[Verdict: Terryfic 👍🏻] My obsession with yam is probably well documented. Naturally the Orh Blanc Tart ($8) from @patisserie.cle has piqued my curiosity for a very long time. It’s a cross breed between the traditional orh nee (yam paste) and French Mont Blanc.

Instead of chestnut paste, yam paste takes centerstage in this creation. Beneath the yam paste lies a light coconut cream, vanilla chantilly and candied gingko nuts.

All of these are encased in a buttery, crisp sable tart shell. It’s recommended to eat this on the day of purchase to fully enjoy the tart. Keep it for the next day and it becomes a little soft and dry.

What I enjoy about this is how smooth and fragrant the yam paste is. And being a recreation of the Teochew classic, there is neither that layer of oil that can be off putting to some nor the copious amount of sugar.

The absence of that off-putting bitter taste in the candied gingko is another plus point.

The end result is a tart that’s enjoyable and not cloying. A perfectly curated dessert for any occasion. It’s well-executed and I’m sure it’ll impress traditionalists too.