The Perfect Tart Au Chocolat

This class has passed
This class has passed

What’s it all about?

Ever wanted to wow your friends with the perfect tart but found it always turns out too crumbly, too wet or just not right?

Want to fill that crust with a delicious ganache filling?


What will we cover?

We will learn all about tarts, short crusts and ganaches!

We’ll find out the secrets of making perfect tart crust, including what ingredients are needed and their roles, why the procedure should be followed (gluten development) and prep ahead tips.

Then, we’ll move onto the chocolate ganaches. What is a ganache? What are the characteristics of a good ganache and a bad ganache? What are their uses? We learn what goes into a ganache and some tips of what to do and what not to do when making them.

Oh, and of course, there will be tart au chocolat to taste as well!

Who will be teaching?

Elaine is currently the head chocolatier at Cacao Fine Chocolates. She runs a team of chocolatiers producing over 30,000 chocolates per week, which are distributed all over Melbourne in some of the most prestigious hotels and airlines. She has participated in a couple of nationwide competitions in Australia, contending against the best in her field.

Elaine has also worked at the Grand Hyatt Hotel in Melbourne as a pastry chef (where she built her savviness in pastry production from restaurant desserts, delicious breakfast items, afternoon tea buffets to major functions and events), created beautiful wedding cakes that have been featured in magazines and daily papers, been a consultant for Nestle and other major food companies!