Tarts Mania

SCHOOL HOLIDAY KIDS CAMP COMBO (1 FOR 1) - CHOCOLATE TART, BLUEBERRY CHEESECAKE, MANGO DESSERT CUPS!

FOR KIDS 8-14Y.O ONLY

Bake with your buddy this school holiday season, 1 kid is allowed to bring 1 of his/her friend to learn and have fun baking with the guidance of our professional chef!

In this camp, kids will learn 3 different recipes from scratch:
1. Chocolate Tart
2. ⁠Blueberry Cheesecake
3. ⁠Mango Dessert Cups

YOU'RE LEARNING

• Kids will learn how to make 3 recipes from scratch

• Theories in baking

• Kids will be exposed to using different baking tools

• Basic baking techniques 

• Kids will learn to mingle with other kids 

• Kids will learn and express their creativity in their creation

Kids will receive a certificate of completion after completing the kid's camp!

Duration: 5 hours

Type: Baking Hands-on

Take-Home Portion: Each kid will bring home a 6-inch chocolate tart, a 6-inch blueberry cheesecake, and 6pcs mango dessert cups!

Children Policy: This class is only for kids aged 8-14y.o

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

TERMS AND CONDITIONS

Only paid and registered participants may join the class.

Please refer to baking class page below for refund policy.

In the case of the refund, we will refund the total price of the baking class minus the value of the e-voucher.

The class starts on time. If the class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.

All remaining ingredients and tools are to remain in the baking studio.

Participants are required to wash up during and after class. General housekeeping is expected of each participant.

General social etiquette and decorum during class are expected from each participant.

During any baking class or event at the RedMan Baking Studio, our staff may take photographs or video images of activities for our advertising, publicity or sponsorship purposes. 

If you do not wish to be included in such, please inform us in writing prior to the event, failing which you irrevocably waive any and all rights which you may have now or in the future including but without limitation any of your rights under the Copyright Act as may be amended from time to time or any similar laws of any jurisdiction, and acknowledge RedMan Baking Studio’s right to use the photographs and recordings of you in all media and formats throughout the universe including not limited to RedMan Baking Studio’s website, in advertising, publicity, or sponsorship.

Are Bookings Refundable?

All confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.

To send a replacement participant, please inform customer service at least 24 hours before class via email.

To transfer to another class, please contact customer service at least 24 hours before the start of class. e.g. class starts 9.30 am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Click on this link to contact customer service: https://www.redmanshop.com/contact-us

Class Cancellations

Classes may be cancelled before or on class day if the instructor is unwell.

In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.

THE ART OF TARTS - ADVANCED LEVEL COURSE

Step beyond the fundamentals and into the refined world of artisanal tart making. Designed for experienced learners, this advanced course offers a sophisticated journey into the artistry, precision, and elegance behind premium tarts.

More than mastering dough, you will explore elevated decoration techniques, discover the balance of fruit fillings and natural flavour infusions, and learn how to finish each creation with artistic toppings that bring both beauty and depth of flavour.

Art of Tarts – Advanced Course is perfect for those who are ready to create tarts with a polished, professional touch—where every detail is thoughtfully crafted, and every tart becomes a statement piece.

PRE-REQUISITE: PIE FUNDAMENTALS - FARMERS MARKET PIES OR FRENCH PASTRY 101 - TARTS

You will be learning how to make 6 types of tarts - 

• Raspberry Pistachio
• Vanilla Biscoff
• Blackforest
• Almond Pear
• Chocolate Salted Caramel
• Strawberry Passion Fruit

DETAILS

Session: 17 & 18 June

Duration: 2 sessions of 7 hours each (lunch not provided)

Type: Baking Special Hands-on

Take-Home Portion: 

• Raspberry Pistachio Tart x 4pcs
• Vanilla Biscoff Tart x 4pcs
• Blackforest Tart x 4pcs
• Almond Pear Tart x 4pcs
• Chocolate Salted Caramel Tart x 4pcs
• Strawberry Passion Fruit Tart x 4pcs

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course

FRENCH PASTRY 101 - TARTS

SkillsFuture claim is only until 30 September 2026

Students will learn how to make from scratch 3 types of tart dough :

-  Pate Sucreé

-  Pate Sableé 

-  Pate Briseé

Students will also create using these doughs, 5 kinds of sweet tarts and 1 savoury tart :

 1. Tarte Bourdaloue

 2. Tarte au Citron

3. Mont Blanc Tart

4. Linzer Torte

5. Dark Chocolate Tart

6. Mushroom Quiche

Day 1 

Introduction of course. The theory behind the 3 different types of dough is to be taught.

Students will learn how to prepare 3 types of tart doughs from scratch and make 6 variations of tarts.

• Hand Mixing of 3 different doughs. 

• Rolling out of the 3 doughs. 

• Lining of doughs in tart rings. 

• Chilling of lined tart doughs.

• Baking of tarts.

• Clean down 

Day 2 

• Theory explanation of the types of tarts and fillings to be made. 

• Baking and lining of the Linzer torte 

• Making and filling the dark chocolate tart 

• Making and filling the lemon tart 

• Making and filling the Mont Blanc Tart 

• Making and filling Mushroom & Cheese Quiche 

• Making and filling of Tarte Bourdaloue

Take-Home Portion: 

1 pc x 15 cm Linzer torte

4 pcs x 7 cm dark chocolate tart  

4 pcs x 7 cm lemon curd meringue tart

4 pcs x 7cm Japanese sweet potato Mont Blanc tart 

1 pc x 15 cm Mushroom Quiche      

4 pcs x 7 cm Tarte Bourdaloue

Note:

• Lunch is not provided in the class, please have an early lunch/brunch.

• The baking studio is cold, please bring an outer layer or long pants. 

• Please bring your own thermal carriers, you need to use these when you bring back your baked tarts at home, to keep them fresh. 

DETAILS

Type: Baking Special Hands-on

Minimum age: 14 years old

All classes will be conducted in English.

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Students will receive a certificate of merit upon completion of the course.

CHARACTER CAKE TART WORKSHOP: THE MOODLE DUO

In this hands-on workshop, learn to bake Korean-style character cake tarts from scratch. Create a shortcrust tart base with a soft cake top and decorate 2 unique characters: Purple Sweet Potato Mochi Hug and Pistachio Choocolate Grump.

This class invites you to reconnect with the joy of making and expressing yourself through food. Leave with new skills, 2 cake tarts and a whole load of creative fun. 

Learning points:

• Prepare shortcrust tart crust: Vanilla & Chocolate.
• Roll and line tart mould with prepared tart crust.
• Bake tart crust.
• Prepare and bake cake sponges: Vanilla, Chocolate. 
• Prepare and flavour swiss meringue buttercream: Purple Sweet Potato & Pistachio.
• Prepare fillings from scratch: Sweet potato mochi filling, pistachio kunafa with chocolate ganache and chocolate drip.
• Stack, ice and frost cake in tart.
• Border piping technique.
• Decorate cake tarts with fondant to achieve desired expression and looks. 

Duration: 4.5 hours

Type: Baking Hands-on

Take-Home Portion: 4" cake tarts x2: - 1 purple sweet potato mochi, 1 pistachio chocolate in box.

Kids Policy: Open to kids 14 years old and above

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection. 

CHRISTMAS APPLEE CAKE + CHOCOLATE TART

Make your Christmas table the star of the season! In this hands-on class, you’ll bake two festive showstoppers in one session: a moist, spiced Christmas Apple Cake studded with tender apples and warm cinnamon, and a rich, glossy Chocolate Tart with a crisp buttery crust and a silky ganache filling. One is cosy and rustic, the other elegant and indulgent, and together they make a perfect holiday dessert duo.

No prior baking experience needed. You’ll be guided step by step, from mixing and baking to assembling and decorating, and you’ll leave with both of your creations, ready to share with family and friends.

Learning points:

Christmas Apple Cake

• How to select and prepare the right apples so they stay tender and don’t turn mushy
• Mixing techniques for a moist, tender crumb that keeps well
• Balancing warm spices such as cinnamon, nutmeg, and vanilla for a festive aroma
• Arranging and layering apples for even flavour and a pretty finish
• Baking times and doneness tests for a perfectly cooked centre

Chocolate Tart

• Making a buttery, crisp tart shell from scratch, including rolling, lining, and blind baking
• Preventing common pastry problems such as shrinking, cracking, and soggy bottoms
• Preparing a smooth, glossy chocolate ganache filling without splitting or graininess
• Setting and chilling the tart for clean, neat slices
• Festive decorating ideas using cocoa, berries, edible gold, and seasonal toppings

For Both Bakes

• Tips on plating, slicing, and presenting your desserts for Christmas gatherings
• How to store and make ahead so you can bake stress-free during the holiday rush
• Troubleshooting common baking mistakes

Duration: 3.5 hours

Type: Baking Hands-on

Take-Home Portion: 7 inch cake + 7 inch tart

Adolescent Policy: Adolescents 14 - 17 years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection.