Artisan Tarts & Pies
Hand-crafted tarts and pies featuring buttery, almond-flour shells and innovative fusion fillings, ranging from Dubai-inspired chocolate to local Indian flavours.
Inspired by the viral Dubai chocolate, I created this tart. It features a crunchy kataifi pastry and pistachio cream filling, all enrobed in pure, rich chocolate within a buttery tart shell.
Perfect for summer, this is my Sea Salt Caramel Ice Cream Tart. The tart shell is made with almond flour and filled with a creamy, homemade Turkish-style ice cream, then drizzled with caramel.
A new addition from my travels in flavour: Taiwanese Pineapple Pastry. It has a wonderfully flaky, buttery pastry filled with a sweet and tangy pineapple jam that I make in-house.
A close-up of my baked rasgulla tart. This is a unique fusion dessert, where the soft, syrupy rasgulla is baked into a creamy filling inside a crisp tart shell.
These are my savoury veg filo parcels. I make the filo pastry from scratch and fill it with a delicious vegetable mixture, making for a light yet satisfying snack.
More of my baked rasgulla tarts, ready to be enjoyed. The combination of the Indian sweet with the Western pastry concept is always a pleasant surprise.
A look at two of my popular snacks: the savoury veg filo parcels and the sweet baked rasgulla tarts. It's always fun to offer a little something for every craving.
About Artisan Tarts & Pies
I don't believe in using pre-made shells that go soggy the moment they meet a filling. My Pâte Sablée is made from scratch with almond flour and pure butter, giving it a stable, nutty crunch that holds up against everything from heavy ganache to fresh fruit compotes. It takes more time, but the texture is non-negotiable.
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.
Indulge Custom Bakes
I am Smee, and I have been baking for over 30 years. I don't do shortcuts or pre-mixes, which is why every tart crust you see here is hand-pressed and baked from scratch in my kitchen.
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