Tarte by Cheryl Koh

1181 Wishlisted
One of life’s greatest gastronomic indulgences can be found at Tarte by Cheryl Koh, a spin-off by the Les Amis Group with Les Amis restaurant’s pastry chef Cheryl Koh, which opened in April 2015. In a span of a year, chef Cheryl was awarded ‘Asia’s Best Pastry Chef’ in the Asia’s 50 Best Restaurants awards in 2016. Emerging from a tiny den along the quaint corner street of the Shaw Centre, this retail concept is as straightforward as its moniker – selling artisanal tarts and other confectionaries baked from scratch all day with only the best available ingredients sourced from around the world that are rare to find in Singapore. Talking about her inspiration behind Tarte, she says, “I want guests to enjoy the tarts as I would serve them at Les Amis restaurant: freshly made with good ingredients and best fruits of the season. I aim to make the best version of the simplest desserts. I focus mainly on tarts because of the great combination of pastry, flavours, colours and textures.” In 2018, Tarte by Cheryl Koh expanded its operations to include a cosy dining area. This allows the team to push the envelope when it comes to crafting guest’s dining experience. With an expanded menu list, coffee and tea is no longer an afterthought. Instead, it plays a vital supporting role in elevating the experience and taste profiles of the desserts.

1 Scotts Road
#02-12/13 Shaw Centre
Singapore 228208

(open in Google Maps)

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

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From the Burpple community

Caramel mousse, cashew chantilly cream, feuilletine.

The feuilletine is at the bottom, followed by a layer of chantilly cream, caramel mousse (taste like milk chocolate mousse to me though) and caramel in the middle of the dome. I love the feuilletine layer as it provides a nice crunch and contrast to all the soft elements.

Their “nuts tarts” are always well done and this is no exception. This is my second time buying this tart and I like it as much as the first time.

Toasted macadamia nuts in 41% milk chocolate ganache.

The bottom layer consist of macadamia nuts and salted caramel while the top layer is chocolate. It reminds me of their hazelnut tart but this doesn’t taste like Ferraro rocher. It is a rather sweet tart because of the salted caramel (and usually I’m not a fan but in this case I can’t help finishing every bite)

If you like macadamia, salted caramel and chocolate, you’ll love this.

Mix of pistachio, almond and hazelnut with light caramel and orange marmalade

Expensive, but ofc worth to have some time in a while. Lotsa shine muscat, the fruits are already nice on its own, lying on a tart with yuzu cream. Liked that the yuzu wasn’t intensely striking and the tart base was ofc nice as expected. If you’re a shine muscat lover like me, of course you won’t walk past Tarte without getting one!

Highly recommend the Lime and Basil Tart which has a great balance of sour and sweet plus a nice hint of basil. The signature dark chocolate tart tastes nice, but nothing unique.

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The pink cream, made of berries and lemon(ade), was incredibly lovely and tasty.