CALISANG: August 2016

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 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.