Homemade tart shell filled with frangipane a.k.a. sweet and nutty almond paste, with a slightly woody floral scent thanks to the infusion of thyme! I liked how the frangipane was thick and creamy while retaining some grainy texture from the almond meal. Evenly dotted with juicy whole blueberries too. 🫐🌿 The baker went to Paris, France for vegan baking lessons (such dedication!!!) and is constantly exploring and improving, so you can be sure you get the BERRY BEST. 👩🏻🍳🙌🏻 ($8 / slice during pop-up at #FlavoursOfTomorrowFestival organised by CapitaLand's Singapore Science Park, Innovate 360, and NUS Enterprise 🎪) #sgvegan #womenowned #sgbakes #sgdessert #tart #veganbakery
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