Advertisement
Celebrates one of France’s favourite desserts: tarts! It reflects the abundance of fresh produce and expertise in pastry arts.PARTIAL HANDS ON EVENT.
Your Chef: Sue Wiebe
MENU
QUICHE LORRAINE
(Egg Tart with Bacon and Gruyere Cheese)
A savoury short crust filled with an egg custard, bacon and Gruyere Cheese, Baked to a golden-brown perfection.
While Chef Sue demos the tart you will enjoy a slice, with a green salad.
TARTE AU FRUIT ROUGE
(Fresh Fruit Tart)
Buttery, sweet pastry crust filled with a satiny Vanilla Custard. It’s topped with an assortment of seasonal fruit and glazed with an Apricot Jelly for Sheen.
Students will prepare the tart dough, blind bake it, fill it with custard and finish with fruit.
A perfect dessert to take home and enjoy later!
TARTE AU POMMES
(Apple Frangipane Tart)
Flaky pastry filled with a layer of Almond Cinnamon Frangipane, topped with concentric circles of thinly sliced apples. Will be served warm with Vanilla Ice Cream.
***Please bring a rolling pin and a container for your Fruit Tart***
Advertisement
Event Venue & Nearby Stays
96 Kyle Street,Port Moody,V3H 1Z3,CA, Canada
Tickets
