A bakery by the name of Autolyse opened in Central Park recently. Apparently, nothing on their menu is over $15. That’s not something I can attest to, though, because I was lured into the store by their dessert window. New dessert options around Chippendale are always welcome — there’s only so many times you can eat gelato or waffles before you want something different. It was one of those ridiculous days where you leave the house in beautiful warm weather, only for it to change to windy and cold by lunchtime. So we were grateful for dessert options other than gelato.
I had the key lime meringue. The thickness of the tart base was just the right thickness — it was thick enough to give the tart structure but thin enough that I wasn’t noticing it in every bite. The lime curd itself was zesty and sharp and a tinged just that little bit of green so that it not only tastes like lime, but it looks like lime. And the meringue was fluffy and blow-torched to perfection. By itself the meringue was very sweet, and the lime curd was very sour, but together, they balanced each other out beautifully.
N had the spiced pear tart. We both like pear flavoured foods, so it was only natural that she’d go for the pear tart. I had only a taste of the tart given my unfortunate allergy to Packham pears. To me, it tasted something like the mince pies you get at Christmas — the brown is definitely not chocolate. I don’t like mince pies, but if you do, then you’d enjoy this tart.
On another visit, I tried the chocolate tart with it’s perfectly gooey centre, with a dusty of salt crystals to break through the sweetness of the chocolate.
And finally, the lemon curd pie with the zesty and sharp lemon notes that made the key lime meringue such a hit.
Autolyse is located at Central Park, Lower Ground RB10, 28 Broadway Street, Chippendale, NSW 2008.