Also: Le Cordon Bleu Paris and Alain Ducasse trained chef. James Beard Foundation and The Culinary Trust scholar.
Times of India
"While slicing strawberries is a cinch, and making the pastry cream little work, what takes a bit of effort to get right is the tart crust. It has to be crisp and flaky, the kind that shatters into buttery crumbs on the plate when you press it with your fork. For that, the rule of thumb is to chill all the ingredients before use and work the dough minimally."