Sweet tart shell filled with almond cream and fresh apricots, baked to a golden brown and topped with apricot glaze.
A mini version of our Medley Berry Tart, with creamy custard and mixed berries.
Dense, rich chocolate cake with layers of dark chocolate mousse and topped with chocolate ganache.
A miniature version of the French classic, paté â choux filled with cream and topped with chocolate.
Moist and buttery coconut cake layered with zesty lemon custard and frosted with cream cheese frosting.
A twist on the French treat, paté â choux filled with espresso-infused cream and topped with an espresso glaze.
Fresh-made lemon curd in a mini tart shell, drizzled with chocolate.
Vanilla-Almond cake brushed with espresso-rum syrup and layered with coffee butter cream and dark chocolate ganache.
Creamy cheesecake studded with raspberries on a graham cracker crust, topped with a swirl of dark chocolate.
Sweet tart shell filled with house-made buttery caramel cooked with coarse sea salt. Topped with dark chocolate glaze and a rosette of caramel butter cream.