VEGAN FRENCH TARTS
Bergamot & Lemon Tart / Candied Wanut & Caramel Tart
Come join plant-based pastry chef Jessica in this class to make these delicious classic French tarts, but with no eggs, dairy, and refined sugars!
In this class we will cover:
- Vegan pâte sucrée (sweet pastry)
- Summer bergamot and lemon curd tart
- Candied walnut and caramel tart
- Simple garnishes to modernise any desserts!
*Each student will get to taste the sweets in class, and have a box of pastries to take home. To support environmental sustainability, we encourage students to bring their own containers.
A qualified dietitian in her former life, Jessica has worked professionally as a pastry chef for 10 years. She began her career in Melbourne, and later worked her way around Europe in esteemed pâtisseries and restaurants before settling in Hong Kong 3 years ago.
It is in Hong Kong that she started to become fundamentally interested in exploring plant-based desserts, through working as Head Development Pastry Chef at vegan/vegetarian restaurant Nectar Integrative Dining (formerly Grassroots Pantry). Jessica’s goal is to merge her nutrition training with pastry techniques to produce creative, healthy and delectable desserts.