In a recent interview, city-based pastry chef, Prateek Bakhtiani, had admitted about the challenge of incorporating coffee in desserts. Now, he plans to address it in his newest culinary collaboration, Tartes Noveau, with Blue Tokai, a roastery and cafe. For it, Bakhtiani is creating special tarts using three different roasts of coffee — light, medium and dark. "I've taken flavour notes from the three coffees and paired them with elements of differing acidity and textures to create corresponding tarts," he says.