Lemon meringue tart from Roost

Lemon meringue tart from Roost

I’m reviving this experiment, maybe just this once, maybe for other things like this: a platonic pastry. Lemon meringue pie isn’t in my top ten generally, but Roost‘s version is so incredibly good that I’m always delighted by it and look forward to getting it again. This must be the third one I’ve had (once every six months or so is plenty) and they are consistently excellent.

The three components are in perfect balance: light, crispy shell that snaps under the fork; very tart, smooth custard; sweet marshmallow meringue that is both creamy and fluffy. Best of all, the meringue is always properly toasted on top – it may even look burned but it tastes perfect. It is very messy to eat as the meringue innards and custard are both almost liquid, but 100% worth it. And it’s big enough to be entirely satisfying and give a feeling of abundance, but not as ginormous as some of their other baked goods.

  • Compared to platonic version: 5/5!
  • Originality: 3/5
  • Value for money: 4/5 ($6.95 before tax and tip)
  • Effort factor (1 = could make in my sleep; 5 = no way would I ever make this for myself): 4.5/5
  • 13 1/2 minutes to eat, 22 to write (of which 7 was figuring out how to do images in Gutenberg)

Coconut cake pastry from Roost

My goodness, what a ridiculous and ridiculously-delicious little Smurf house (actually proportioned more like a Moomin house – the image is forshortened)! The Roost is a cooperative so I’m extra-happy to support them now they’ve re-opened. I’ve been on the search for ideal cake for a few years—Iconica holds the current title—and had tried Roost’s coconut cake near the beginning of my quest, when it was a classic slice form factor, yummy but a little too sweet and with way too much frosting. This small tower gets the proportions much much better. There’s sour cream in the frosting, which balances the sugar, keeps the texture smooth, not grainy,  and allows enough stickiness to prevent the toasted coconut from falling off without adhering to the fork too much. The cake itself is fine – decently moist, unassertive crumb, a little bland but a good carrier. The marshmallow top adds fluff and a just-right bitterness from the browning. The whole thing held together surprisingly well – I ate half and have another half to enjoy!

  • Compared to platonic coconut cake: 4.5/5
  • Originality: 3/5
  • Value for money: 4/5 ($5.50 before tax for 2 big servings)
  • Effort factor (1 = could make in my sleep; 5 = no way would I ever make this for myself): 4.5/5
  • 12 minutes to eat, 22 to write (lots of links)