This features fresh pandan / screwpine leaf curd, on coconut frangipane (almond-flavoured pastry cream), in a butter tart shell garnished with toasted dessicated coconut and pandan / screwpine leaf cream.
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With textures of crumbly, soft, chewy, creamy, and comforting flavours of floral earthy sweet nutty smoky, this reminded me of that classic Singaporean breakfast - kaya toast.
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Tarte By Cheryl Koh
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