With the new openings of several overseas pastries selling cheese tarts, egg tarts and seeing the ridiculously long queues to get them, I’m surprised that Tarte by Cheryl Koh opened by our local talent didn’t get such attention. Not only that, Cheryl was in fact crowned “Asia’s Best Pastry Chef” by Asia’s 50 Best restaurants in 2016 – which is a really commendable feat. Guess we Singaporeans are really indiscriminately attracted to “foreign import stuff”.
I am glad it was a breeze getting my hands on one of these tantalising tarts beautifully displayed in the counter. From a dozen choices, finally picked the following: Corsican White Peach Seasonal French peach with vanilla cream, Pistachio Iranian pistachio frangipane with light pistachio cream, Caramel Hazelnut Piedmont hazelnuts in caramel and milk chocolate and Dark Chocolate Cacao barry 66% dark chocolate.
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