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From $40.00
Forget every pecan pie you’ve ever had, because this isn’t a pecan pie. It’s a tart. Composed of caramel, butterscotch frangipane, toasted pecans and a smokey maple syrup glaze, this tart is sure to blow your mind and our budget (pecans are expensive).
From $42.50
All new to the Tarts Anon repertoire, this tart contains a smooth matcha custard, a strawberry gel and a rice cream topping. Layer upon layer of deliciousness.
From $44.00
Orange caramel nestled beneath a baked chocolate custard infused with orange, then brûléed for a (very) satisfying crunch. It's a re-imagined version of our ever-so-popular Chocolate and Caramel Tart.
From $37.50
Hate bananas? Love bananas? Who cares?! Everyone can enjoy this moist banana cake topped with a browned butter glaze. Bananas are divisive but we guarantee everyone agrees this tart is delicious and is one of the cult-favourites of the Tarts Anon menu.
From $50.00
It’s a classic vanilla custard tart but make it Tarts Anon. What does that mean? It means make the pastry buttery and crispy, fill it with the smoothest vanilla custard and add a secret ingredient (shh!) to enhance the complexity of flavour then grate some fresh nutmeg over the top. Looking for the perfect classic tart? We’ve got you!
From $37.50
It's our classic Cherry and Almond Tart but we've added some warming spices to complement these cooler months. This tart is of our most popular Christmas tarts, but we thought 12 months was simply too long to wait to bring this wintery delight back onto the counter (plus, haven't you heard of Christmas in July?)
From $42.50
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.
From $42.50
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!
From $40.00
Forget every pecan pie you’ve ever had, because this isn’t a pecan pie. It’s a tart. Composed of caramel, butterscotch frangipane, toasted pecans and a smokey maple syrup glaze, this tart is sure to blow your mind and our budget (pecans are expensive).
From $42.50
All new to the Tarts Anon repertoire, this tart contains a smooth matcha custard, a strawberry gel and a rice cream topping. Layer upon layer of deliciousness.
From $44.00
Orange caramel nestled beneath a baked chocolate custard infused with orange, then brûléed for a (very) satisfying crunch. It's a re-imagined version of our ever-so-popular Chocolate and Caramel Tart.
From $37.50
Hate bananas? Love bananas? Who cares?! Everyone can enjoy this moist banana cake topped with a browned butter glaze. Bananas are divisive but we guarantee everyone agrees this tart is delicious and is one of the cult-favourites of the Tarts Anon menu.
From $50.00
It’s a classic vanilla custard tart but make it Tarts Anon. What does that mean? It means make the pastry buttery and crispy, fill it with the smoothest vanilla custard and add a secret ingredient (shh!) to enhance the complexity of flavour then grate some fresh nutmeg over the top. Looking for the perfect classic tart? We’ve got you!
From $37.50
It's our classic Cherry and Almond Tart but we've added some warming spices to complement these cooler months. This tart is of our most popular Christmas tarts, but we thought 12 months was simply too long to wait to bring this wintery delight back onto the counter (plus, haven't you heard of Christmas in July?)
From $42.50
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.
From $42.50
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!
