquoise tart shell
• A classic crème pâtissière

Techniques you’ll learn:

• Making meringue
• How to fill a pastry bag
• Making crème pâtisserie from scratch
• Decorating with fruit

What you will leave class with:

• Your own tarts
• Recipes for dacquoise and crème pâtissière
• Our contact information to ask questions when recreating your recipe at home