Chocolate mendiant tart

SINGAPORE - Its middle name - from the term mendiants - refers to a traditional French confection, often a chocolate disk studded with nuts and dried fruits representing the four medicant orders of the Dominicans, Augustinians, Franciscans and Carmelites.

"I took this and gave it a modern interpretation, turning it into a delicious tart that pairs beautifully with coffee," said its 33-year-old creator and star baker Gontran Cherrier, whose minted boulangerie in Tiong Bahru is the current talk of the town.

The addition of a sweet tart base, he explained, also gives the dish more texture.

The fourth-generation French baker - feted for his knack for incorporating new ideas and flavours while staying true (like most French chefs do) to the traditional methods of French baking - added that the crust needs to be "crunchy and light", in essence not too firm or too brittle.

Thankfully, this is also a chilled tart. And if so desired, a glass of cold drip coffee in place of a well-pulled Gibraltar or latte to pair with should prove this serving a teatime treat to savour over and over again, despite the scorching days ahead.

Tiong Bahru Bakery by Gontran Cherrier is located at 56 Eng Hoon Street #01-70 (Tel: 6220 3430).