These mini tarts are perfect if you’re having a dinner party and want to serve a selection of mini desserts. The flavours are intense, yet the package small so one feels indulgent but not greedy. Serve at room temperature if you’re short on time or want a filling you can dip your finger in. Or chill for at least an hour to set the filling if you want something a little more classy… Click here for the recipe
Monthly Archives: August 2013
If you like decadence, then you’ll love this tart. It’s quite simple in its nature and not overly done, but something about the rich chocolate frangipane combined with delicate flavour and texture of the pear, encased in the crisp shortcrust pastry is simply sublime. When I first made this tart we ended up taking it with us to a restaurant (BYO dessert, anyone?), leading the owner to suppose it was someone’s birthday. We didn’t correct him for fear that he’d relinquish our dessert and force us to order something from his menu, when in reality his generosity extended to offering us a jug of cream to serve with it! If you make this tart, let me know what you end up getting away with!