Sweet Tarts Cooking Class

Learn sweet tart recipes



3 hours Class size 1 to 10 (public classes), 10 to 30 label $165 or 4 payments of $41.25 Afterpay


In-person classes are permitted in NSW, under the state government's guidelines

Your teacher, Sydney Cooking School is COVID-19 aware

This means that this teacher won't run a class if they've had flu symptoms in the last 14 days, and will adhere to relevant state restrictions (e.g. on maximum number of students per class)

See additional precautions taken by your teacher   

Classes are run with only small numbers of people at a time, most with a maximum capacity of 10 people and keeping 1.5mts distance and gloves are provided free of charge.

In this fun and practical baking class, you’ll learn how to make pastry from scratch and prepare your own delicious sweet tarts. At the end of the class, you'll take your six handmade tarts home with you.

This baking class will be led by expert Pastry Chef Mayumi of Mimi's French Pastry. Take the chance to learn patisserie secrets from an experienced pastry chef and try your hand at making:
- Tart Citron Meringue, made with lemon curd and meringue to finish.
- Tart Trois Chocolat, a classic French three-chocolate mousse filling decorated with milk and white chocolate chantilly.
- Tart au Fruit with almond cream, mixed berry coulis, and almond crumble, topped with fresh fruits to finish.

You will take home all of the knowledge pastry making knowledge, recipes and six delicious tarts made by you!

Please note: Sydney Cooking School (SCS) reserves the right to cancel or reschedule a class for reasons concerning SCS. If a class has been cancelled due to low attendance, sickness or any other matter regarding SCS, all students will be notified within 48 hours of the class commencement date, and the option to reschedule to another date, or full refunds provided.



Aside from this class, this teacher also has the following coming up:



What you'll get
We supply everything you need, including your ingredients, aprons & recipes
 
Suitable for

This class is perfect for beginners - no prior experience is needed.
This class is a great indoor activity idea for individuals and couples as well as for a birthday, hens party, team building activity, corporate event, bucks party or Christmas party.

Location

Sydney Cooking School - 73 Military Road, Neutral Bay

Your teacher
Sydney Cooking School
Sydney Cooking School

Cook, Eat & Enjoy

5.0 (39)
4.6 stars (177+)

Sydney Cooking School opened in 2010 when Executive Chef Brett Deverall pursued his dream to share his love andpassion of cooking in a fun and relaxed learning environment. Offering a range of cooking classes daily, our Neutral Bay venue is fitted with state of the art appliances and equipment from Fisher & Paykel, Breville and Anolon.

Our experienced and passionate team take pride in teaching practical, entertaining and informative cooking classes or hosting your next event.

We have a variety of themed menus and packages available, and our formats are suitable to anyone, from the absolute beginner to the more passionate cook. As well as our regularly scheduled classes, we offer masterclasses in Pastry, Chicken & Duck and Pork & Cider, as well as Children’s School Holiday classes.

If you prefer to be out of the Kitchen join us in our fabulous BBQ area for one of our Popular BBQ classes – Things really heat up in these classes so ensure you dress comfortably.

Verified reviews

Kirsty Russell • Jan 2020


Lovely teacher, well paced and good set up. Felt the hands on and demo time was well balanced. Loved that we got to make our own tarts from start to finish. They are very tasty too

Sweet Tarts Cooking Class review by Kirsty Russell

Susan Subrata • Sep 2019


Chef Mayumi was amazing. She made the class so fun and enjoyable by getting everyone involved, she also gave useful tips along the way.
My tarts looked amazing and tasted so yummy. Will definitely recommend this class for anyone who likes sweet treats and want to learn some baking skills.

Sweet Tarts Cooking Class review by Susan Subrata
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