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  • "Meh. I've experienced better." is exactly how I would describe this cheese tart. I don't see or taste the hype about this. (As a preface, I had Cheese Garden's (Yonge & Sheppard) cheese tart a couple months back and it made me craving for more.) Pablo was underwhelming as the cheese tart had no cheese flavour to it and the texture was too light like mousse. The decor, uniforms and layout of the cafe was really cute. I like the idea of an open kitchen where you see them make the tarts and i understand they want to maintain the same standards across locations, but it seemed too much like a science when everything was measured out using a scale - from the tart shell dough, water to apricot jelly ratio, amount of cheese batter per tart, to the amount of apricot jelly on top of each tart. As a baker, I feel like some of that process could be done "to the eye" making it seem more fun and less like a science or factory/mass produced.
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