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.
