Tarte By Cheryl Koh

I've always wanted to try out her tarts due to good reviews from people on the net & I finally get to try it on Sunday! 

& Of course with great company. 

I love her concept, simple, elegant, neat and clean with an open view kitchen!
However, the choices of tarts was very limited.

Tea time! 

Earl Grey Tea, Cappuccino, Passionfruit Tart and Peach Tart.

Up close view.
In my opinion, the tarts aren't really to my liking.

Passionfruit Tart:


1. Sweet Tart Shell.
2. Passionfruit Curd.
3. Passionfruit Pulp.

4. White Chocolate Decoration.

Peach Tart:

1. Sweet Tart Shell.

2. Vanilla Cream.

3. Peaches

- Overall, the tarts does not have enough texture.
- The curd was a little too sweet me and I have to keep drinking my tea to balance it out.
- The curd have too much gelatine, the curd was slightly rubbery when cut, but still smooth and melt in my mouth.
- The vanilla cream was slightly runny.

In my opinion, the tart was slightly expensive. 

However, the service, experience was great. It was cosy and relax. 

Location:
1 Scotts Road, #01-12 Shaw Centre, Shaw Centre

Singapore 228208

+65 6235 3225

Opening Hours: Monday         10.30am-7.30pm
                           Tuesday         10.30am-7.30pm
                           Wednesday    10.30am-7.30pm
                           Thursday       10.30am-7.30pm
                           Friday            10.30am-7.30pm
                           Saturday        10.30am-7.30pm
                           Sunday          10.30am-7.30pm

Non Entree Dessert Cafe

Non Entree Cafe specialise in desserts, which is a place that I love to go & is hard to find in Singapore! 

They have a variety of desserts to choose from, & I have a hard time deciding which one to take. This is only part of the desserts, they have more plated desserts on their menu. This is mind blowing!

                                                                                                      

  

Lemon Tart:

1. Sweet Tart Shell

- The hardness of the tart shell was just right to my liking, it was not brittle, that will just fall apart when i scoop it with the fork.

2. Lemon Curd

- The amount of gelatine added was perfect, the curd was neither rubbery nor watery.

- It was smooth.

- It was not too sweet or tangy. However, it was more tangy than sweet. In my opinion, i find it not well balance in terms of the taste. 

3. Meringue

- The Meringue was baked, it was soft like marshmallow in the inside and crisp on the outside. 

- Sugar was sprinkled on the meringue before it was baked to give additional crisp to the meringue.

- However, I would prefer Meringue to be pipe straight after it is whipped. The light, smooth texture of the Meringue complements the entire Lemon Tart well. After-which,  Blowtorch it to enhance the appearance of the Meringue. 

Tips: 

To have a longer shelf life of Meringue, use Swiss Meringue instead of French and Italian Meringue. This is because Swiss Meringue will stay in shape and will not slide off the curd.

4. White Chocolate & Garnishes. 

Cherry Pop:

1. Dark Chocolate Cherry with Kirsch & Mascarpone Foam

2. Earl Grey Jelly

3. Chocolate Soil 

4. Marinated Cherry Compote

5. Flourless Chocolate Sponge

6. Spicy Cherry Sorbet

No doubt, this was how delicious is it!

Location:
204 Rangoon Road

Singapore 218451

+65 9878 6543

Opening Hours: Monday         Closed
                           Tuesday         2pm-10pm
                           Wednesday    2pm-10pm
                           Thursday       2pm-10pm
                           Friday            2pm-11pm
                           Saturday        12pm-11pm
                           Sunday          12pm-10pm

Victoria Sponge Cupcake

This Victoria Sponge Cupcake was derived from The Scran Line by Nick. He transform the original Victoria Sponge Cake to a Cupcake! 

My cupcake consist of chopped strawberries, Victoria Sponge, swirl of whipped cream and top with whole strawberries. 

It was a extra off day for me, WOO.

So I thought of baking these to kill some time, and also to take this chance use my camera. Sometimes in life, there will be surprise, be it big or small, I am happy and thankful for it. 

When I was weighing out the ingredients, the weighing scale gave me a lot of headache so I guess it's time to get a new one.

While I was mixing, my sister came into the kitchen and disturbed me, LOL. Oh well, let her mix then. 

The batter turn out oily, thick and looks like a cookie dough.

Something have gone wrong, so I thin it out by adding water (because i don't have milk on hand) and it turns out right. WOO.

Pardon my sloppy looking swirl, but because I took too long to catch the right angle that I wanted, & looks like the vanilla bean can't be seen. 

However, I really enjoy this Victoria Sponge Cupcake recipe.