It was my mum’s birthday last week, we had a lovely sunday lunch together. The star dish was a sinful chocolate tart. I used this recipe for the shortcrust pastry. For the filling I whipped a bowl of cream, added three blocks of melted lindt chocolate and spooned it all into the tart case. I added chopped fresh strawberries to the top and dusted with icing sugar. It was insanely good! Celebrating her birthday again made me think back to these amazing flowers I bought her last year. They were so vivid in colour, a stunning mixture of orange and pinks.
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Hi Sim, that tart sounds AMAZING. A question- did you have to bake the tart after adding he filling or was it a fridge job.
Renee
Hi Renee, no I served it right away after I filled it with the choccie cream mix, it was just by accident I made it, that’s what I had in the kitchen at the time, it was so yummy and quick to do (aside from making the pastry which is a little effort, but so worth it).