Our Two Tarts, Built the French Way

A French tart starts with a shortcrust base — pâte sucrée, sweet and a little sandy, baked until it holds its shape on its own — then gets filled and finished depending on what direction it's going. It's a different tradition from the American-style pie: the crust is thinner, sturdier, and meant to be eaten by hand or with a fork without falling apart. We currently keep two on rotation: 1001 Night Tart, built around a spiced, honey-leaning filling, and Choco Banana Tart, which pairs a chocolate filling with banana — a combination that's more common in Hanoi bakeries than in France, but one we liked enough to keep. Both are 100g, an individual portion rather than a slice from a larger tart. Compared to a category like our viennoiserie, where we run more than thirty items, our tart range is deliberately small for now — the shortcrust base takes time to get right for each new filling, and we'd rather add a third or fourth tart only once we're confident in it than expand the range just to have more choices on the shelf. See our tart range or find your nearest La Paris shop.