Featuring Beras Rumie, a semi-polished heirloom black rice (not glutinous black rice) from Langit Collective, this tart had me from the minute it was placed in front of me. So mysterious and dark, sitting pretty on a black plate... and then the fragrant aroma of the rice hits my senses. A familiar scent of a personal favourite, the popular black glutinous rice porridge dessert. Digging in brought more joy. Crusty thin base with a warm almost lava-like filling, topped with cold ice cream (or it could have been sorbet) with little bits of crispy rice. So much contrast yet it was harmonious. There are more things in that tart and it is not as simplistic as I’ve described it but shamefully I wasn’t paying enough attention to the MadHatter (I’m sorry! 😅). If the MadHatter team’s intention was to bring attention to the rice, then they’ve definitely succeeded. This dessert made me want to buy a pack of Beras Rumie immediately. Read more about Langit Collective here. It’s quite interesting! https://www.langit.com.my/pages/about-us

Sweet pickled mangosteen segments, cashew nut cream, dehydrated mangosteens, mangosteen jelly and cashew leaves. Mangosteen, my friends. MANGOSTEEN! The Queen of Fruits! So happy that the MadHatter used one of my favourite fruits in his latest creation and boy, it did not disappoint at all. Those juicy, sweet mangosteen segments sitting on smooth cashew nut cream were delightful! The bad news is this was only available for the weekend, and maybe the next if the MadHatter manages to get his hands on more mangosteens. Cries.

This is no ordinary one-dimensional tart. A layer each of French almond cream, kochi yuzu curd, joconde sponge and kochi yuzu mango curd rests harmoniously on a crunchy handmade almond tart base, surrounded by a mascarpone chantilly cream, and finally topped off with a sprinkling of fragrant lime zest. It is insanely good. My picture and description hardly does this beauty any justice. Take a look at their website https://www.lacherpatisserie.com/collections/cakes-gateaux/products/kochi-yuzu-mango-tart for their full description! Do take note that they only accept ONLINE ORDERS for now and are only available for PICK UP or DELIVERY only.

Twice-baked pastry with soft cheese mousse made with three types of cheese - Hakodate cheese, Betsukai cheese and French cheese. These were SO GOOD. Enjoy them 4 ways - As fresh as possible at room temperature, chilled for a smoother texture, frozen like an ice cream or reheated in a toaster oven.

This had just the right degree of tartness from the yuzu. Great balance of flavours and textures. Really, really good. I wish I had one with me now...

Pressed watermelon, asam boi (preserved sour plum) curd, asam-soaked sponge cake, mint veil. This was a refreshing balance of sweet and tangy from the combination of ingredients. The fruit and asam combination reminded us of fruit sprinkled with sour plum powder that we would get from street vendors. Not everyone’s cup of tea, but we like it.

I was a little apprehensive at first because I’m not a fan of banana desserts but this was really good. The mulberries turned out to be the dominant flavour with the bananas just offering that little hint of sweetness to counter their tartness. There’s also more mulberries hidden in that tart which also helped to tone down the banana. Good balance of sweet and sour here.

Lovely!

Surprisingly lighter than I expected. Glad it wasn’t something that sat heavily in the stomach because that meant I could have another one 😁.

Was expecting a layered sort of tart with fresh bananas but this was actually baked. It’s quite good albeit a tad sweet which I’m guessing was due to the caramelization of the bananas.