Dine Out: Baked Vanilla-Custard Tart Special

Gareth Whitton can do it all, but he excels in the classics. The Dessert Masters winner and former Dinner by Heston pastry chef is the culinary brain behind Tarts Anon, a bakery that’s almost single-handedly responsible for bringing the tart back into the baked goods conversation after years of croissant dominance in Melbourne. 

For Broadsheet’s winter food festival Dine Out, Whitton is making individually portioned baked vanilla-custard tarts topped with freshly grated nutmeg and served with a lightly-whipped crème fraîche. Available at both Tarts Anon locations in Richmond and Collingwood for $12 a slice.