TART by Ursula

TART by Ursula French Quiches and Tarts made for you by Chef Ursula. Order today, for delivery tomorrow.

A good custard is still trembling when it leaves the oven.That wobble at the centre is the part nobody talks about.Most ...
19/08/2026

A good custard is still trembling when it leaves the oven.

That wobble at the centre is the part nobody talks about.

Most people wait for it to stop. By the time a quiche sits still in the oven, it has already gone too far. Rubbery. Set hard.

The trick is pulling it while the middle still shivers.

Residual heat does the rest. The proteins finish setting in the tin, on the bench, over the next few minutes, well away from the flame.

That is the setting window. A matter of seconds between silky and overdone. Miss it and you can taste the difference in every slice.

I learned to read it through my French training, and I have watched for it in my Rose Bay kitchen since 2013. Every quiche comes out on the shiver.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

Most people taste a quiche and tell me the filling is too rich, too eggy, or too runny. They blame the ingredients.The f...
17/08/2026

Most people taste a quiche and tell me the filling is too rich, too eggy, or too runny. They blame the ingredients.

The first thing I check is the ratio.

The actual weight of eggs to cream in that specific batch. French training teaches you this before it teaches you flavour. The egg-to-cream balance decides how the custard sets, how it feels on the tongue, how rich it reads. More than any single ingredient you could swap in or out.

And the ratio shifts with every batch. Egg size changes it. Cream fat content changes it. The way the oven behaves that day changes it.

So I weigh and adjust before anything goes in the tin. A little more cream for silk. A little more egg for a firmer set. The correction happens before it ever meets the heat.

You can change the cheese, the leek, the herbs, and it matters. The texture you remember comes from the balance beneath it.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

Cut into a real quiche Lorraine and the custard should tremble slightly at the centre, the way a just-set panna cotta do...
14/08/2026

Cut into a real quiche Lorraine and the custard should tremble slightly at the centre, the way a just-set panna cotta does.

An egg pie holds still.

That tremble is the whole difference.

A classic French quiche runs on a precise ratio of cream to eggs, baked only until the egg proteins are just set. I pull it before the centre firms. The residual heat held in the pastry shell finishes the middle after the oven is off.

An egg pie leans on a higher egg ratio and bakes until fully firm. It stays still, and the slice comes out denser.

You can test it yourself the moment you open the box. Give it a gentle shake and watch the centre.

A slight jiggle means the custard set the French way, in my Rose Bay kitchen.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

Merci, Ursula

A quiche arrives at your door and you are not sure the custard is meant to look that soft in the centre.It is. And you w...
12/08/2026

A quiche arrives at your door and you are not sure the custard is meant to look that soft in the centre.

It is. And you were always allowed to ask.

A correctly set custard has a gentle wobble at the middle. Firm at the edge, silky through the centre. That softness is French technique, not an underbake.

The crust travels well. If you want it crisp again, ten minutes in a low oven brings the pastry back.

Reheat the whole quiche in a low oven rather than the microwave. The pastry stays flaky that way.

It is perfectly good served at room temperature too, which makes it easy for a long lunch that stretches on.

And if anything about your order does not look right when it arrives, contact me. I would always rather hear from you.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs for $10. Message me to book yours.

Merci, Ursula

I used to think quiche was just eggs in pastry.Then I watched mine collapse at the table, and realised I understood almo...
10/08/2026

I used to think quiche was just eggs in pastry.

Then I watched mine collapse at the table, and realised I understood almost nothing about what I'd been eating.

Three things a customer figures out the hard way, drawn from what I've learned baking in my Rose Bay kitchen.

The custard ratio is the whole game. Too much egg and the filling tightens into rubber. Too little and it never sets. The silk you want lives inside a narrow window of grams and minutes.

The crust has to be blind-baked. Empty shell, weights inside, twenty minutes in the oven before a drop of custard goes near it. Skip that step and moisture migrates up. The base never crisps.

A quiche built for delivery is not a quiche pulled from a home oven. It has to hold its set through movement and temperature change, pulled one breath before the centre finishes so residual heat carries it the rest of the way.

Swipe through for the details.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

Almond meal, cocoa powder, coconut oil, maple syrup. That's the base. No flour substitute pretending to be flour.For yea...
07/08/2026

Almond meal, cocoa powder, coconut oil, maple syrup. That's the base. No flour substitute pretending to be flour.

For years I watched my partner poke at gluten-free desserts that crumbled or tasted like cardboard. I'd stopped bringing them home. Then I sat down with the spec sheet for the Gluten Free Vegan Chocolate and Berry Tart, and three things stopped me.

The base isn't a workaround. It's a completely different construction. It cuts clean, it holds its edge, and the flavour is deeper than a standard flour crust.

The ganache is Belgian dark at 55%, set with coconut milk instead of cream. That percentage matters. Bitter enough to hold up against the raspberries, glossy without dairy.

And the raspberries go into the ganache, not on top. A full punnet folded through before it sets, so fruit runs through every slice.

Swipe through for the three details I keep coming back to.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

A galette is not a tart that failed to hold its shape. It is a deliberate choice, one my Paris upbringing made instincti...
06/08/2026

A galette is not a tart that failed to hold its shape. It is a deliberate choice, one my Paris upbringing made instinctive.

Sydney stone fruit peaks now, in July. Blood plums heavy in the hand, white peaches with a blush that runs deep to the pit, nectarines that give slightly at the shoulders. Mid-winter is when the flavour concentrates.

A galette is built to hold that fruit without competing with it. Cold French butter folded once into flour, rested, rolled out into a single rough round. The fruit goes in the middle, macerated briefly with a little raw sugar and a scrape of vanilla. The edges fold in over themselves, four or five casual pleats, and that is the whole shape.

The free-form edge is the technique, not a shortcut. A tart tin traps steam and softens the base. A galette lets the pastry breathe from below, which is why the crust stays short and biscuit-crisp even under ripe stone fruit that wants to weep. The fold is doing structural work.

I brush the pastry with egg wash and finish the exposed rim with raw sugar so it takes on a deep amber colour in the oven. The fruit collapses just enough to glaze itself. Nothing else is added.

Stone Fruit Galette, $70. Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs while the fruit is at its peak.

Message me to book yours.

Merci, Ursula

A customer messaged me last winter. Two minutes on high in the microwave, and her leftover slice had turned rubbery and ...
05/08/2026

A customer messaged me last winter. Two minutes on high in the microwave, and her leftover slice had turned rubbery and watery on the plate.

The quiche was fine. The method wasn't.

Custard is egg protein suspended in cream. Microwave radiation heats the water molecules first, so the proteins contract fast and squeeze moisture straight down into the pastry. The silk collapses in ninety seconds. The crust goes soft before the centre is even warm.

A low oven fixes it. 160°C, twelve to fifteen minutes, straight on the rack or on a tray lined with baking paper. The pastry gets dry heat and stays short and crisp. The custard warms slowly enough to hold its set.

Your quiche arrives already baked to the setting window. You're waking it up, not cooking it again.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

Merci, Ursula

A winter lemon in Sydney tastes different, and it changes the tart on your plate.Our lemons reach their highest acidity ...
05/08/2026

A winter lemon in Sydney tastes different, and it changes the tart on your plate.

Our lemons reach their highest acidity and juice yield in July and August. A lemon tart made now has a sharper, cleaner bite than the same recipe made in March. Same method, riper fruit.

That acid works on the custard too. High-acid juice shifts how the egg proteins behave, so the filling sets firmer and slices cleaner in winter. The fruit does more of the structural work.

August is also the one window when Sydney passionfruit and peak citrus overlap.

A Passionfruit Lemon Tart made right now carries a flavour you can only get this month. Two fruits at their seasonal best, in the same filling.

The calendar really is part of the recipe. Some combinations only come around for a few weeks a year.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Passionfruit Lemon Tart, $62. Order directly online, or message me to book yours.

Merci, Ursula 🍋

A Lemon Meringue Tart ordered in July is a different tart from the one ordered in January.The recipe is fixed. The fruit...
03/08/2026

A Lemon Meringue Tart ordered in July is a different tart from the one ordered in January.

The recipe is fixed. The fruit isn't.

Sydney's Meyer lemons peak right now, through July and into August. Thin-skinned, heavy in the hand, and carrying a floral note that summer fruit simply doesn't hold. The juice runs sharper and cleaner, which means the curd I cook this week needs less added acid to find its balance.

Passionfruit ripens in the same window. Skins wrinkled deep, pulp almost jammy, fragrance loud enough to fill my Rose Bay kitchen the second a fruit is halved.

That overlap is why the Passionfruit Lemon Tart is on the menu as a new arrival now, and not in December. Off-season, the same recipe still works. Mid-winter, it sings.

Order a citrus tart in July and you're ordering the version the fruit was born to make.

Made to order in my Rose Bay kitchen, delivered across Sydney's Eastern suburbs. Message me to book yours.

Merci, Ursula

Address

57 Carlisle Street
Rose Bay, NSW
2029

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 12pm

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+61411148899

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