Cordon Vert: Nougatine and Chocolate Tart Workshop

About this course

Participants prepare a plant-based tart using cocoa sablé dough, bitter chocolate ganache, semi-confit orange and cocoa nib nougatine. The practical session covers preparing and segmenting oranges, chilling and baking pastry, lining and blind-baking a tart ring, and making, shaping and cutting a cocoa nib tuile. Teaching takes place in a group kitchen setting, with recipes and demonstrations supported by practical work.

What you'll learn

• Prepare oranges into even segments and make semi-confit oranges
• Prepare, chill and bake cocoa sablé dough
• Line a tart ring and blind-bake the pastry
• Prepare and use bitter chocolate ganache
• Bake, shape and cut cocoa nib nougatine tuile

Is this course right for you?

The workshop is listed as suitable for all levels and is taught through group practical work. It is intended for learners who want to prepare a plant-based tart while working through several pastry, chocolate and garnish techniques.

Before you go

• Sensible, flat-soled shoes are required; open-toed shoes are not advised.
• Bring Tupperware to transport the finished products home.
• Ingredients, cooking equipment, an apron, a tea towel, recipes and teaching resources are provided for use during the workshop.