Raspberry Pistachio Tart (Whole)
Servings are based on 2”x2” or 1”x2” slices. For larger portions, consider a bigger cake. Download our cake cutting guide here.
Spend quality time with your precious one with Raspberry Pistachio Tart. A delightful crusted vanilla tart filled with Pistachio Praline Cremuex and topped with Raspberry compote. Finished with Pistachio Chantilly. This fruity and rich Pistachio combination is bound to delight you and your loved ones.
- We recommend cutting whole tarts with a metal knife.
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Servings are based on 2”x2” or 1”x2” slices. For larger portions, consider a bigger cake. Download our cake cutting guide here.
Servings are based on 2”x2” or 1”x2” slices. For larger portions, consider a bigger cake. Download our cake cutting guide here.
For order of 20 or more boxes or smaller tins for corporate, please email us at hello@fieldnotes.com.sg for bulk discount.
- Classic Cakes: To be consumed by the next day. Refrigerate in chiller till just before serving, within 1 hour from collection. If consuming immediately, leave in room temperature for 30 mins (or 1.5-2h for two tier classics) to allow cake to defrost till soft to cut.
- Celebration Cakes: Buttercream is used on exterior instead of fresh cream. Thaw in an air con room for 1-2 hours or until cream is soft to touch before consuming. If your cake contains fondant, we will pack them separately.
- Tarts: Best eaten cold on the same day, can be in a cold air con room for 1-2 hours.
- Loaves, Brownies, Tea Cakes: Can be kept up to 2 days in air tight container room temperature. If refrigerated, please heat up in microwave before consuming.
