Dessert roast

A cafe gets pastry chef Prateek Bakhtiani on board to celebrate the union of coffee and dessert

In a recent interview, city-based pastry chef, Prateek Bakhtiani, had admitted about the challenge of incorporating coffee in desserts. Now, he plans to address it in his newest culinary collaboration, Tartes Noveau, with Blue Tokai, a roastery and cafe. For it, Bakhtiani is creating special tarts using three different roasts of coffee — light, medium and dark. "I've taken flavour notes from the three coffees and paired them with elements of differing acidity and textures to create corresponding tarts," he says.

The sweet treats include a lemon x Nachammai estate light roast coffee — which contains a crunchy base interspersed with candied lemon peel, and lemon curd and chocolate mousse infused with Nachammai coffee. The pistachio x Kalledeverapura estate medium roast is a sweet ganache leading into a sticky and salty pistachio butter with a crunchy dark chocolate and coffee base. And the raspberry-hazelnut x monsoon Malabar dark roast coffee (in pic) is a sweet biscuit base under a monsoon panna cotta creme with coffee nib nougatine, hazelnut praline mousse and raspberry pate de fruit.

From: August 16 to 29, 1 pm to 12 am
At: Blue Tokai (Bandra, Mahalaxmi and Versova outlets)
Cost: Rs 280

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