Artisan Tarts & Pies

Baking is a science, and nowhere is that more true than in my tart shells. Because I don't use 'andaze' (guesswork), I have fine-tuned my Pâte Sablée recipe to be the perfect vessel for diverse fillings. By enriching the dough with almond flour, I ensure a crisp structure that supports dense, premium ingredients without breaking or turning soft.

My approach to flavour is where tradition meets curiosity. I love taking global trends, like the viral Dubai Chocolate Tart, and breaking them down to rebuild them with my own standards—using real pistachio cream and pure couverture chocolate. Similarly, I enjoy playing with local palettes. My Baked Rasgulla Tart is a great example of this; it combines the familiarity of an Indian sweet with the buttery, French-style pastry finish that I’ve spent decades perfecting.

Everything you see here is made to order in my Mulund kitchen. I skip the preservatives and artificial essences, relying instead on house-made compotes and seasonal fruits. Whether you are looking for a classic pie or a complex fusion dessert, my goal is to provide a treat that feels intentional and tastes like the real deal.