Dine Out: Mississippi Mud Pie & Confit Leek and Onion Tart at Shadow Baking

The team at Shadow Baking – lead by Messina executive pastry chef Tom Mitchell Florian Fritsch (Messina sous chef) and Remi Talbot (former head chef of Messina Creative) – has created two limited-edition baked goods exclusively for Broadsheet’s Dine Out festival.

There's a Mississippi Mud Pie, a decadent concoction with brownie, chocolate ganache and whipped vanilla chantilly packed into a croissant tart shell. If you're less of a sweet tooth, there's also a confit leek and caramelised onion tart with lemon labneh, pecorino and crushed pistachios.

Both are available at Shadow’s Darlinghurst and at the Messina HQ in Marrickville for $10 a piece.