Forget chocolate cake and tiramisu for a second. If you’ve walked into a café in Melbourne, Sydney, or even a suburban bakery in Brisbane lately, you’ve probably seen it: a small, golden-brown pastry with a crackly sugar top, oozing custard in the center. It’s not new. But right now, it’s everywhere. And it’s not alone.
The custard tart is back - and it’s bigger than ever
The custard tart - yes, that simple, elegant dessert from Portugal - is having a full-blown moment. Not the old-school version you’d find in a church bake sale. This one’s upgraded. Bakers are using high-fat, artisanal cream, infusing the custard with vanilla bean scrapings, and dusting the top with raw sugar that caramelizes into a glassy, snap-crack shell. Some are even adding a pinch of sea salt or a drop of orange blossom water.
Why now? It’s the perfect balance of nostalgia and novelty. People crave comfort, but they also want something that feels special. A custard tart delivers both. It’s easy to eat with your hands, looks Instagram-worthy without trying, and tastes like a warm hug. Cafés in Melbourne are selling 200+ a week. Supermarkets like Coles and Woolworths now stock pre-made versions in the chilled section - and they’re selling out by noon.
Matcha swirl cheesecake: the quiet disruptor
If you thought cheesecake was done, think again. The new twist? Matcha. Not just a sprinkle on top - a swirling, earthy-green ribbon of matcha-infused cream cheese folded into a classic New York-style base. The result? A dessert that’s creamy, slightly bitter, and deeply calming. It’s not sweet in the way a chocolate brownie is. It’s complex. And it’s becoming the default birthday cake for Gen Z and millennials who want dessert that doesn’t feel like a sugar bomb.
Why matcha? It’s not just about flavor. People are drawn to the idea of wellness in dessert. Matcha has antioxidants, and it’s tied to mindfulness. Bakers are pairing it with almond flour crusts, coconut cream toppings, and a drizzle of honey instead of syrup. You’ll find it in vegan versions too - made with cashew cream and agar-agar. It’s the dessert equivalent of a quiet spa day.
Black sesame mochi donuts: chewy, nutty, addictive
Remember when mochi donuts were just a fad? They’re not a fad anymore. They’re a staple. And the newest flavor taking over? Black sesame. It’s earthy, toasty, and slightly nutty - like roasted almonds mixed with dark chocolate. The dough is chewy, light, and springy. The glaze? Often a mix of black sesame paste and powdered sugar, sometimes with a hint of yuzu for brightness.
These aren’t your big, greasy donuts from the 90s. They’re small, bite-sized, and often served in sets of three or four. They’re perfect for sharing - or not. You’ll see them stacked in glass jars at specialty bakeries in Carlton and Surry Hills. Some places even serve them warm, with a scoop of vanilla bean ice cream melting on the side. The texture alone is enough to make you pause. And then you take another bite.
Chocolate-dipped salted caramel tartlets
Here’s a dessert that’s been quietly dominating dessert menus since late 2025: mini tartlets with a buttery shortbread crust, a thick layer of salted caramel, and a glossy dark chocolate shell on top. The salt isn’t just a sprinkle - it’s flaky Maldon or Australian sea salt, scattered right before the chocolate sets. The caramel is slow-cooked for hours, not boiled in a microwave. The chocolate? At least 70% cacao, tempered by hand.
What makes this trend stick? It’s the contrast. Sweet, salty, crunchy, smooth. It’s the kind of dessert that makes you close your eyes after the first bite. You don’t need a fork. You pick it up. The chocolate cracks. The caramel pulls. The crust crumbles. It’s sensory. And it’s not hard to make at home - if you’ve got a silicone mold and patience.
Layered yogurt parfaits with roasted fruit and granola
Let’s not forget the health-conscious crowd. The trend here isn’t about cutting sugar - it’s about making dessert feel intentional. Layered yogurt parfaits are the new tiramisu. Thick, strained Greek yogurt (or plant-based alternatives like oat or coconut yogurt) is layered with roasted stone fruits - think peaches, plums, or figs - tossed in a touch of honey and cinnamon, then topped with house-made granola that’s toasted with coconut oil and sea salt.
These aren’t just breakfasts anymore. They’re dessert. People are ordering them after dinner. They’re served in mason jars at dinner parties. The granola is crunchy but not hard. The fruit is warm, not cold. The yogurt is tangy enough to balance the sweetness. It’s dessert that doesn’t make you feel guilty - because it’s made with real ingredients, not artificial flavors.
Why these desserts are trending now
There’s a pattern here. None of these desserts are overly complicated. But they all have one thing in common: they’re made with intention. People are tired of sugary overload. They want flavor depth. Texture contrast. Natural ingredients. And they want to feel like they’re eating something thoughtful, not just something sweet.
Also, social media plays a role. These desserts are photogenic. The crackle of the custard top. The swirl of matcha. The black sesame dust on a donut. They’re designed to be seen - and shared. But unlike viral desserts from 2020 (looking at you, Dalgona coffee), these aren’t gimmicks. They’re rooted in tradition, upgraded with care.
What’s not trending (and why)
Don’t expect to see red velvet cakes making a comeback. Or rainbow cupcakes. Or fondant-covered birthday cakes with edible glitter. Those are fading fast. Why? They feel impersonal. They’re mass-produced. They don’t tell a story.
People now want desserts that feel handmade. That have a maker’s name on them. That come from a small bakery with a story. Even if you buy it from a supermarket, you’re drawn to the ones that look like they were made by someone who cares.
How to try these desserts at home
- For custard tarts: Use a 1:1 ratio of egg to cream, bake in a water bath, and sprinkle raw sugar on top right before the last 5 minutes.
- For matcha cheesecake: Blend 1 tbsp culinary-grade matcha into the cream cheese mixture. Use an almond flour crust for a gluten-free option.
- For black sesame mochi donuts: Mix glutinous rice flour with a little milk and sugar, steam, then roll in black sesame powder. Fry gently in coconut oil.
- For salted caramel tartlets: Make caramel slowly - no stirring once it boils. Pour into mini tart shells and chill before adding chocolate.
- For yogurt parfaits: Roast fruit at 180°C for 25 minutes with a splash of honey and cinnamon. Layer with thick yogurt and crunchy granola.
You don’t need fancy tools. Just time, patience, and a willingness to taste as you go.
What’s next?
Look out for yuzu-infused desserts in early 2026. Also, fermented desserts - like kefir-based panna cotta or koji-caramelized fruit. The line between dessert and wellness is blurring. But the goal stays the same: something delicious that makes you feel good - not just full.
What’s the most popular dessert in Australia right now?
The custard tart is currently the most popular dessert across Australia, especially in Melbourne, Sydney, and Brisbane. It’s appearing in cafés, bakeries, and even supermarket chilled sections. Its simple elegance and satisfying texture make it a favorite across all age groups.
Are these trending desserts easy to make at home?
Yes, most of them are. You don’t need professional equipment. Custard tarts need just eggs, cream, sugar, and a baking dish. Matcha cheesecake requires a springform pan. Black sesame donuts need a steamer or pot. The key is patience - slow cooking, careful tempering, and tasting as you go make all the difference.
Why are people choosing matcha desserts over chocolate?
Matcha offers a different kind of satisfaction. It’s not just sweet - it’s earthy, slightly bitter, and calming. People are drawn to its natural green color and the idea of wellness in dessert. It’s also less overwhelming than chocolate, making it a better fit for smaller portions and afternoon treats.
Is black sesame dessert healthy?
Black sesame seeds are rich in calcium, iron, and healthy fats. When used in moderation - like in mochi donuts or ice cream - they add nutrition without sugar overload. But the desserts themselves aren’t “healthy” in the strict sense. They’re better than candy, but still desserts. Enjoy them as treats, not meals.
Where can I buy these trending desserts in Australia?
Look for them at independent bakeries in inner-city suburbs like Carlton, Newtown, or Fortitude Valley. Major chains like Patisserie Gwendoline, The Cake Collective, and local farmers’ markets often carry them. Supermarkets now stock pre-made versions - check the premium chilled section near artisan cheeses and pastries.