Melbourne's Ultimate Tarts
April's Drop
April's Drop
Half & Whole Tarts
An Almond meal cake base that's baked with fresh blueberries, Layered with lemon cheesecake custard that's topped with blueberry gel.
Inspired by the flavours of an ANZAC biscuit, this tart showcases a coconut caramel layered with a frangipane made with oats, coconut and golden syrup, and topped with Anzac biscuit crumbs.
A smooth matcha custard, strawberry gel and a rice cream topping. Piped perfection.
Delicious, delicious, delicious. You'll find the secret ingredient in this tart if you scan the ingredients list, but my recommendation is to just sit back and savour each mouthful. Vanilla custard gets a glow up with this tart rhubarb gel set perfectly along the top of the tart. The ultimate crowd-pleaser.
It's been on the Tarts Anon rotating menu since day one, and it's not hard to see why. Simple and utterly delicious. The world’s best Chocolate and Caramel Tart (probably).
A pickled field mushrooom and sweet and sour onion financier is topped with a mushroom and Parmesan custard and finished with grated Parmesan and a sprinkling of chives. A breakfast of champigñones!
‘Cheese and Bacon’ is definitely an understatement when it comes to this tart. Comprised of a leek and almond financier base with smokey chunks of maple-glazed speck throughout, topped with a Gruyere cheese custard and wrapped in a chive blanket, this one is not for the faint of tart. Be prepared to be dissatisfied with quiche for the rest of your days.
