Melbourne's Ultimate Tarts
Mother's Day
Half & Whole Tarts
Inspired by the flavours of Southern Italy and our two cancelled holidays there in as many years, we've baked a deliciously creamy pistachio custard inside our crispy and buttery shortcrust pastry shell, topped with a silky white chocolate and orange crème diplomat, garnished with freshly grated orange zest and chopped pistachios.
There have been calls for us to rename this one because punters claim it's the best lemon tart they've ever had, but the title "Best Lemon Tart You've Ever Had" is too long (and obnoxious) so we're sticking with "Plain Old Lemon". Fun fact, an extremely thin layer of lemon gel covers the top of this tart for extra ZING and to keep the custard underneath pristine for longer. Gareth says it is the tart he is most proud of from the entire catalogue of Tarts Anon tarts.
Inspired by one of the most famous petit fours from the Dinner By Heston menu (where Gareth was Head Pastry Chef), this tart is made up of an earl grey infused chocolate custard atop a caraway shortbread biscuit. New to the Tarts Anon menu but almost certain to be a stalwart, we cannot wait for you to try this fragrant and decadent delight.
Is there anything better than an apple crumble? That's a trick question, because the answer is 'yes, an apple crumble tart', of course! Nostalgic in all the right ways and refined in all the others, we’ve made this crumble stand out with a layer of apple jam, caramelised apple slices and a cinnamon frangipane, enclosed in our signature shortcrust pastry and topped with a brown sugar and feuilletine struesel. Don’t worry about the pronunciation though, just worry about getting it in your gob.
Inside you'll find four iterations of malt: a dark, salted malt caramel beneath a malt chocolate cake, a layer of roasted barley custard and finally, not pictured, a topping of crispy puffed barley for added textural delight. This is not for the faint of tart.
A flavour combination inspired by a dish from Dinner By Heston, we love the rich umami taste of shiitake marinated in soy and mirin, and how well it pairs with the sweetness of cauliflower. Savoury almond cake filled with green onions, and marinated Shiitake mushrooms, a layer of cauliflower custard and topped with a crumb of dehydrated mushroom, black sesame, panko breadcrumbs, spring onions and togarashi (Japanses chilli powder seasoning).
Sweet corn, mildly spicy Jalapeño and salty parmesan come together in a burst of umami deliciousness known surprisingly as the Corn and Jalapeño Tart. A corn, parmesan and jalapeño financier mix is topped with a corn custard and generously grated with Parmesan cheese. Our advice is only to make sure you grab enough for seconds.
