Tarts

This palm-sized indulgence sees a chocolate tart shell filled with cherry curd and brownie, covered in a dark chocolate hazelnut namelaka (which literally translates to smooth/creamy), and finished with hazelnuts and caramel pearls. My first impression of the tart shell was meh cause it was a little tough to cut into and didn’t have that crunch; but eating it was a whole different experience. It’s actually got a nice subtle crisp when you bite in, not overly crunchy nor too limp, which pairs wonderfully with all the toppings. That ganache was smooth, velvety, and rich without being too intense, so it’s actually really light and easy to gobble down. What really stood this apart from any other chocolate tart though was the cherry curd. Holy shit, I loved it. I can really taste the cherry, it wasn’t overly tart, more akin to those black, superbly sweet variety, and had a nice slightly chunky texture too. Absolutely gorgeous and delicious.

I’m not gonna hide this from y’all: when I walked into Tigerlily that day and saw only croissants and this pretty-looking tomato tart left in their display, I was rather crestfallen. Regretful even, cause I was like no way in hell am I gonna be satisfied with just those. Where are the gorgeous sweet treats? Is that tomato tart gonna be hella acidic? Well friends, let’s just say the naysayer in me was picked up and thrown outta the door. That Heirloom Tomato Tart was worth a 20/10. If not for how delish it was, but how it completely overturned my expectations. Underneath the rainbow wedges of tomatoes was a sauce that tasted like an amazing garlicky marinara sauce. Nice mellow sort of sweetness, good kick of garlic, and a commendable umaminess. Those chonky wedges of heirloom tomatoes were also not overly acidic and had a very good meatiness and bite to them. And that pastry ooooof: super light and flaky, like a really thin puff pastry + short crust hybrid.

The flawless swirl of pistachio cream, the vibrant hue of those Chitose strawberries, and that perfectly golden tart base holding it all together — can there be anything as visually stunning? That it turned out utterly delicious was the absolute the cherry on top 🥰 The pistachio cream was delicate and fragrant, paradoxically rich yet light, the nutty aroma prominent without tasting artificially in-your-face. The strawberries were really sweet too; then you’ve got that airy custard cream to tie everything together with the crisp, buttery tart base. So so gorgeous.

I blame it all on the caramelised apples. The thing about caramelised apples I’ve tried elsewhere is they’ve usually got a couple of problems: either the apples are too soft and textureless (ie boiled in too much liquid rather than caramelised), overly sour (way too heavy handed on the lemon), or just one dimensional in general. These? Earthy, sweet, sticky, reminiscent of toffee and cinnamon, with just the right dose of citrus to keep it light and refreshing. And if you ignore that whole lot on how amazing it all tastes, just take a moment to appreciate how beautiful this piece turned out, with the perfect quenelle of crème fraîche, slices of fresh green apples, and that glistening caramelised apples.

Tarte’s take on the classic Mont Blanc brings you The Chesnut: ardèche chestnuts, a smooth vanilla cream, and a heart of liquid dark rum. I’ve always like chestnuts and their characteristic earthiness and sandy texture, so this was definitely a huge win in my books. A shortbread like base and super light and yummy vanilla cream made this flawless pour moi except for one detail — the copious amounts of rum encased within. Don’t get me wrong it’s a really really great dessert, but let me put it this way: you’ve really gotta like your alcoholic desserts to enjoy this. If you’re any bit like me and prefer your alcohol and desserts separate, this wouldn’t be for you.

Definitely not a cheese tart like the others out there: the cheese filling's actually really light, rather like a pudding or custard actually so not really quite up to expectations there. Tart base was also too soggy and soft to be satisfactory, and the pistachios were stale and limp by the time it was served. Still, who am I kidding. I'm really just going for hose hugeass, sweet, juicy, and generous mount of ruby red strawberries.

lump, crunchy, sweet cherries, a delicate crème patissiere, buttery crisp shortcrust pastry — what's there not to like? This seasonal tart is one I'm always looking forward to; so guys, now that it's out, have at it before it's gone again!

Aside from how lovely the rosette is, this apple pie is nothing short it stunning. Thinly-sliced apples, tart and still retaining a bite, tucked into a bed of moist frangipane and, of course, Tarte's fantastic pâte sucre. It's pretty, it's yummy, and it's so so addictive. Do yourself a favour and keep the doors locked as you try this, cause you won't wanna share.

Looks nothing like the messy American sandwich, but trust me this delicate and dainty dessert packs quite the punch. Imagine the gao-est peanut butter you've tasted, presented as the lightest creamy mousse, atop a nutty frangipane/feuilletine-like base and a crisp pâte sucre so so sinful, but so so addictive. I like how the "jelly" component comes n the shape of fresh, surprisingly sweet raspberries, that stopped it all from getting too heavy and jelak.

Settling for nothing less than the best for my tart fix. Haven't been there in the longest time, and I'm mega happy that the tarts are still 💪🏻💪🏻👌🏻👌🏻🙌🏻🙌🏻 absolutely in love with the Apple, a newer flavour I believe cause I've never had it before!! Gonna go all out and call it the BEST apple tart I've ever had.

Straight outta the fridge, these taste like little pops of dark chocolate sorbet. But sit on them a lil longer, and they become the most addictive and intense chocolate mousse tarts. It's IMPOSSIBLE to stop at one.

I know this isn't news anymore, but Cheryl Koh's tarts never cease to amaze me. Sure there are other lovely tart joints on this teeny island; yet none other has offered such a variety of seasonal tarts, made with the freshest premium ingredients, and maintained consistent quality. Pictured here's the Pistachio (S$9) which uses Iranian green pistachios, resulting in a fragrant and earthy delight.