Tarto'clock — The Complete Tartlet & Shortcrust Pastry Course

A complete overview of decoration options for tartlets — their visual impact, ease of execution, shelf life, and the trade-offs of each approach. You'll finish this lesson with a clear toolkit for how to finish any tartlet beautifully.

A practical guide to every piece of equipment you need: which tartlet molds to buy, what surface to roll dough on, what to bake on, and which materials actually make a difference. You'll never waste money on the wrong tools again.

A deep dive into every ingredient in shortcrust dough — what it does, why it's there, and what happens if you swap or skip it. Understanding the 'why' is what separates a baker who can only follow recipes from one who can troubleshoot and create.

You'll learn the different types of shortcrust — sablé, pâte sucrée, crumble — their textures, best uses, and how the preparation method changes the outcome. A foundational lesson that gives you the vocabulary and understanding to navigate any pastry recipe with confidence.

Strawberry and basil is a classic pairing — but basil in pesto form? That's something entirely new. This tartlet layers crisp and tender textures with two vivid flavors that feel both familiar and surprising. A guaranteed conversation-starter on any dessert board.

An open-faced tartlet on a crunchy crumble base, filled with a dark and milk chocolate namelaka and a buckwheat praline that adds an unexpected, nutty dimension. Finished with elegant chocolate decoration that contrasts beautifully with the silky cream. The buckwheat makes this one unforgettable.

Peanut and black currant is a combination that sounds unexpected — and delivers completely. A peanut sablé shell, a moist peanut sponge, and a vivid black currant compote, topped with a whipped black currant ganache and roasted peanuts. Rich, tart, nutty, and impossible to put down.

Raspberry and pistachio is one of those pairings that almost everyone loves — and this tartlet makes the most of both. A sablé base layered with crispy feuilletine, silky pistachio cremeux, bright raspberry gel, and a light whipped raspberry ganache on top. Every element earns its place.

A vintage-shaped chocolate sablé shell, a fragrant hazelnut financier base, a ganache made from caramelized chocolate, a molten chocolate caramel center, and a cloud of delicate caramel cream infused with tonka bean. For anyone who considers chocolate and caramel their love language.

Hibiscus and red berries were made for each other — which is exactly why this tartlet works so well. The hibiscus and red currant bring vivid floral tartness, almond praline adds crunch and a nutty undertone, and a vanilla cream rounds everything out. Visually stunning and just as delicious as it looks.

Apricot takes center stage here — bold, sunny, and unmistakable — softened by a hazelnut cream and a cloud-light cheesecake layer. The real magic is the thyme in the apricot compote: just a whisper of it, but it adds a savory depth that rounds the whole flavor profile into something truly special.

Inspired by the cherry-poppy seed croissant from the Roll It course, this tartlet reimagines that flavor in a completely new format. A crisp shortcrust shell, a moist amaretto and poppy seed sponge, a whipped cherry cream with poppy seed, and a bright cherry gel — all finished with an agar jelly decoration that makes it look as good as it tastes.