Make Tarts and Short-Crust Pastries

During the course, you'll delve into the foundations of short-crust pastry, learning the secrets to achieving the perfect balance of flakiness and tenderness. Discover the techniques for creating the ideal texture and achieving that golden-brown crust that crumbles with each bite.

Explore the world of tart fillings, from tangy fruit compotes to creamy custards. Master the art of creating harmonious flavor combinations that will tantalize your taste buds and leave a lasting impression. Learn the techniques for creating beautifully arranged fruit toppings that will elevate your tarts to works of edible art.

But it's not just about the fillings. Mastering the techniques to achieve a crisp and evenly baked crust. Unleash your creativity as you learn to craft intricate lattice tops and other elements that will make your tarts visually stunning.

• Fruit & Custard Tart
• Cream Cheese Tart
• Coconut Tart
• Lemon Tart Filing
• Lattice Apple pie
• Streusel Apple Pie
• Almond filing Pear tart
• Quiche Lorraine
• Quiche Florentine

1. Understand the elements required to produce basic short pastry
2. List and describe the functionality of ingredients used in making Short Crust Pastry
3. Calculate Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
4. Describe the ingredient pre-conditioning requirements for Short Crust Pastry ingredients
5. Describe the basic mixing methods and processing parameters for making Short Crust Pastry
6. Apply the various Short Crust Pastry Methods to produce Short Crust Pastry items
7. Sheet Short Crust Pastry by hand or machine to desire thickness
8. Cut, shape and line pastry dough into appropriate forms, tins, foils pans
9. Understand the importance of minimizing of scrap pastry and its effect of product texture and quality
10. Describe the resting requirements for Short Crust Pastry
11. Bake Short Crust Pastry items to a satisfactory standard
12. Cool and finish Short Crust Pastry as required
13. Evaluate baked Short Crust Pastry products following quality parameters
14. Store baked items under suitable conditions
15. Produce Short Crust Pastry items following standard hygiene and food safety requirements for food production