Anthony and I are engaged. I get involved with making the dessert table and decorations for our engagement party.
Seeking inspiration from a tart I had at Black Star Pastry. Buttery and crumbly pastry shell is filled with a luscious vanilla bean and cinnamon poached pear puree and topped with a simple but morish crumble mixture.
The second lot of desserts I baked up for Dario’s food photography session. Chocolate and hazelnuts are a match made in foodie heaven. This tart was discovered on my recent trip to San Francisco where I discovered the wonderful joys of Tartine Bakery.
I take on making three types of pastries with the assistance of Ngaire
If you want to have a go at making tarts but can not be bothered to chill the dough then roll it and shape it into the tin and then chill it again, then this is the recipe for you! You can use just about any fruit for this tart; try it with canned peaches or plums.
