Always one step ahead of the game, Chef Pang Kok Keong of Antoinette has launched a new series of melty, gloriously balanced baked cheese tarts teamed with a super flakey, crisp and buttery puff pastry—made using a reverse laminating method of rolling dough into French butter.
Available starting 20 April 2016, for a limited period only, at the Penhas outlet, the tarts come in five Antoinette-familiar flavours: vanilla, salted yolk, matcha, chocolate and salted caramel.
Traditionalists will definitely love the pure Original Cheese Tart ($2.60), where dulcet hints of imported Madagascan vanilla meets Chef Pang’s light two-cheese filling, but my favourite is the Grand Cru Chocolate Cheese Tart ($3).
Made with a perfect balance of 55% and 65% cocoa intensity French chocolate, it is satisfyingly dark, rich without being remotely cloying, and has just the right notch of sweetness.
A close second is the Salted Caramel Cheese Tart ($2.60)—the crust’s buttery smoothness accentuates the savoury notes of the salted caramel filling.
Matcha Cheese Tart ($2.60) made from the finest of matcha powders sourced from Nishio in Japan, as per chef’s popular Matcha Croissants.
Salted Yolk Cheese Tart ($3)
The five baked cheese tarts are available at the Antoinette Penhas outlet from 20 April 2016 for a limited period only.
Limited daily quantities, while stocks last. Chef recommends that the baked cheese tarts are consumed within an hour of purchase.
Address: 30 Penhas Road (off Lavender Street), Singapore 208188
Operating hours: Monday to Thursday 11am-10pm; Friday & PH Eve 11am-11pm; Saturday 10am-11pm; Sunday & PH 10am-10pm