Somewhere around three years ago I got myself a camera. I had no freaking idea about photography. All I knew was that this small black box that was going to turn up in the post had lots of weird buttons and somehow I had to figure it out and learn how to take decent photos. You see, I’m quite a sentimental gal, the first thing I’d take if my house was on fire would be the box filled with the pictures of all my favourite moments I collected over the years. (By the way, I do keep this box next to the bed in case of the fire!) So now that I lived so far away from my family home I wanted to make sure these precious moments we spent together were nicely captured. That was my mission.
Little did I know at the time that I was just about to start one of the most emotional journeys that was going to change my entire life. Photography has totally shifted the way I see the world. Totally! It makes me jump out of bed in the morning, it excites me, make me curious to learn new things and scares the sh** out of me at the same time. It challenges and pushes me out of my comfort zone, makes me do things I’m so frightened of and turns me into the person I’ve always wanted to become. It gives me freedom and makes me feel alive.
But the best part of this journey, without a doubt, are all the amazing human beings I connected with along the way. People who make this planet such a unique place. Who prove that creativity has no limits. Whose work makes my heart beat faster. Who make me fall in love with the world every single day.
So here is a delicious tart for you guys!For making this journey so special! For inspiring me!For all your support! For being here! Thank youuuuuuuuuuu!
The base of this tart is one of my favourite recipes to make. It’s easy, effortless and can me used in lots of different ways.You can turn it into these cups, use it for a cheesecake base,crumble on the top of the porridge, not to mention it makes amazing cookies that can be then dipped in dark chocolate!
for the base
100g wholegrain flour
100g desiccated coconut
100g unsalted butter, melted
60g coconut sugar or 40g unrefined cane sugar
for the filling
300ml double cream(cold) + 2-4 tablespoons
250g mascarpone cheese
icing sugar/maple syrup or any of your favourite sweetener to taste
fig slices, blueberries, blackberries
Preheat the oven to 180C.
Mix the ingredients for the base and line the bottom of the 35cmx12cm tart tin using your fingertips.
Bake for around 20 minutes. The tart will ‚swell’ a little bit so take it out and press the pastry back to it’s shape with the back of the spoon and put back it the oven for extra 5 minutes.
Take it out the oven and let it cool down.
In the meantime, whip the cream until it’s thick and creamy, add mascarpone cream and icing sugar to taste (you can also leave it unsweetened or add couple of spoonfuls maple syrup or any of your favourite sweetener). Add extra double cream in case it’s to thick and might feel difficult to spread.
Spread the mascarpone mixture over the base and decorate with fruit. Pour over the maple syrup and sprinkle with cinnamon just before serving.