With only a minute to spare, we burst through the doors of the seventeenth century formal rooms into the wedding of an old friend. Maya, freshly pressed in her brand new dress still smelled faintly of sick. She had parted company with her breakfast just as we entered Richmond park (its roads lined with wooden spikes –possibly for the heads of drivers who tried to stop ANYWHERE– and no laybys) in a queue of cars and what appeared to be a lost peloton from the Tour de France. Finding a children's clothes shop with ten minutes to go before the ceremony was like Challenge Anneka. (An eighties tv show, for those of you who didn't have my childhood).I was returning to an almost normal heart rate. The petrol situation in the car would have to be dealt with later. The light had come on just as we left the house. Every mile to the venue was like driving with the sword of Damocles swinging above us; but we were there at least.The last wedding we went to, two or three years ago involved me screeching up to the steps of Brighton town hall kicking Bee and Maya out of the car, wheel-spinning off to find somewhere to park with Noah having a meltdown in the back because he didn't get to go with mummy and was stuck with purple-faced daddy. I hope no-one else I know gets married again. It's too stressful.And this leads me to another marriage which is far easier to prepare, less stressful to get to and, with hope, doesn't involve being sick. Strawberries, white chocolate and basil go so well together, and this flan is so simple to make. It looks far more impressive than the amount of work it takes to make so is perfect for a summer weekend tea-time treat and the children loved it.Ingredients2 eggs55g golden caster sugar55g strong flourSeeds from a vanilla podStrawberries, as many as fit on the base, about a punnet's worth, depending on their sizeA fig or two, quartered1 plum, quarteredWhite chocolate shavings2tbsp pistachios, choppedSome basil leaves to finish1tbsp atomised strawberries (freeze-dried and optional)For the glaze2tbsp raspberry jam1tbsp honey2tsp waterMethodHeat the oven to 190c and butter a 18cm flan tinWhisk the eggs, vanilla and sugar in a bowl over a pan of simmering water until light and airy then remove from the heat and gently fold in the flour.Bake in the oven for about 20 minutes, until golden and springy.Leave to cool on a wire rack.Top with the fruit and nuts, cover with the glaze then add the basil, dried strawberries and chocolate leaves and serve.
fruit tart
Tart Me Up
There is no competition for me when it comes to tarts. If I had to choose one, even over tart au citron, tart tatin, tarte aux poires and chocolate tart, it would be the little glazed strawberry tarts with creme patissiere you get in Parisian bakeries. Unbeatable. However, I'm not in Paris as often as I'd like so they remain an occasional piece of heaven.Most tarts take a little effort though, and that's fine. But not this one. Today's recipe is a really quick shortbread tart with a simple chocolate ganache topped with fruit, herbs, chia seeds, honey and strawberry powder (you can use cocoa if you prefer).The base is the standard shortbread 1:2:3 recipe (sugar, butter, flour) but I've used coconut sugar and coconut flour instead. You can use caster and wheat if you prefer, the recipe is the same. This way gives a lovely coconutiness to the base which goes very well with the chocolate and is also gluten free for those of you who are gluten intolerant.You'll have some shortbread mix left over as well for bonus biscuits which you could use for this recipe or just plain with a cup of Earl Grey tea. Use your favourite soft fruits and plenty of honey. Pretend it's one of your 'five a day'.IngredientsFor the shortbread100g cold butter200g coconut sugar300g coconut flourFor the filling250ml double cream250g dark chocolate (70% cacao), smashed upBlueberries, raspberries, strawberries and kiwiA sprinkle of chia seeds1 tbsp raw honeyA few basil and thyme leaves1tbsp strawberry powderMethodMix together the butter flour and sugar in a bowl by hand until well combined and breadcrumb-like.Press evenly into a fluted 20cm (9") tart tin and bake at 170c for about ten minutes, or until golden brown. Make sure it's evenly cooked.Leave to cool while you make the filling.Bring the cream to just below the boil then pour onto the chocolate and stir well until melted, glossy and smooth. Pour into the tart case then top with the fruit, chia seeds and herbs and leave somewhere cool to set.Drizzle with honey, add the herbs and dust the strawberry powder over to serve.