Here’s the translation of the text into English:

Sharing a dessert shop - Sophie’s Crème Brûlée. This branch is located above the Gongguan Water Source Market, primarily focusing on takeout desserts, and there are a few seats available. However, since it's located within a market, the decor and comfort do not match that of a typical café.

• Lemon Tart - The tart shell is solid and relatively thick, about 0.5 cm. It seems that there’s a mix of tart shell with white chocolate in the middle, which adds to the overall cookie feel. The lemon filling is relatively less in proportion. However, the lemon filling is very smooth, with a good balance of sourness and sweetness. Personally, I feel that the amount of lemon meringue on top is a bit too much, making the overall lemon tart taste a bit sweet. It can be said to be a refined lemon tart.

• Mango Tart - 120 - The tart shell is thick and quite crispy; the mango part tends to release more juice, and small pieces don’t have a particularly distinct texture. The cheese layer at the bottom is unexpectedly rich but not too greasy and is quite smooth.

• Matcha Tart - 130 - The top layer is matcha cream, with a noticeable tea flavor that is not too bitter; the middle contains matcha filling with crispy white chocolate bits in the center. The matcha in the middle feels a bit stronger than the cream but is still not bitter. The white chocolate adds a different texture. The overall sweetness is only about three or four points. The tart shell also has thickness and is pleasantly crispy! Overall, this is suitable for matcha lovers, but it’s a type that beginners in matcha can also try!