A selection of home made tarts
$60
Sour, tangy, lemon curd, with a generous pillow of Italian meringue on the OG tart shell.
$40
A smooth ganache of rich chocolate (choice of dark, milk or white chocolate) on the OG tart shell. Lightly dusted with smoked salt.
$40
Roughly-chopped pecans and macadamias in a butterscotch batter on a maple syrup tart shell.
$50
Roasted pumpkin puree, spiced with hints of ginger on a cinnamon tart shell.
$40
A more refined pecan tart, with a sweeter butterscotch batter and a layer of gooey maple syrup, on the OG tart shell.
$70
Adapted from Beatrix bakery (RIP!), essentially a fluffy, coffee-laced tiramisu in the OG tart shell. Optional brandy in the mascarpone.
$40
A white chocolate ganache with a swirl of matcha.
$70
A moist, syrupy clementine (or orange) cake in the OG tart shell. Topped with a classic heaping of icing and home-candied citrus.
$50
Inspired by a classic Tarte Tatin (a French method of caramelising fruit and adorning it in pastry) but with a fresher take thanks to a slightly crisp, tangy, layered apples on a butterscotch base. Also on the OG shell.
$40
The spiciest tart I’ve ever made. Featuring a layer of spicy caramel, milk chocolate, topped with candied habanero peppers. Optionally, can be served with grated Carolina Reaper chili.
$40
A coffee-inspired tart, made of white chocolate, a shot of espresso, and topped with a cocoa/coffee-ground dust. Very Melbourne.
$40
The OG crust, topped with a layer of raspberry compote, white chocolate, with a swirl of tangy berry syrup.