A well-made tart, from the smooth, creamy, bittersweet matcha filling down to the crispy, mildly buttery tart shell. element from the other.

These were good.

BRIEF: “Tart shell filled with tangy passion and verbena curd with a salted caramel center. Topped with soft italian meringue and dusted with verbena powder.” SOOT’S TAKE: 👍👍

To mirror the summery brightness of the Australian sun🌞😎😋

Eaten informs me the first and last time I had this was ~ 1 1/2 years ago. I enjoyed this tonight as much as I did then. Glad they’ve been consistent.

Courtesy of revilo.

Vacationing in Japan without crossing international borders and without the hassle of making it happen in the kitchen…

Scrumptious!

A tasty pumpkin tart with cheese and sesame to go for lunch the next day.

My first time messing with rhubarb and I think(?) my first attempt at a tart. The filling and the rhubarb are a lovely match but the crust needs a bit more salt and a longer blind-baking time. A bit of a process but quite fun to create. I may attempt a Pieometry Pie next!

roast pumpkin, goats cheese, onion, sunflower seeds & pinenuts

I think this was 🍏

If they made pistachio yoghurt, I might eat it.

Not bad, but a tad rich and perhaps too much work for what it’s worth. The sweet shortcrust dough was particularly challenging to work with in the humidity and you had to watch the pineapple jam carefully as it cooked because the pandan leaves infusing the mix could burn easily.

The asam boi curd was interesting and had potential but the other elements failed to complement it.

Tart made with buttery, flaky crust and filled with rose flavored curd

5-ingredient lunch to dispose off some brie and pie dough before they all go to waste and to fight feeling incapacitated and completely useless in the face of so much that is wrong in the world…