Ph.Ds of FOOD

Singapore Food Blog

Posts Tagged ‘tarts

Drips Bakery Cafe

leave a comment »

Drips Bakery Cafe

Drips Bakery Cafe

As the print on the window goes, Drips Bakery Cafe specializes in tarts – tarts which are freshly made every day!

Chocolate de Tart

Chocolate de Tart

The Chocolate de Tart was pretty decent. The inner chocolate filling was decadent, rich and very smooth. Taste wise, it maintained a mellow bitter-sweetness. This simple tart hit all the right notes but perhaps the fact that it was too predictable, this tart seemed a tad boring.

Macadamia Nuts

Macadamia Nuts

We just couldn’t resist the sight of these large macadamia nuts! The nuts were basically the limelight of this tart. They were extremely fresh, crunchy and fragrant – every nut lover’s Achilles’s heel! The macadamia nuts were held together by a sticky caramel glue, which wasn’t too sweet. The cake beneath was pretty bland as well. And in all, it seemed that every thing else was just a sidekick, while the star of the tart was solely the huge tantalizing macadamia nuts!

Drips Bakery Cafe
#01-05, 82 Tiong Poh Road

Advertisements

Written by foodphd

November 2, 2013 at 9:53 pm

Nick Vina Artisan Bakery

with one comment

Paradisi

Paradisi

Paradisi ($6.50) – This chocolate tart is named after the genus of pink grapefruit, Citrus paradisi. It consists of a layer of chocolate cremeux sitting atop a layer of pink grapefruit jam filled with slices of pink grapefruit. The pink grapefruits were bittersweet, accompanied by the slightly bitter chocolate cremeux. On first bite, we felt that the chocolate was rather grainy, but subsequent tastings revealed a smoother luscious layer of chocolate cream, finished with a chocolate glace. The tart was a little soft, possibly due to our delayed consumption. On the whole, Paradisi wasn’t too sweet and would be suitable for those who like dark chocolate.

Nick Vina Artisan Bakery
#01-54/55, ICON Village
12 Gopeng Street

Written by foodphd

March 11, 2012 at 11:24 pm

Antoinette

leave a comment »

Walked past Antoinette and we couldn’t resist buying a slice of cake. This time round, we tried the Tarte Cafe Caramel ($8).

Tarte Cafe Caramel

Tarte Cafe Caramel

The tart crust was crunchy, exuding a buttery, slightly nutty fragrance. Within the tart, there were 3 distinct layers. The top first being a caramel a la fleur de sel layer, which is essentially caramel with sea salt. However, the sea salt taste was sorely lacking. The second layer was a genoise cafe, a moist Italian sponge cake. The bottom last layer was a coffee mousse. The tart was then decorated with caramel glaze. The combination of the moist sponge cake and coffee mousse was akin to a Tiramisu without the liquor. Overall the cake wasn’t that mind-blowing compared to the previous ones we had at Antoinette, and definitely not worth the price.

Antoinette
30 Penhas Road

Written by foodphd

September 20, 2011 at 2:52 pm

Posted in Chocolates, Desserts

Tagged with , , , , ,

Ikada Bakery

with one comment

Ikada Bakery, situated at Depot Heights Shopping Centre, is not one of the most accessible places for us. In fact, we’ve never been to Depot Heights. So what would ever attract us there … …  but these little babies!!

Cheese Tarts!

Cheese Tarts!

There were 2 flavours available – chocolate and blueberry. Being chocolate lovers, we went straight for the former.

Cheese Tart - Chocolate

Cheese Tart - Chocolate

A bite into the tart revealed a generous serving of molten cheese. If Glace’s cheese tarts were chocolate cakes, it would make Ikada’s version a molten chocolate cakes. Ikada‘s cheese tarts were akin to molten lava chocolate cake. Once you break it apart, rich molten cheese starts flowing out. It was really a huge surprise as we scrambled to lick our fingers and not allow any bit of cheese to drip onto the ground. The crust itself was pretty good too, a crumbly texture with a buttery fragrance.

On the outside, Ikada Bakery looked every bit like the typical neighbourhood bakery with average looking and tasting bread. But surprises do come in small packages! At $1.40 per piece, Ikada’s cheese tart was really a good steal.

Ikada Bakery
#01-09, Depot Heights Shopping Centre
108 Depot Road

Written by foodphd

July 16, 2011 at 6:59 pm

Pavé Chocolates & Confections

with one comment

Oooze

Oooze

Oooze

Oooze

Oooze – Sea-Salted Caramel and Cocoa Crunch encased in Dark Chocolate and lovingly drizzled with Cocoa Nibs. Looks wise, Oooze was rather intriguing. The back of the chocolate bar was decorated entirely with cocoa nibs. Oooze, when broken apart, revealed a molten salted caramel centre. Oooze exuded a plethora of flavours – the saltiness of the sea-salt, the bitterness from the cocoa nibs and the faint sweetness from the caramel and chocolate. A range of textures as well – from the thick viscous caramel, to the smooth hard dark chocolate casing and finally the crunchy cocoa bits. Oooze displayed a well balance of flavours and texture and one cannot get sick from eating it.

The Tart

The Tart

The Tart was a replica of Oooze in terms of its flavour. The lumps of mousse on the tart tasted strongly of creamy sea salt caramel while the filling of the tart was sea salt caramel of a molten texture, peppered with an occasional nut. Perhaps as the Oooze had already been sampled prior to this tart, there was hardly any surprise element in this tart and the sea salt caramel taste became a bit overwhelming after a while. Our recommendation would be to try either one but not both the Oooze and The Tart at the same time. One would be able to better appreciate the two confectionaries separately, and at a total price of $24, these 2 items do not come cheap.

Pavé Chocolates & Confections
93 East Coast Road

Written by foodphd

June 14, 2011 at 7:54 am

Mini Toast House 小烘炉

with 3 comments

Chocolate and Blueberry Cheese Tart

Chocolate and Blueberry Cheese Tart

There’s another branch of Mini Toast House at Lau Par Sat. A few months back, we stumbled upon cheese tarts from their Lau Par Sat branch and were pleasantly surprised as their cheese tarts tasted pretty good. This time round, we tried their chocolate and blueberry versions from the branch at Chinatown Food Centre.

And once again, we were surprised, albeit in a negative way. We felt that the standard of cheese tarts differed too much between these 2 branches. The cheese tarts from Chinatown Food Centre tasted more like egg tarts. There was no sticky, dense and rich texture of cheese. It was more like a curd like egg tart, with a subtle cheese taste. The crust was awfully soft and crumbled too easily. Perhaps cause they weren’t refrigerated, compared to the cheese tarts from Glace, the cheese tarts here were a far cry.

Mini Toast House 小烘炉
2nd level, Chinatown Food Centre

Written by foodphd

June 12, 2011 at 3:42 pm

Barracks Cafe

leave a comment »

Barracks Cafe

Barracks Cafe

House, Barracks & Camp! Back to Dempsey Hill again after a prolonged hiatus, and our main aim – Sweet Nothings at Barracks Cafe!

Chocolate Orange Scookie

Chocolate Orange Scookie

Chocolate Orange Scookie – the best of both worlds; take a bite out of this scone-cookie with melting chocolate chips and orange zest. An interesting fusion between scone and cookie, we were very much looking forward to this unique dessert. Texture wise, it wasn’t scone like, nor cookie like. It didn’t have the crunchiness of a cookie, neither did it have the authentic scone texture and aroma. It was more bread-like instead. Sadly, the scookie wasn’t served warm, hence  the “melting chocolate chips” were noticeably absent. There were just chunks of solid chocolate. The scookie was strong in orange zest flavour. Overall, we were slightly disappointed as this ‘unique’ cookie-scone combination didn’t outstandingly portray the qualities of scones and cookies. At $3.50 per scookie, one would be better off with those from Da Paolo Gastr0nomia which delivers a perfect scone and cookie blend.

Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake – A chocolate cake coated with rich milk chocolate ganache, sprinkled generously with crunchy almond flakes; for fans with a taste for the classics. The flourless chocolate cake was made of distinct layers of sponge and fudge. The sponge was very moist, soft and dense – something similar to banana cakes. The fudge had a very strong toffee-like sweetness, accompanied by a milk chocolate aftertaste. We felt that the chocolate cake, be it the fudge or sponge, was not very rich in chocolate. The outer fudge coating also detached easily from the cake itself, and they felt like 2 separate entities. Not exactly the best chocolate cake around, but something new for the taste buds and might be a favourite amongst those with a sweet tooth.

Bitter Chocolate Tart

Bitter Chocolate Tart

Bitter Chocolate Tart – with a thick crusty edge, enriching enough to satisfy all cravings. So far, the best chocolate tart we have tried is from Laurent’s. And after trying Barracks’ version, our stand remains unchanged. Barrack’s chocolate tart had a rather thin soft crust, with no strong buttery or chocolate aroma. The chocolate fillings consisted of 2 layers; the top darker chocolate was more bitter and was more fudge-like, while the inner layer of chocolate ganache tend towards a softer, creamier and sweeter note. Sadly, the tart left us with no sense of satisfaction.

Chai Chocolate Cake

Chai Chocolate Cake

Chai Chocolate Cake – infused with the fragrance of chai tea leaves, this dark chocolate cake is a royal sweet treat with a twist. Chai is a kind of spiced tea from the Indian subcontinent. The Chai Chocolate Cake consisted of layers of chocolate fudge and sponge. The cake was exceptionally rich in Chai flavour. One bite of the cake and our taste buds were entirely overwhelmed with the aroma and taste of spiced tea. It was a very refreshing and unique experience. The chocolate sponge was moist and dense, not overly sweet. The fudge was the component which was heavily infused with Chai. As a chocolate cake, it probably isn’t one of the richest or densest, but it sure was a very unique pairing between chocolate and tea. Its uniqueness makes this Chai Chocolate Cake one of the must-tries in Barracks.

Barracks Good Ole Fish n Chips

Barracks Good Ole Fish n Chips

Barracks Good Ole Fish n Chips – a hot pocket of cod fish a la English, paired with Barracks’ truffle fries to dip with malt vinegar and a homemade tartar sauce. A goreng pisang-like looking fish and chips, it felt more like a fusion dish due to the accompanying dip that tasted strongly of Indian spices. But the fusion was beautifully done this time, the sourish spicy dip was appetizing and awakes our largely unused taste buds for savory food.  The choice of cod fish in Barracks’ fish n chips, unlike the commonly used haddock, was something different from other restaurants. However, the skin was not removed from the fillet and those portions with fish skin tasted slightly fishy. We felt that the batter was slightly too oily too.

House, Barracks and Camp
8D Dempsey Road

Written by foodphd

April 17, 2011 at 9:41 pm