In this class, we’ll be sculpting tarts sweet and savory deserving of a permanent exhibition in the MoMa. We’ll concentrate on two types of dough to use as our canvas to create masterpiece tarts: sweet pie dough (pate sucree) and savory pie dough (pate brisee). With these delectable, flaky, buttery muses, it won’t be long until your Dali, Lautrec, O’Keefe, Picasso, and beyond shine through. We’ll pair ingredients that sing harmoniously while crafting textures, colors, and designs that express what’s on your mind. We promise you will remarkably improve your pastry skills and create beautiful works that indulge your creative side and sweet tooth and savory buds. Channel your inner artist and come to our kitchen where beauty comes naturally.
Recipes:Doughs: Sweet (Pâte Sucrée) and Savory (Pâte Brisée); Fresh Herb Farro Tart, Pumpkin Tart with Maple-Sage Crust and Sugar-Fried Sage Leaves, Mushroom Herb Leek Tart, Caramel Almond Pear Tart, Caramelized Onion Tart Bites
Class Type: Individual, hands-on cooking class
Class Notes: Learn the difference between sweet and savory dough
Managing Director of Ger-Nis International, Nissa Pierson, is a firm believer in mastering food as art. A big fan of tarts both sweet and savory, she’s churned through crusts both wild and traditional, filling them with a blend of ingredients that could melt your heart. In addition to traveling the world seeking organic & fair-trade conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as an extremist in proving that the art of eating & cooking well is a relatively simple process. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice of life, good conversation and debates, kickboxing, surfing, and submersing herself in the food and culture of the world. Contact Nissa