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Tardy Tarty Tarts!

Tardy Tarty Tarts!

Featuring LE Cafe Confectionary & Pastry (Mackenzie Road), Tai Cheong Bakery (Holland Village), Forbidden Duck (鴨大哥), Queen Sophie (酥妃皇后), PABLO (Shinjuku), Ming Xiang Tai (Penang Road)
Chubby Cheeks
Chubby Cheeks

Mummy-in-law has a refined palate - from fine cuisines down to the traditional old-school tarts. Here’s the famed beancurd tarts she got from LE cafe. When she raves about sth, you know it’s bound to be pretty legit. A bite into it affirmed my trust in her taste once again - the light fragrance of soybean turned a lil’ more pronounced with each bite. The soft, curdly texture was incredibly silky and smooth. Despite feeling so “soft” and delicate. They do not fall off the tart with each bite - I love it when it’s not a challenge against time to finish my tarts. The crust was extremely sturdy - firm and buttery; a nice complement to the beancurd fillings 😋

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Hmms, am sticking with their signature egg tarts instead! While this was a change from the standard order, it wasn’t a “wow” change. Coconut lovers would love this tho - a tartful of distinct coconut shreds which provided the much desired texture. However, the mouth do get quite tired from all the chewing. I love the buttery crust tho! I think it would have been a better mix if it was more moist than dry.

Do not be fooled!
1) It’s underwhelmingly ordinary-sized and not “giant” in any way like its name may suggest. To be honest, the size is that of any typical egg tart
2) Do not doubt the taste of the egg tart because of the disappointing size (btw it’s not small, just not “giant”). The disappointing size definitely doesn’t come with disappointing taste (thankfully!)

The eggy tart comes with yuzu bits at the bottom of the tart - well layered under the wobbly egg custard which adds some surprise element of tanginess to the egg tart. It’s pretty refreshing cos of the citrusy element and definitely “light” in taste to end off a meal.

There’re purportedly 386 layers to the flaky tart base in Queen Sophie’s legendary egg tart! At first read, it definitely sounds like exaggeration x386 folds. At first bite, it’s disbelief x386 folds! 😍 Indeed, it was THAT flaky. So flaky to the extent it’s hard to hold it with just your fingers cos the flakiness of the crust is x386 and the generous portion of eggy custard in the middle weighs it down. The eggy custard is perfected to a jelly-ish consistency without being overly gelatinous is worth a rating of 5 stars ⭐️ too! The nice hint of eggy goodness with each bite makes you wanna have another ...and another...and another! I would say the custard is as good as Tai Cheong’s! I’m totally sold by Queen Sophie’s execution of the flaky egg tart and it’s definitely the go-to place for a change from Tai Cheong’s buttery egg tart!

There’re purportedly 386 layers to its flaky tart base. At first read, it definitely sounds like exaggeration x386 folds. At first bite, it’s disbelief x386 folds! 😍 Indeed, it was THAT flaky. So flaky to the extent it’s hard to hold it with just your fingers cos the flakiness of the crust is x386 and the generous portion of milk custard in the middle weighs it down. The milk custard is perfected to a jelly-ish consistency without being overly gelatinous is worth a rating of 5 stars ⭐️ too! I am pleasantly awed and totally sold by Queen Sophie’s execution of the milk tart. Not sure if Tai Cheong’s will beat this!

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Overall a pretty impressive tart (given the signature tart base which was used across the innovative tarts -ie non egg tart/milk tart). I liked the passionfruit which provides a nice tangy tweak to balance the rich dark chocolate. However, I would have preferred it without the cereal - they weren’t crispy after being left in the open! It would have been a 4.5/5 tart if not for the slight disappointment from the cereal. Sometimes...less is more!

The tag reads ‘pastry expert’ - BELIEVE IT! The lemon curd tart is nothing short of amazing - it packs a punch of tanginess which comes with really soft lemon cream/curd. The base of the tart was layered w a lil’ almond paste bef the lemon cream which goes on top. While the lemon cream comes slightly less than half filled, the flavour was so intense that the lemon cream-to-tart ratio was just right! Moving on to the crust- it’s flaky yet buttery at the same time - less flaky than their egg tarts and milk tarts but just that right about of sturdiness and compactness to go with the tangy punch 🤛🏻

The traditional pastry house has got the best egg tarts in town! Each pretty little tart is filled to the brim with custardy goodness - smooth and jellish with eggy fragrance. The tart was buttery and at the right amount of thickness!

This 🧀 tart wins BAKE’s rendition hands down. The Japanese are exceptionally good in their desserts - right level of creaminess, fluffiness to the filling and sturdy yet soft tart base. It’s still very “well-maintained” and delectable, having survived a plane ride from Tokyo to Singapore! According to the boyfriend who surprised me with this, he protected this with all his life, and the help of a cooler bag ^^. Skills required to prevent Pablo from shifting around in the plane’s cabin storage tho!

This 🧀 tart wins BAKE’s rendition hands down. The Japanese are exceptionally good in their desserts - right level of creaminess, fluffiness to the filling and sturdy yet soft tart base. It’s still very “well-maintained” and delectable, having survived a plane ride from Tokyo to Singapore! According to the boyfriend who surprised me with this, he protected this with all his life, and the help of a cooler bag ^^. Skills required to prevent Pablo from shifting around in the plane’s cabin storage tho!

I chew like a hamster 🐹 with my chubby cheeks. Apply CHUB857 for 20% off Burpple Beyond!

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