Love is in the air
February and March Special - a 15cm chocolate and cherry tart topped with hazelnut cream and a 15cm pink heart heart shaped rhubarb and apple tart, laced with Sandrian's homemade Kaffir Leaf extract.
And for 14, 15 and 16 February, order either of these tarts with a bouquet of roses for that special someone.
Reinventing the humble tart
The Tartlery is Sandrian Tan's interpretation of how a tart should be - layers of luscious fillings, playful flavours and a vibrant canvas of colourful toppings.
Her tarts are original creations inspired by her experiences, stories of friends or simply fresh ingredients of the seasons.
Apple and Rhubarb
Frangipane (almond cream) base, followed by a layer of cream, topped with apples and rhubarb laced with Sandrian's homemade kaffir leaf extract
Fusion twist on the popular CNY goodie. Our Pineapple Tarte features a Lemon Myrtle infused cheesecake filling, topped with a layer of home made pineapple jam, finished with Pina Colada cream and galangal-laced biscuit
Cherry Choco Hazel
Lined with dark chocolate ganache, rum and sour cherries and topped with a generous layer of hazelnut cream, hint of clove and edible flowers
An ensemble of silky vanilla custard, bursts of passion fruit, refreshing mint and chips of meringue arranged in the fashion of the prehistoric monument
Sharing the same name as the eponymous arthouse film starring Christy Chung, this is a creation inspired by the Himalayas. White chocolate, candied ginger, exotic saffron custard and a pinch of cardamon
Zesty lemon paired with herbaceous basil and meringue cones. Not your typical Lemon Tart
Enjoy our tarts with the smoothest cold-brewed teas from chá by Land, a curator of pure, premium artisanal teas without any additions or flavourings. We have two exciting flavours to choose from - Grand Scarlet and The Original Breakfast Tea.
Sandrian Tan is a finalist in the pioneer Masterchef Asia competition held in 2015. Born to a Singaporean father and Thai mother, she picked up cooking at the age of nine from her mother, her first and only culinary teacher.
Three years of living in the UK opened her eyes to the world of contemporary desserts. That was also the time when she met her husband, who happens to have a sweet tooth. She has been delighting her family and friends with gourmand indulgences since.