BIG PRACTICAL ON DEMAND COURSE

TARTS AND
TARTLETS

Shortcrust tartlets are fancy, fragile and often a pretty hard nut to crack even for an experienced master. Whether you are an amateur or pastry professional, if you want to obtain best in class result – this course is for you.
3 MONTHS
with instructor's support
14 LESSONS
with detailed PDF recipes

COURSE PROGRAM

Hazelnut bracelet

tartlet
○ Almond shortcrust dough
○ Reconstructed dough
○ Hazelnut and almond praline
○ Lime, ginger and milk chocolate mousse
○ Cocoa glaze
○ Neutral glaze


Hazelnut bracelet tartalet

Orange and Praline

tartlet
Orange and Praline tartlet
○ Speculoos cookie dough
○ Reconstructed dough
○ Praline with hazelnut and coriander
○ Whipped ganache with coffee
○ Orange compote
○ Orange ganache

Coffee splash

tartlet
○ Almond shortcrust dough
○ Coffee sponge cake
○ Coffee mousse
○ Chocolate cream for baking
○ Caramel glaze
○ Egg wash for coating
Coffee splash tartlet
the program, schedule and trial lessons may be changed by the tutor's decision
TUTORIALS 4 - 14
TUTORIALS 4 - 14

Apple - Walnut

tartlet
Apple - Walnut tartlet
○ Shortcrust dough
○ Egg mixture for coating
○ Apple cake dough
○ Caramel sauce

    Chamomile

    tartlet
    ○ Shortbread dough
    ○ Sponge cake with olive oil
    ○ Mango-passion fruit coulis
    ○ Custard English cream
    ○ Velour mixture
    ○ Yolk mixture for coating
      Camomi letartlet

      Matcha tea and cherry

      tartlet
      ○ Shortbread dough
      ○ Ganache with matcha tea
      ○ Whipped ganache with matcha tea
      ○ Trocadero sponge cake
      ○ Cherry gel
      ○ Velour mixture
      ○ Yolk mixture for coating
        Matcha tea and cherry tartlet

        Lemon – Poppy seeds

        tartlet
        ○ Shortbread dough
        ○ Sponge cake with poppy seeds
        ○ Lemon syrop
        ○ Lemon cream
        ○ Lemon gel
        ○ Italian meringue with Yuzu
        ○ Yolk mixture for coating
          Lemon – Poppy seeds tartlet

          Citrus Crème Brulee

          tartlet
          ○ Hazelnut shortcrust dough
          ○ Grapefruit mirliton dough
          ○ Orange Crème Brûlée
          ○ Italian merengue with lime



          Citrus Crème Brulee tartlet

          Raspberry cloud

          tartlet
          ○ Reconstructed shortcrust dough
          ○ Almond crumble
          ○ Whipped ganache with raspberry
          ○ Raspberry coulis
          ○ French meringue
          ○ Neutral glaze
            Raspberry cloud tartlet

            Chocolate Tart

            with Tonka beans
            ○ Shortcrust dough with hazelnut
            ○ Gluten-Free chocolate sponge
            ○ Crispy layer
            ○ Ganache with Tonka beans
            ○ Egg wash for coating
              Chocolate Tartwith Tonka beans

              Chocolate Island

              tartlet
              ○ Chocolate shortbread dough
              ○ Sponge cake
              ○ Whipped ganache with dark chocolate
              ○ Ganache with dark chocolate
              ○ Velour mixture
              ○ Yolk mixture for coating
              Chocolate Island tartlet

              Puff Tart

              with baked bellpepper and Ricotta
              ○ Puff dough
              ○ Baked cream with ricotta
              ○ Baked bellpepper
              Puff Tartwith baked bellpepper and Ricotta

              Saint-Honore

              tartlet
              ○ Chocolate shortcrust dough
              ○ Almond shortcrust dough
              ○ Financier sponge cake
              ○ Choux pastry
              ○ Craquelin
              ○ Salted caramel with vanilla
              ○ Pastry cream with vanilla
              ○ Chantilly with mascarpone
                Saint-Honore tartlet

                Orange Cheesecake

                tartlet with Grand Marnier
                ○ Chocolate shortcrust dough
                ○ Almond shortcrust dough
                ○ Orange moelleux sponge
                ○ Orange gel
                ○ Mousse with cream cheese
                ○ Syrop for soaking
                ○ Caramel glaze
                  Orange Cheesecake

                  AFTER THIS COURSE YOU WILL BE ABLE TO

                  01
                  Make classic shortcrust dough, chocolate shortcrust dough, puff dough and master beautiful shells
                  Create a beautiful shiny cover of shortcrust shells and bake even and neat tartlet bases
                  Perform the techniques of creating a spectacular tartlet decor, assemble neat tartalets from different textures
                  Prepare several types of sponges, creams, mousses, ganaches, confit. Make several types of glazes and cover tartlets with them
                  02
                  03
                  04

                  WHO IS THIS COURSE FOR

                  You want to make modern tartlets professionally

                  You need foolproof recipes, practical skills and tutor's support to take every step correctly

                  You are a confident home baker and want to start selling your pastries

                  You need modern pastries and reliable recipes for a successful start of your own pastry business

                  You already sell tartlets and want to expand your range with modern pastries

                  You need trendy and stylish tartlets that will attract new customers to your social media profiles with their look and cuts

                  You want to take your pastry mastery to a new level

                  You want to get professional skills and knowledge to apply them in your career or business. You want to prove your skills with a certificate

                  WHAT'S THE DIFFERENCE BETWEEN PROFESSIONAL RECIPES AND FREE AMATEUR ONES FROM INTERNET

                  Professionally prepared shortcrust shells should have smooth and well baked texture. The dough should not form irregularities anywhere.

                  A special glossy covering should provide an appetizing appearance.
                  delicious cake
                  There is no risk to waste expensive ingredients, money and time.

                  Professional recipes are made by specialists to get high-quality pastries, optimally using products and techniques.
                  100% reliable recipes,
                  which we are responsible for
                  You save money and time when buying professional recipes
                  round cake
                  dessert triangle
                  The ingredients used in professional recipes create interesting new tastes and textures.

                  Your assortment will differ from the assortment of those who get inspiration from amateur recipes available to everyone in Internet.
                  These recipes are modern and original
                  You get one recipe from this course for the price of only 5 tartlets made to sell !

                  COURSE MATERIALS

                  COURSE MATERIALS
                  Detailed PDF - recipes that will stay with you forever
                  Personal account on learning platform
                  Tutor's support and feedback
                  Video-tutorials
                  A list of tools and ingredients is available in the your personal account on our learning platform

                  1. If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the payment for the course.

                  2. Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.

                    UNIQUE MONEY BACK GUARANTEE

                    100% refund if the course materials do not meet your expectations
                    Brand Chef and tutor of the International Culinary Academy KICA
                    From the very beginning, the chef sets the standards of work, that at the end of the lesson help the students to come out with graceful pastries that can be used to decorate the showcases of the most demanding pastry houses.

                    Alexander was educated at ENSP - National Superior School of Pastry in France.

                    He worked as a pastry chef at the factory of the best confectionery in Kyiv "Honey", taught at the Culinary Academy of Hector Jimenez Bravo, opened and supervised the production of luxury confectionery products in Dubai.

                    Rich teaching and industry experience gives Alexander Trofimenkov the opportunity to share with the audience the theory and practice on a par with the most eminent pastry chefs.
                    ALEXANDER TROFIMENKOV
                     ALEXANDER TROFIMENKOV
                    Academy KICA
                    ALEXANDER TROFIMENKOV with students

                    COURSE AUTHOR —
                    ALEKSANDR TROFIMENKOV

                    Meet a chef who will take you to a new level of knowledge and skills in the pastry field!

                    More than 1000 students from 50 countries have successfully completed the TARTS AND TARTLETS course!

                    world map with confectioners
                    Обязательно буду готовить ещё!) Спасибо за обучение, было здорово! ❤️
                    Here is the completed tarts. Thank you for the the course and the tutorials!
                    Just enjoyed these tarts for a family gathering. Thanks for the class!
                    I absolutely loved this course! I have learned
                    a lot! I feel like I have gained more skills
                    Maria Jose Rojas
                    I am so thankful for all your support and for the amazing recipes i learnt!
                    Loredana Robertson

                    STUDENTS REVIEWS ABOUT COURSE
                    «TARTS AND TARTLETS» :

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                    TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT

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                    TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
                    KICA CERTIFICATE
                    You receive a certificate of successful completion of the course in English

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