• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Annie’s Choco­late Tart

  (serves 8)

  12-inch short­crust or sweet pas­try tart shell
  11 ounces dou­ble cream
  2 tbsps caster sugar (plain gran­u­lated sugar in the US)
  pinch salt
  4 ounces soft­ened but­ter
  1 lb best cook­ing chocolate

  Spread grease­proof paper over the tart shell, cover it with beans or pas­try beads and bake at 180C/350F for about 20 min­utes or until thor­oughly baked. Remove the beans and paper and cool completely.

  Bring to a boil the cream, sugar and salt, then add the but­ter and choco­late and stir until they are melted. Annie says if the mix­ture sep­a­rates at all, you can add a tiny bit of cold milk and whisk thoroughly.

  Once the mix­ture has cooled slightly, pour into tart shell and cool at room tem­per­a­ture for at least 2 hours. Dust with icing sugar or cocoa or both, if you want it to look posh. Serve with dou­ble cream and strawberries.

  read the rest of this recipe

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