Boutique bakes. Rooted in Scotland.
Small batch. Limited release.
4 deep filled handcrafted tarts. Small batch. Posted UK-wide.
Freshly baked & posted via Royal Mail tracked 48.
Limited weekly drop
20 Boxes. That's it.
When they're gone, they're gone.
£22 Box of 4.
Flavours change with the seasons. No lazy repeats.
The Tart Bit
WARNING: May cause moaning.
Each one starts with a brown butter cookie shell; thick, deep, slightly feral around the edges. Filled properly, not skimpy, not polite. Sealed with a snap of proper chocolate. Balanced so it hits every time, not sweet for the sake of it.
These aren't dainty. They're built to shut you up mid-sentence. Scottish.
Orders close Tuesday, 8pm.
Baked Wednesday. Posted Thursday.
Lands of your doorstep Fri/Sat.
Made Properly
Real butter. Always.
Free-range eggs. No debate.
Fair trade sugar. Because we're not fuds.
Willie's Cacao bean to bar chocolate. Because it's the best.
No palm-oil. No shortcuts. No crud. Orangutans unharmed.
Compostable wrap & unbleached packaging. Again, we're not fuds.
The Tarts
Our products this week
Pecan caramel & Dark
Brown butter tart shell
Hand-roasted pecans
Thick caramel centre
72% dark chocolate & pecan finish
Pistachio & White
Brown butter tart shell
Pistachio cream centre
Willie's white chocolate lid
Roasted pistachios & Raspberry finish
Salted caramel & Dark
Brown butter shell
Rich salted caramel centre
Dark chocolate lid
Gold leaf and smoked salt finish
Hazelnut Gianduja & Milk
Brown butter shell Hazelnut milk chocolate centre
Milk chocolate lid
Hand-roasted hazelnut & strawberry finish
Sarah's tablet
Made with real butter, full cream milk & patience
This is Scottish tablet as it should be.
Made the old way in honour of Granny Sarah, my mum, Mary, and the line of women before them who fed families, measured by eye, stirred by instinct and passed on their knowledge.
£5.50 for 200g plus postage.
Not fudge.
Proper tablet.
Enjoyed with tea. Ask about wedding favours.
About Tartan Tarts
Heritage, but not stuck in the past.
We bake the way we were taught - properly. Butter, time, and a refusal to cut corners. This is how it is done in Scottish culture.
But we're not here for blind nostalgia either. What we make reflects what matters.
No palm oil. Ever.
Fairtrade where we can get it.
Compostable packaging - because there's no point in making something beautiful that leaves a mess.
Every tart is small batch, made fresh, and done with intent. No fillers, no shortcuts.
Baking with standards, the Scottish way.
The old ways still feed us.
Made slowly. Made properly.
Small batches mean we keep control of flavour, of texture, of timing.
When the oven is on the heat is steady, the work is quiet. Everything is done with intention.
And as always in Scotland, the kettle's ready and the welcome is open.