Asset 2
Attention icon

For help with Local or Nationwide Delivery and Click and Collect orders please email or call 07393 742 704

Edward Clegg

Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.

When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.

Video Description

Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.

In this episode you will learn from talented Chef Maia Tsakanova how to make a fruit tartlet. This masterclass will show you the entire process, from making the short crust pastry, to the creme patisserie and finally decorating the tart and getting creative with colors.

Join Parson's Nose Club NOW

Join Parson's Nose club and get exclusive weekly discount codes, event invitations, new videos and recipes as well as so much more.

Jon the Club Now


200g flour

100g butter

40g icing sugar

½ tsp salt

1 egg


Mix flour and sugar.

Rub the butter into the flour and sugar mix.

Add the egg and salt to form a soft dough. Do not knead or handle the dough a lot, as the pastry will turn out tough.

Chill for half an hour.

Sheet the dough and line the moulds.

Dock and chill again for 20 minutes.

Blind bake at 160°C in a preheated oven for 12 - 15 minutes.