Signature Pecan
Roughly-chopped pecans and macadamias in a butterscotch batter on a maple syrup tart shell.
White Choc Raspberry
The OG crust, topped with a layer of raspberry compote, white chocolate, with a swirl of tangy berry syrup.
Matcha Yuzu
A white chocolate ganache with a swirl of matcha, and a layer of yuzu syrup over the OG tart crust.
Ube White Chocolate
A choc ube and coconut milk ganache, topped with grated white chocolate, over the OG tart crust.
The Flat White
A coffee-inspired tart, made of white chocolate, a shot of espresso, and topped with a cocoa/coffee-ground dust. Very Melbourne.
Clementine and Almond
A moist, syrupy clementine (or orange) cake in the OG tart shell. Topped with a classic heaping of icing and home-candied citrus.
Tart-a-misu
Adapted from Beatrix bakery, essentially a fluffy, coffee-laced tiramisu in the OG tart shell. Optional brandy in the mascarpone.
Banana Bread
A soft, moist banana bread, with a cinnamon-spiced tart crust, topped with sweet cream cheese and candied bananas.
Dark Choc Berry
A smooth ganache of dark chocolate, topped over a layer of raspberry compote. Lightly dusted with salt.
Butterscotch Pumpkin
Roasted pumpkin puree, spiced with hints of ginger on a cinnamon tart shell, with some butterscotch caramel bits in between.