7th Jan 2018 Sunday
2pm – 5pm
What is a Chinese New Year without pineapple tarts? Learn to bake delicious yet dairy free eggless pineapple tarts. Suitable for those with allergies or like a healthier / kinder option.
Two styles with different cookie dough will be covered in the class, buttery melt in your mouth open tarts and rich crumbly pineapple balls. Both are made less sweet, so that you can afford to eat more!
In this session, you will also learn how to make vegan condensed milk, one of the ingredients used in many pineapple tart recipes. Rich, thick and luscious, this non-dairy condensed milk is a great substitute for any traditional condensed milk recipe. A bonus recipe using condensed milk will also be covered in the class.
– Demonstration by instructor
– Participants work in pairs to prepare the dough, individual hands on for shaping of cookies
– Detailed verbal instructions on how to make a less sweet pineapple jam
– Class size capped at 8 persons
All ingredients, tools and course handouts included. Please bring your own container to pack home the tarts.
Sign up together with the Cookies and Seed Butter Class to enjoy discounts. Please send in your order at the Cookies and Seed Butter Class link too if attending both classes.
Venue: ITSI Baking Studio
Blk 333, Kreta Ayer Road, #03-23
nearest MRT: Outram Park / Chinatown MRT
Email contact: firstname.lastname@example.org
Facebook message: www.facebook.com/rejoyceveg
About the Instructor, Joyce Thong
Started off as a self taught baker, Joyce embarked on the journey to create delicious vegan desserts. Not able to find any schools teaching vegan desserts in Singapore, Joyce enrolled in an overseas course with an international school – Rouxbe Cooking School. She graduated first in class with final grades of 100%. She currently holds an Essential Vegan Dessert Course certificate with Rouxbe.