Mini Fruit Tarts
Sweet pastry shells filled with vanilla crème pâtissière and crowned with glazed fresh fruit.


From hand-piped patisserie to umm ali and kunafa trios — the final note that lingers long after guests leave.

Egyptian bread pudding crowned with crispy kunafa, nuts and raisins — served warm.
Add anything that inspires you to My Event — it appears in the tray at bottom left.
Sweet pastry shells filled with vanilla crème pâtissière and crowned with glazed fresh fruit.
Silky vanilla custard with a torched caramel crust, in elegant glass cups.
Egyptian bread pudding crowned with crispy kunafa, nuts and raisins — served warm.
Individual portions of mascarpone and coffee-soaked sponge, dusted with cocoa.
New-York baked cheesecake on biscuit base, topped with macerated mixed berries.
Layers of vanilla sponge, passion fruit curd, chantilly cream and fresh tropical fruits.
Three-layer Belgian chocolate sponge with rich ganache and chocolate shavings.
Light sponge layered with fresh mango cream and finished with mango glaze.
Creamy pistachio mahalabia with rosewater, topped with crushed Aleppo pistachios.
Almond meringue shells in pistachio, raspberry, rose, salted caramel and chocolate.
Choux pastry filled with vanilla cream and finished with dark chocolate fondant.
Bite-sized cheesecakes in vanilla, strawberry and lotus biscoff variants.
Three styles: classic cheese, Nutella-stuffed and pistachio cream — served warm with syrup.
Ramadan-signature stuffed pancakes — half folded around sweet akkawi cheese, half around walnuts and cinnamon, drizzled with rosewater syrup.
Build your menu in My Event, or start from a curated collection. We respond within 24 hours, in complete discretion.
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