When two of the country’s top pastry chefs team up for an epic dessert challenge, you just know it’s going to be good. Celebrity chef Anna Polyviou and master tart maker Gareth Whitton of Tarts Anon have paired up for a delicious purpose – to turn Polyviou’s cult-favourite cookie dough into two incredible new tarts. 

You’ll be able to try the results this Saturday, February 17 at Tarts Anon in Cremorne. Choose from two creations, the Choc Brownie, made from milk chocolate custard and salted caramel in a brownie cookie base, and the Raspberry Donut, filled with white chocolate custard and raspberry gel in a doughnut cookie base. 

To kick off the collab, Polyviou will be on-site handing out 100 free tubs of cookie dough to the first 100 customers through the door.

Related story: Anna Polyviou launches new jam doughnut cookie dough

Gareth Whitton, who recently won Dessert Masters, is known for his innovative approach to tart making, blending traditional techniques with contemporary flavours to craft truly exceptional treats. Polyviou, the punk-rock pastry chef needs no introduction, with her kickstart on MasterChef launching an illustrious career in bold dessert creations and whimsical style.

This partnership showcases their shared passion for innovation in desserts, a story that started long before the pair battled it out on Dessert Masters. Polyviou and Whitton’s journey started with the highest endorsement one chef can give another – mutual fanship.

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“Gareth’s tarts are very, very delicious,” Polyviou beamed in a recent chat with delicious.

“The parmesan cheese tart is my favourite and when I lived in Melbourne I would go to Tarts Anon and eat it over and over again. Then we did Dessert Masters together and became really good friends. I told him he needs to use my cookie dough in a tart!” And so the ball got rolling.

“I really believe that we [chefs] just learn from each other. And there’s definitely inspiration and excitement behind that as well. The fact that I get to stick my head into Gareth’s kitchen and taste test and experiment is incredible. 

“For the project I didn’t dictate to him what he should do, it was really important for me to allow him to be creative. But I said ‘Okay, this is what I love. What do you think?’ And he said, ‘Leave it with me. I’m going to do something great.’ And off he went.”

Don’t miss out on something great, happening at Tarts Anon, (Cremorne) this Saturday, February 17 from 9am. Tarts are priced at $11 each.

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