Thursday, 20 February 2014

NORA charcoal tarts, Melbourne

Coconut caramel and bacon candy tart
Coconut pandan tart
Chocolate ganache tart and ginger lemongrass tart

Expect to see these little black-shelled beauties cropping up soon in a discerning cafe near you. Launched just last week, NORA is the project of young Melbourne couple Tong and Jean, supplying tarts to cafes around town and with plans to open their own cafe in the future.

A former artist and photographer, Tong worked for a couple of years in the coffee industry at St Ali, Seven Seeds and Traveller, and more recently turned his hand to cooking with stints at The Commoner and Mr Nice Guy Thai. Jean is a self-taught baker, honing her skills over years of baking at home for family and friends while working in tax and accountancy. The flavours in the tarts draw on the couple's South East Asian backgrounds and use fancy ingredients (including on-trend favourites caramel, popcorn, bacon and popping candy) to marry sweet with savoury, something that Melbourne diners can't get enough of in their desserts these days.

The five tart varieties are as follows:
- buttered popcorn coconut caramel, topped with candied bacon and butterscotch caramel;
- coconut pandan with toasted puffed rice, coconut flakes and fried shallot crumble;
- lemon and lemongrass ginger brûlée;
- Callebaut 70% dark chocolate ganache with popping candy and navel orange puree, topped with freeze-dried mandarin and pistachio; and
- pumpkin egg custard topped with spiced Kent pumpkin, salted pepitas and hazelnut crumb.

NORA's point of difference is their distinctive black pastry shells, an effect achieved by the addition of a small amount of food-grade activated charcoal made from coconut shell. Food-grade activated charcoal is safe to ingest and has reported health benefits as a detoxifier; on my recent trip to Japan I saw bamboo charcoal used in baking. NORA's reasons for using charcoal as their signature ingredient are largely aesthetic, but they see any health benefits as a happy bonus.

You can currently find NORA's tarts at Traveller Coffee in the city and at the newly-opened Place Holder cafe in Fitzroy, with Tong and Jean looking to expand supply operations in the near future. I've been popping in to Traveller each morning this week to try one: so far my favourite is the lemon and lemongrass ginger brûlée (a terrific Asian variant on Bourke Street Bakery's most famous pastry). You can follow NORA on Twitter or Instagram.

Pumpkin egg custard tart


Cara @ Gourmet Chick said...

Funny I had these tarts at the wedding I went to in Brisbane recently - I wonder if they are by the same team or just the same concept?

Paul said...

Just one look at these things and they went straight onto the must try list.

Elaine said...

Interesting. I'd definitely try it. Does it impart a smokey flavour to the tart?