*CNY SPECIAL*
Signature Pineapple Tarts
This is definitely your must-have, must-eat and must-bake Ong Lai! Just One bite and you taste the difference.
Our signature fragrant buttery Pineapple tarts have the perfect melt-in-your-mouth crust with a delicious homemade pineapple filling. In this class you will get to learn 2 different types of pineapple tarts recipes – Enclosed and Open-faced.
And are you a cheese lover? If yes, this is perfect for you as you will also be taking back Bonus recipe on Cheezy Pineapple Tarts.Cheese is fused together with the crust to bring about a perfect combination. Say CHEESE!
So you are learning not 2, but 3 recipes! This is 100% hand-made and using premium grade ingredients and the freshest pineapples.
Dates:
7 Jan Sun 9.30am – 1.30pm *FULL
24 Jan Wed 1.30pm – 6pm *FULL
- How to prepare pineapple for the jam.
- How to cook the pineapple jam to achieve golden brown in color, with the right texture.
- How to control the cooking process.
- Tips & techniques of making both pastry and jam.
- How to roll pastry for open faced tarts.
- Perfect glazing technique for closed tarts.
Our signature fragrant buttery Pineapple tarts have the perfect melt-in-your-mouth crust with a delicious homemade pineapple filling. In this class you will get to learn 2 different types of pineapple tarts recipes – Enclosed and Open-faced.
And are you a cheese lover? If yes, this is perfect for you as you will also be taking back Bonus recipe on Cheezy Pineapple Tarts.Cheese is fused together with the crust to bring about a perfect combination. Say CHEESE!
So you are learning not 2, but 3 recipes! This is 100% hand-made and using premium grade ingredients and the freshest pineapples.
Dates:
7 Jan Sun 9.30am – 1.30pm *FULL
24 Jan Wed 1.30pm – 6pm *FULL
What you'll learn
- How to prepare and make the pastry dough.- How to prepare pineapple for the jam.
- How to cook the pineapple jam to achieve golden brown in color, with the right texture.
- How to control the cooking process.
- Tips & techniques of making both pastry and jam.
- How to roll pastry for open faced tarts.
- Perfect glazing technique for closed tarts.
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hear what our Students have to say
Have fun at the Banamisu & Pandan Kaya Cake sessions with Brenda. The sessions are well paced and both Brenda & Penny have been very helpful. They are also generous in sharing baking tips basing on their experience and teaching you the right technique to whisk, mix etc. . Both cakes are very well received back home & office. Also, many thanks to Rose who clear up our messy bakeware & tools and also helping us to take the pretty class photos. :)