A fresh combination of floral tea notes and zesty citrus! Make buttery shortcrust pastry topped with a minty osmanthus-infused mousse, followed by a smooth basil yuzu bavarois with aromatic olive oil. Top it all off with Swiss meringue piped and torched to perfection - definitely a showstopping treat to bring out on your afternoon tea table.
About the Class
In this class, you will learn:
- How to make short crust pastry
- How to make a mint osmanthus mousse
- How to make an olive oil basil yuzu bavarois
- How to decor with Swiss meringue
Details:
- Duration: 4 Hours.
- Type: Full Hands-on.
- Recommended age: 16 Years Old and Above.
- Equipment, ingredients and packaging and decorations will all be provided.
- Students will EACH get 4 tartlets
*Students will be working in pairs.
