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Tarts After My Own Heart

Tarts After My Own Heart

The ones that linger on my mind long after I've brushed off the crumbs.
Veronica Phua
Veronica Phua

Are you like me and tend to make a beeline for the stunning fruit tarts here? Well, I suggest you expand your appetite’s repertoire because when I ventured beyond my usual, the pleasure of this heavenly creation, the “Caramel Cashew”, came crashing down on me like a tonne of the most scrumptious bricks.
The way everything—the thick caramel sauce, fragrant roasted cashew nuts, crunchy milk chocolate, an airily light cream and Chef Cheryl Koh’s signature crisp and buttery pastry—harmonised so smoothly had me exclaiming in rapturous delight from my first bite.
This tart was launched very recently for the Lunar New Year. Hence, I think you should not hesitate if you wish to give it a try because there is no telling how long it will be around for.

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Baked fresh in-house, this Cheese Tart turned out to be a revelation in scrumptiousness.
Both my friend Abbey and I had been actually close to bursting after having eaten our weight in tapas but there was no way we could refuse dessert. I’m so glad we picked this (and the Churros because why stop at one) as it was just perfect.
The crust was thin, crisp and buttery. The filling - an exceedingly light and creamy-soft cheese plus the lively lift of a citrus note from the sorbet.
The only thing is this isn’t available everyday. So if they happen to have it when you’re there, make sure you get a slice.

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M E D I A E V E N T
In line with their tradition of celebrating neighbourhoods, the brand new “Tiong Bahru Bakery” at Chip Bee Gardens has come up with a commemorative pastry that’s inspired by the name of the road they are located on: Jalan Merah Saga. “Merah” means “red” in Malay which explains the bold ruby hues of this creation. And as beautiful as it is to behold, I’m happy to announce that the “Merah Saga Tart” tastes every bit as good as it looks.
Clustered neatly around a heart of rich vanilla cream on a crunchy sable breton crust base is a tall mound of raspberries and fresh currants dotted with raspberry confit and flickery flecks of gold leaf. The combination of fruitiness, cream and crunch was simply scrumptious.
I also learned something new today. The reason for the touch of gold is because in the past, saga seeds were used as a unit of measurement by Indian goldsmiths in Little India (4 of them = 1 gram of the precious metal). Thanks Jill Sara for this nugget of knowledge.
I guess it is important to point out that the “Merah Saga Tart” is only available till the end of this month, so I would hustle on down if I were you.

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Luscious, zingy lemon custard on a crunchy base is the kind of dessert I'll never tire of. The caramelised surface of this one at @southunionpark added a fragrant, sweet crisp that made their version extra delightful. Only $6 nett for a large slice? Take my money already.

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The famous Italian Amalfi lemon takes centrestage to infuse this vision of loveliness with sweet perfume and the ability to light up faces with happiness.
If you drop by "Dolcetto by Basilico" at the Regent Hotel between 8pm and 9pm, the happiness may double, because selected bakes, including this Amalfi Lemon Tart, go for 50% off. Assuming they have not sold out before that of course.
Thanks again to Burpple Tastemaker Jason Wong for alerting me to this deal 😄

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Meet the lemon cream tart that made me go "Wow!". Its mound of voluptuous filling strikes the perfect balance between creamy and zesty. And that pastry base is so crunchy, it practically snaps.
Can't believe I bought only one. Definitely not making that mistake next time.

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When I saw this, the first thought to cross my mind was how mundane a name for something so spectacular. Tasting it reconfirmed that thought because each strata of this creatively re-imagined tart was a star in its own right.
At the base was a thin, crunchy, salt-flecked chocolate pastry disc. Smooth, rich spheres of chocolate ganache stood neatly upon that. Balanced upon them was a second pastry disc, followed by a dome of salty caramel and lightest caramel cream. Together, they were like a Cirque du Soleil acrobatic act, an execution of perfection for maximum impact. My admiration of the tart's beauty lasted for all of two seconds before greed got the better of me.

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Without a doubt, both of these were worthy of Drips Bakery Cafe's claim to be a specialist in tarts.
I found the the lemon custard in the Lemon Meringue Tart to be sufficiently zingy and sweetly harmonised by the meringue. A good choice if you're craving the taste of summer.
Prefer something a lot richer? Well, I reckon the Dark Chocolate de Tart should do the trick. Bound to illicit sighs of bliss is the velvety, dense ganache that's the colour of night which comes sprinkled with plenty of cocoa powder.
Do note the tarts here have the slightly crisper type of base that I personally prefer 😊

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Gleaming with a glass-like smoothness, the lemon curd filling of this tart was equally smooth in the mouth. Instead of the usual meringue complement, the baker cleverly tempered the potent sourness of it with housemade marshmallows instead - they're those cute little white cubes scattered across the top. The buttery crust was on the right side of crisp and blended with everything else beautifully.

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A couple of years ago, I had the misfortune of eating a less-than-fresh Pineapple Meringue Pie at P.S. Cafe Palais Renaissance. It put me off the dessert completely until last night when a group of us ordered it to share. This time, I was struck dumb by its scrumptiousness. Mainly because every component tasted wonderfully fresh. Also, the crust base was of extreme butteriness which I'm all for, always. Filling it was a smooth, slightly sweet and tangy pineapple curd that would have earned a "just right" rating from Goldilocks. Rising from the fruity filling was a majestic meringue mountain that didn't threaten to make our teeth fall out.
Yep, this one gets to go back into the "Desserts Worth The Calories" folder.

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Still my favourite passionfruit meringue tart in Singapore for three reasons: an unbeatable biscuit-y base, luscious fruity curd that's got the ratio of sour to sweet down pat, and a smooth meringue that doesn't make your tooth ache from excessive sugar.

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I finally understand why the tarts here are spoken of in hushed tones of reverence. This seasonal cherry one was heavenly. Love how the sweet fruit, chilled vanilla custard cream and crisp buttery base came together in supreme perfection.

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Follow me on Instagram (@veronicaphua) for much more content! 😊

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