Anne-Marie Jordan describes it as "the most glorious rhubarb and custard tart that I have ever tasted".
She says Arobake's sweet treat is her "go to" whenever she gets a chance to visit the Capital.
Keen to be able to enjoy it at home, she asked us if we could persuade the Aro Valley bakery to share their recipe.
We contacted them and they were more than happy to oblige.
Makes eight tarts
240g sugar 300g butter 75ml milk 540g flour 7g baking powder 7g salt
150ml milk 25g sugar 25g custard powder 50ml milk 250ml yoghurt 240g rhubarb
Mix the butter and sugar together. Add milk and drys, then set aside before rolling out to 5mm thick.
Boil the 150ml of milk and sugar together. Add the custard powder and the 50ml of milk. Allow to thicken. Then stir in yoghurt. Allow to cool.
Line eight small pie tins with the pastry. Fill with custard (it's easier the colder it is), then top with rhubarb. Bake near the bottom of 190 degC oven for 20 minutes.
Dust with icing sugar. Eat either while warm, or when cooled down.