Sweet & Savory French Tarts

image for a Sweet & Savory French Tarts
Price $75.00
Instructor: Chef Natasha Goellner
Location: The Culinary Center of Kansas City
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Hands On | Tasting & Take-Home Tart
Sun 3/12/23  10:00 a.m. - 1:00 p.m.

Class Description: 

Pretend you’re in France and you’ve just spotted a charming bakery with colorful and artfully made tarts in the window. You dream of yourself in a white chef’s hat creating these delicacies (well, actually, you dream of yourself eating one, first … then you dream of yourself making one).! Well, you’re in luck, because we have the perfect instructor to show you how it’s done!

Pastry Chef Natasha Goellner is a graduate of The French Culinary Institute, past owner of Mulberry & Mott and currently the Pastry Chef at The Antler Room, so she can bet your whisk she knows a thing or two about the pastry arts.

She will lead today's 3-hour interactive baking class where she shares tips and secrets as she teaches essential baking skills, techniques, and baking methods. You’ll learn the fundamentals of making Sucre Dough (Pâte sucrée) a sweet, crumbly French tart dough that’s the perfect foundation for tarts.

Then, you’ll learn how to choose the right fruit, how to temper, and to create two delicious versions - French Apple Tart and Chocolate Tart made with fresh Chocolate Ganache. You’ll get plenty of hands-on cooking time next to Chef Natasha, as you pull it all together to make your own perfect tart. Won’t you be fancy?

Please note:  This class includes tastings but no lunch will be provided.  You are welcome to bring a snack if you like and/or eat a hearty breakfast.



  • This class includes one glass of wine or beer. Additional alcoholic beverages are available for purchase.
  • Our Kitchen Shop Experience™ will be open for browsing prior to class, during any breaks and after class.
  • Should you need to cancel your registration, it must be received prior to 72 hours before the start time of this class.  For more information, and to view all class-related information and policies, please click here.


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