Double up strawberry apple bars {vegan + no added sugar}

I am rather proud of these bars. They are sweetened entirely by strawberries and apples, but still taste sweet. The fat content comes entirely from coconut and cashew butter, which add flavour as well as texture. All in all, they highlight that whole foods can be sufficient when baking.

I made these last weekend, when the sun was shining and we had an unusually sunny bank holiday Monday. (Unusual because bank holidays in England are characteristically associated with rain.) We did make it down to the coast, to Hastings, where we had a picnic lunch and visited the sea shore. It wasn't so warm that we wanted to swim - and Mini Bite proved scared of the sea anyway! - but we enjoyed our outing. These bars accompanied the picnic.

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Strawberry and apple cake (with coconut sugar)

After a few disappointing forays into berries and stone fruit over winter, I am delighted to be enjoying fresh, sweet strawberries and apricots this week. They are both delicious plain but with rather a lot of strawberries at my disposal (I was a little excited at the point of purchase) I decided to turn some into a cake.

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Vegan strawberry wafer rocky road

From a whole foods dessert we are veering to a decidedly non-whole foods treat! This rocky road makes use of chocolate, vegan marshmallows, pink wafers, strawberries and apple to give a fruity animal-free (and nut-free) twist on traditional rocky road.

I got the idea for this recipe from the May edition of Vegan Life magazine. The magazine featured a recipe for strawberry rocky road made with strawberries, apple, almonds and dried cherries, as well as chocolate, golden syrup and vegan margarine. I thought it sounded delicious and tucked the idea away to ferment. A few weeks later, this slice is the result.

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Apple and strawberry crumble

I know I've mentioned (on quite a few occasions!) my love of summer fruit. Generally speaking, I can't bring myself to 'waste' berries in baked goods, even though I do enjoy them that way as well. Sometimes, though, even I misjudge how many berries I can get through - or as recently, find myself with a punnet that isn't very sweet. Usually I would allocate such fruit to smoothies, but this week I decided to make crumble instead. We had a cooler day amid the warmth that London is continuing to produce, and it seemed like the perfect opportunity for baking.

Apple and strawberry crumble

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Sweet potato and strawberry smoothie

I think I have used my NutriBullet daily since its purchase. It has produced a lot of smoothies, a few batches of frozen banana soft serve, and some ground almonds. The small size and easy clean up (aided by being able to drink smoothies from the jars they are blended in!) are fantastic perks, and make it really appealing to use. Plus, we seem to have brought a bit of Western Australian heat to the UK. Smoothies and frozen bananas are just right.

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Vegan strawberry layer cake

My birthday celebrations have been persisting beyond what, strictly speaking, might be appropriate. There have been a few casual catch ups with friends that unexpectedly generated birthday cards and even presents. There was the phlebotomist that noted my birth date as she drew blood. And, last Saturday, there was another family birthday celebration, this time with Mr Bite's family. One of my nieces has a birthday near mine, so we tend to combine celebrations somewhere between our two birthdays.

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Pikelets with all the things (quinoa flakes, hemp seeds, apple and strawberry)

I'm starting to see that blogging for multiple years can, over time, result in the posting of recipes that are similar to recipes one has posted before. In other words, I'm getting repetitive.

On the weekend, we had no-bake banana bread bites that were a twist on my no-bake chocolate brownie bites. Today, we have pikelets that are really very similar to the strawberry, oat and quinoa pikelets that I posted just over a year ago.

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Strawberry coconut almond spread, for autumn

I know that for many of you, grey skies and rain are not that exciting. If I was at the end of winter, they probably wouldn't be that exciting to me either. If Perth was the sort of city to turn off sunshine for the next 6 months and give me only grey skies and rain, I might also be a little apprehensive.

However, for me, in this part of the world, at this time of year - grey skies and rain are delightful. Exhilarating, wonderful, and delightful.

Yesterday I had soup. Last night I slept under a quilt. This morning I ran in long sleeves in the rain. Today I wore a scarf and took an umbrella to work. I wrapped my hands around my cups of tea and soaked up their warmth. I am thinking about porridge.

Hello, autumn.

I am very happy.

If I'm honest, our grey skies and rain have still been accompanied by temperatures around 20'C (68'F), and at least some sunshine each day. Autumn in Perth is pretty mild. If we had weather like this all year round, I might want to live here forever instead of moving to a country that has more grey skies and rain than sun.

Today's post isn't only about weather. I know not all of you share my (extreme) interest in that topic, and those of you at the end of Northern Hemisphere winter might deservedly be annoyed with me for rejoicing in weather that, to you, probably sounds like summer.

No, today's post is also about food. It is about all the things I am suddenly wanting to make now that cooler weather is upon us. I am dreaming of plum muffins. I am thinking about oats. I want to bake with spices. This upcoming Easter weekend should be a lot of fun.

I don't have baking for us today - time is still a teeny bit lacking - but I do have something that you could spread on baking, or hot cross buns, or just plain toast. It is an easy twist on Hannah's chocolate coconut hazelnut butter of 2011, which has the magical quality of also turning into fudge, and which I have made many a time.

This strawberry coconut almond spread is not much like the chocolate hazelnut version, but it has an ingredient list that was inspired by it. It is easy. It turns a punnet of strawberries into something quite different. I think it would be perfect for any season, or any time.

If you're ahead of me and have some plum muffins lying about...it would probably go quite well with them too.

Strawberry coconut almond spread

Easy to make, and easy to use.

Inspired by Hannah's chocolate coconut hazelnut butter at Wayfaring Chocolate. 

Vegan.

Food processor required.

Print recipe

Ingredients

250g punnet of strawberries, washed and stems cut off

90g almond meal (1 cup)

50g desiccated coconut (2/3 cup)

1/4 tsp salt

1 tsp vanilla

1 - 2 tbsp water

Method

Process the strawberries in a food processor until puree-like; about 1 minute. 

Add the almond meal, coconut, salt and vanilla and continue processing until smooth, about 2 minutes. Add the water as needed to reach a spread-like consistency and process for another 1 - 2 minutes.

Store in the fridge (not recommended for freezing).

I like rather than love this recipe, on account of liking strawberries a lot when they're fresh but only a moderate amount when they're turned into desserts or sweet dishes. What I do love, however, is the novelty of this spread and how easy it is to make. You can use it as you would jam, or as you would nut butter, which means it is a very versatile product to have around the place.

If only raspberries were cheaper, I might try a raspberry chocolate hazelnut variety next...

Submitted to Healthy Vegan Friday #36.

What are you spreading on things this week?

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Strawberry oat squares with coconut flour

I think I am gradually getting used to coconut flour. I have learnt not to use it as the sole or main flour when baking. I have definitely learnt that it is a dangerous when combined with purple carrots. And I have learnt that it works rather spectacularly in no-bake chocolate brownies with avocado.

I didn't like these squares as much as I liked the brownie bites, but I did enjoy them nonetheless. They are very low in sugar; free of wheat, dairy and eggs; and incorporate sesame seeds as well as oats and coconut flour. They are crumbly, but in an appropriate way - crumbly on top, but holding together underneath.

I think the only thing I'd change if making them again is the fruit filling. Strawberry was fine, but it lacked punch. I think raspberries would have more zing and lift this slice from enjoyable to wonderful.

For now, here is the strawberry version I made last weekend. I have listed possible variations at the end, and if you are catering to 'regular' tastes I would advise increasing the sweetener. I liked the reduction in sweetness for a change, but the taste was different to commercial oat bars or squares.

Strawberry oat squares with coconut flour

Vegan and wheat free

Makes 16 squares

Print recipe

Ingredients

For the filling

1 punnet (250g) fresh strawberries, washed, stems removed and cut in half

2 tbsp water

2 tbsp coconut flour

1 tsp vanilla

For the base and topping

1/2 cup + 1/2 cup rolled oats, divided

1/4 cup sesame seeds

1/4 cup coconut flour

1 tbsp vanilla

1 tsp baking powder

1/4 - 1/2 tsp cinnamon

1/2 cup unsweetened almond milk (or milk of choice)

1 tbsp + 1 tbsp maple syrup, divided

Method

Preheat your oven to 180'C and line a square baking dish with baking paper.

Place the filling ingredients in a medium saucepan and roughly mash the strawberries. Bring the mixture to the boil. Reduce heat immediately and simmer for approximately 10 minutes, uncovered and stirring regularly, until the mixture thickens. Set the filling aside while you prepare the base and topping.

In a food processor, process half of the oats (1/2 cup) and the sesame seeds until finely processed. Transfer to a large mixing bowl and add the remaining oats, coconut flour, vanilla, baking powder, cinnamon, milk and 1 tbsp maple syrup. Mix well.

Transfer approximately two-thirds of the oat mixture into the bottom of your lined baking dish. Press down firmly.

Pour the filling over the base and smooth out evenly. Cover with the remaining oat mixture, and then drizzle the remaining 1 tbsp maple syrup across the top.

Bake for 25 minutes or until golden. Allow to cool before cutting into squares. 

First oat layer

Strawberry filling

Oat topping, drizzled with maple syrup

Baked

And sliced

I enjoyed these more when eaten from the refrigerator, but am aware that might be a climate-specific preference. They certainly paired well with a cup of tea, and made for an enjoyable mid-afternoon snack most days this week.

As for possible variations? As noted, I would probably use raspberries (defrosted from frozen) instead of strawberries next time. If you want a sweeter product, I would recommend adding 1 - 2 tbsp maple syrup or brown sugar to the filling, and using 2 - 4 tbsp syrup or sugar in the oat mixture. If you don't have or don't like coconut flour, you can of course use regular flour instead.

Submitted to Healthy Vegan Friday 26, co-hosted by Gabby and Carrie.

Have you had any recent experiments with coconut flour (or other non-wheat flours)? I have no problem with wheat / gluten so my experimenting is more for the fun of it than anything else.

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Thanks giving and a kale salad with strawberries and chickpeas

We don't celebrate Thanksgiving in Australia, but my perusal of American blogs has ensured that I know it is happening. I can't say I pine for it to be introduced here (it falls so close to Christmas!) but I do very much like the concept of pausing to give thanks for people and things, both big and small.

You see, there isn't a day that passes at the moment where I don't feel thankful for my life. This doesn't mean that I am always happy, or that my life is perfect. I have my share of bad days. However, even on those days, I am grateful for what I have.

Kale salad with strawberries and chickpeas

Watching Mr Bite sleep in the morning, coming home to a note from him, reading a text or email with his characteristic humour, or just watching TV together in the evening - I am hugely thankful for the turn my life has taken and for finding the person who makes me feel complete.

Shutting the door to my Workplace #1 office and immersing myself in work with a cup of coffee, room to myself, tree-lined views out my window - I am thankful for a work environment that lets me do what I want to do, in a space that is set up to facilitate that.

(Workplace #2 doesn't give me my own office, but I still have a window, so I can be thankful for that too.)

Having tea with my parents, and siblings when they deign to join us, catching up on the week and talking about the past, present and future - I am thankful for family who are a 15 minute drive from me and who I enjoy talking to and spending time with.

Chatting to work colleagues or catching up with friends for a coffee - I am thankful to have people who 'get' me and share my interests, and who I can talk to easily even if there have been months between our conversations.

Reading a good book, drinking tea and coffee, enjoying chocolate or a new supermarket discovery - I am thankful for the small things that give me such pleasure.

A long run, a good workout in the gym, or a new level in strength or stamina - I am thankful for what my body can do and for the joy that I get from movement.

Blogs that make me smile, inspire me, or give me new ideas to try - and blog comments that go back and forth and forge relationships across the country and the world - I am thankful for the online world and what it facilitates.

Im all, I am very thankful.

Today's recipe is a simple one, but it seems to suit the spin I am putting on thanksgiving: pausing to appreciate the little things, to live life a little more fully, and to enjoy what is good. This salad has a short ingredient list, it works well by itself or rolled in a wrap, and it is good. The fact that it is good for you too is a bonus.

Kale salad with strawberries and chickpeas

Easy, simple, and full of nutrition and flavour

Vegan

Serves 4 as a side dish

Print recipe

Ingredients

1 1/2 tbsp balsamic vinegar

1 tsp maple syrup

10 strawberries, washed, stems removed and cut into quarters

6 cups kale, rinsed in hot water and hard stems removed

1 1/2 cups cooked chickpeas (1 tin)

Method

Combine the balsamic vinegar and maple syrup in a bowl or shallow dish. 

Take 2 or 3 of the strawberries, cut into quarters, and press with a fork into the vinegar / maple syrup. The idea is to release the strawberry juices and crush them roughly; they can retain some of their shape.

Pour the balsamic dressing mixture over the kale and toss to combine. Use your fingers to work the dressing through the kale. Allow to stand for 15 minutes or longer.

Add the chickpeas and remaining strawberries and serve. 

In theory, I don't like salad dressings on salads, but kale salads have proved to be an exception. I like it best when the kale has sat in the dressing for a while (even overnight or for several days), absorbing the flavour and also softening slightly. Here, the chickpeas and strawberries add extra flavour and sweetness and turn a simple dish into something very enjoyable.

Happy Thanksgiving to you, American or non-American.

What are you thankful for this week?
If you are American, what are you doing to celebrate the holiday?

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Crumbly strawberry coconut flour muffins

Yesterday, whilst at workplace number one, I started the day by dropping a glass container of coffee on the floor. It shattered.

It turns out that cleaning up glass and coffee granules without a brush or broom is a tricky task indeed.

Overnight, I remembered that yesterday was the birthday of one of my university friends. I'm still feeling terrible about forgetting.

This morning, at workplace number two, I spent some minutes wondering where I'd put my coffee cup. Then I remembered that I dropped it on the floor last week. You guess it - it shattered too.

To this string of events, I could add these coconut flour muffins. They weren't dropped, and I didn't forget anything in their preparation, but they didn't quite turn out as expected. As their name suggests - they were crumbly. If optimal muffin crumbliness is a 3 out of 10, these are probably a 7.

However, whilst these muffins are above average in crumbliness, they are also above average in taste. They taste of strawberries and slightly of coconut, and are sweet enough to taste like a treat without being so sweet that they deserve to be called dessert. They are also light and dense at the same time, in the way that coconut flour manages to be.

In light of this, I'm going to interpret these muffins as a lesson in my coconut flour learning process. I'm sharing them along with my thoughts for future adaptations.

Messiness in the form of muffin crumbs is, after all, a lot better than messiness in the form of coffee or glass all over the floor.

Crumbly strawberry coconut flour muffins

Not quite right in texture, but highly enjoyable in taste

Adapted from banana coconut flour muffins at Detoxinista

Yields 12 muffins

Vegan and gluten free

Print recipe

Ingredients

1 1/2 punnets strawberries (150g unhulled / 15 medium strawberries)

1 medium banana

1 cup (125g) coconut flour

1/4 cup maple syrup

1/4 cup apple sauce

1/4 cup + 1 tbsp water

1 tbsp coconut oil, in liquid form

1 tbsp vanilla

1 tbsp apple cider vinegar

1 tsp baking soda

In future I would also add: 1 tbsp chia seeds soaked in 1 cup water

Method

Preheat your oven to 180'C and prepare a 12-pan muffin tray.

Hull and roughly chop the strawberries. In a large bowl, roughly mash the berries and the banana. Leave some strawberries relatively whole.

Add the coconut flour, maple syrup, apple sauce, water, coconut oil and vanilla to the strawberry mixture. Mix well to combine.

Add the apple cider vinegar and baking soda to the other ingredients, and mix through.

Divide the batter between 12 muffin trays.

Next time I would press the mixture firmly down into the muffin trays.

Bake for 30 minutes or until golden and firm to the touch. Allow to cool completely before removing from the pan.

I really enjoyed these, but do concede to needing more coconut flour practice. It is quite odd not being able to predict how baked goods will turn out! Most non-vegan coconut flour recipes use rather a lot of eggs, so I am working on the assumption that these needed more binder (thus my thoughts on adding chia). However, if you have any other thoughts or ideas for me - please let me know.

Do you enjoy baking with coconut flour? How about other gluten-free flours? I don't have problems with gluten and am thus quite a novice in this area!

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Chilled vegan strawberry cheesecake slice

I have mentioned before that I rarely eat bananas plain. I like them frozen and whizzed into banana soft serve, or dried and turned into banana chips, or combined with peanut butter...but in their original form, I am not so keen.

(Except, of course, when they were only available at $14 / kg after Australia's banana plantations had been ruined by cyclones. Then I developed a sudden craving for them.)

With strawberries, it is the opposite. I love them plain and fresh,  but am not a big fan of strawberry flavoured products. Strawberry ice cream has always been my least favourite flavour. Strawberry jam seems boring. Strawberry yoghurt tends to taste artificial.

However.

Here we have a strawberry cheesecake slice and technically I don't like cheesecake either. Strawberry cheesecake should, by rights, have me running away at great speed.

But I'm not running. I loved this slice more than I can say. It has the flavours of fresh strawberries with the silky smoothness of a chilled cheesecake and a base that seems to pull it all together.

It is a million miles away from the strawberry cheesecake you might find in the frozen section of the supermarket. No artificial strawberry flavours here; indeed, no artificial flavours at all. The ingredients are predominantly raw and yet again (I may be getting obsessed...) there is that magical dessert ingredient - avocado.

For some added fun, this recipe was also largely born of imagination. I started off with a vague notion of making Gena's raw strawberry vanilla pudding from Choosing Raw, which was the first time I had seen avocado featured in a strawberry dessert. Between reading her post and making this slice, I started thinking about a strawberry version of Hannah's raw chocolate brownies from Wayfaring Chocolate. Then I thought back over my raw vegan cheesecake experimentation.

My mind whirred happily for a week or so, and this is what it gave me.

Chilled strawberry cheesecake slice

Inspired by Gena's raw strawberry vanilla pudding and Hannah's raw chocolate brownies

Vegan

Makes 16 small slices

Print recipe

Ingredients

For the base

1/2 cup raw cashews

1/3 cup rolled oats

1/4 cup desiccated coconut

1/8 cup agave (or maple syrup)

Up to 1 tbsp water, as needed (I used about 2/3 tbsp)

For the topping

2 small avocados (mine weighed 110g each with peel and stone)

12 medium strawberries, washed and de-stemmed

1/4 cup agave (or maple syrup)

1/8 cup desiccated coconut

1 tsp vanilla

Method

Line a loaf tin or square baking tin with baking paper (if you use a square baking tin you will probably only cover ~2/3 of the tin, but that doesn't matter).

To prepare the base, combine all of the base ingredients except the water in a food processor. Process until fine. Add up to 1 tbsp water, as needed, to form a slightly sticky mixture that is starting to clump together to form a ball.

Press the base mixture into your prepared tin, using a spatula or your fingers to spread it out evenly. Set aside while you make the topping.

To prepare the topping, combine all of the topping ingredients in a food processor. Process until smooth. Spread over the base.

Set in the freezer for at least 4 hours before slicing. Store in the freezer but bring slices to room temperature 5 - 10 minutes before serving.

*I had enough topping to cover the base and still have some spare (a small bowlful). I ate the spare topping plain but you could make a thicker topping on the slices if you preferred.

I was initially worried about the colour of these, as they were a bit murkier before being chilled. However, the time in the freezer turned them to the pink shown here (how? I don't know) and in the end there was no hint of avocado in colour or in taste.

With that said, these aren't as sweet or creamy (in a dairy sense) as regular cheesecake and I can imagine that they might not appeal to those who do like traditional, sweeter cheesecake products. Mr Bite was less enamored with them than I was, although this was partially due to the base. He doesn't like nuts, coconut or oats (I know...) so that dislike was not particularly surprising.

As for me? I am smitten.

What do you think of strawberry products and desserts? Yes or no?

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Strawberry, quinoa and oat pikelets

The bugs in my lungs still seem to be hanging on. (Gosh that is a disgusting phrase. I'm sorry.) I had a few coughing fits at work today that really can't have sounded good, and I'm not sure that my croaked "I'm not contagious! Honest!" phrases would have made up for them.

Fortunately, I can work from home tomorrow if needed - which probably means I'll make a full recovery and be fully fit to go in to work!

Also fortunately, some things don't need full health, or even a voice, to be enjoyable. Strawberry pikelets go in that category.

In fact, these strawberry pikelets might even help you feel better if you're not quite sitting at 100%. If nothing else, you'll get a warm snack with sweet chunks of fruit, and protein-containing, slow release carbohydrates to boot. Plus, you can make them in under 20 minutes.

They're a direct adaptation of the apple and sultana pikelets with quinoa I made the other week, and equally simple to make. I am really becoming quite pikelet obsessed. They're my new muffins, except they don't seem to last as long as a muffin batch does...

So light. So fluffy. So fruity. 

This batch also included a few chocolate strawberry pikelets, when I added a teaspoon or so of cocoa to the last bit of batter.

In truth, I preferred the non-chocolate ones (the chocolate sort of detracted from the strawberry) but the chocolate did pair well with almond butter.

So very well indeed.

Strawberry, quinoa and oat pikelets

Makes 16 small pikelets

Vegan and low fat

Print recipe

Ingredients

1/2 cup self-raising flour

1/4 cup quinoa flakes

1/4 cup rolled oats
1 flax or chia egg, or 1 real egg

1/2 tsp bicarbonate soda

3/4 cup milk (I used soy)

1 small apple, peeled and diced

1/3 cup strawberries, chopped

Oil spray for pan

Optional:1 - 2 tsp cocoa powder

Method

Combine the flour, quinoa flakes, oats and bicarbonate soda in a large mixing bowl.

In a small bowl, prepare your flax / chia egg or egg. Add to the dry mixture along with the milk, and stir well to combine. Mix through the diced apple and strawberries.

Heat a non-stick pan over medium-high heat and drop dessertspoonfuls of mixture onto the pan. I did 3 pikelets at a time. Cook until bubbles start to appear (~1 minute) and then flip and repeat, so both sides are browned. Repeat for the other pikelets.

Optionally, add cocoa powder to the last quarter or so of batter, to make 4 or 5 chocolate pikelets.

Enjoy plain, spread with strawberry jam, or spread with nut butter.

Store out of sight, or they may disappear surprisingly quickly!

Do you have a favourite strawberry product? I dislike strawberry ice cream but enjoy most other strawberry things, especially when  fresh strawberries are involved.

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Chocolate strawberry tart (which is also vegan)

On Valentine's Day I posted about kale. I'm pretty sure kale doesn't make the Top 10 List of Romantic Topics.

(Actually, I know that it doesn't. I just Googled 'Top 10 List of Romantic Topics' and kale was definitely not in there. I learnt a lot, but nothing about vegetables.)

Fortunately for Mr Bite, I didn't serve us kale on Valentine's Day.

I served us this:

I think it was probably more appropriate.

The inspiration for this tart actually came from one I made for Valentine's Day last year, which was a raspberry chocolate tart adapted from a recipe on my 2011 Chocolate calendar.

It was a good calendar, and it was a good tart.

I figure if I'm going to have any baking traditions, a chocolate fruit tart once a year is one I'm happy to have.

This year, the tart was adapted from the Chocolate Strawberry Tart in Kris Holechek's The 100 Best Vegan Baking Recipes.

It was chocolatey. And strawberry-y. And surprisingly jam-y.

So all in all, rather good.

Chocolate Strawberry Tart

Adapted from Kris Holechek's The 100 Best Vegan Baking Recipes

Makes 1 tart

Vegan

Print recipe

Ingredients

For the tart base -

1 cup plain flour

1/3 cup good-quality cocoa

3/4 tsp salt

1/2 cup non-dairy spread (I used Nuttelex)

1/4 cup white sugar

1/4 cup plain non-dairy yoghurt (or regular yoghurt if preferred)

1 tsp vanilla

1 tbsp non-dairy milk (or regular milk if preferred)

For the filling - 

1/2 cup white sugar

1/4 cup corn starch / cornflour

1 300g pack frozen strawberries

1/2 cup water

Dark chocolate, ~60g

Strawberries, ~1 punnet

Method

For the tart base -

Combine the flour, cocoa and salt. Set aside.

In a large bowl, cream the non-dairy spread and sugar until smooth. Add the yoghurt, vanilla and milk and stir to combine. Add the flour mixture in three batches, mixing well after each addition.

Flatten the dough, wrap in plastic wrap and refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 180'C. Grease and/or line a tart pan, springform pan, or (in my case) a heart shaped baking pan.

When the dough is chilled, roll out between two sheets of baking paper until 1-2cm thick. Press dough into the prepared pan and prick the bottom with a fork in a few places, to keep it from rising.

(I forgot to prick mine. It rose! But I pushed it back down successfully post-baking.)

Bake for 18-20 minutes, until firm. Allow to cool completely in the pan.

For the filling -

Combine the sugar, cornstarch, frozen strawberries and water in a saucepan. Bring contents to the boil, stirring regularly.

Reduce the temperature and simmer for about 5 minutes, or until thick, stirring constantly.

(I didn't stir mine constantly, but you do want to keep a close eye on it as the mixture thickens up quickly.)

Remove from the heat and stir every few minutes until completely cool.

To assemble -

When the crust is cool and while the filling is cooling, melt 1-2 rows of dark chocolate (~30g) in a small heatproof bowl. Line the base of the tart with the melted chocolate. Set in the refrigerator for at least 20 minutes.

Chop strawberries into halves and grate another 1-2 rows of dark chocolate (~30g) into a small bowl.

When the chocolate lining on the tart is set and the strawberry filling is cool, pour the filling into the tart case. Decorate with the strawberry halves and sprinkle over the grated chocolate.

Set in the refrigerator for at least 30 minutes before serving.

I was surprised at how 'cakey' the base was when I made it, and I was quite concerned it wouldn't turn into a tart base at all. However, it did. It was deeply chocolatey and could be used as a base for any number of fillings.

I was also surprised at how jam-like the strawberry filling ended up being! On looking at the ingredients and method, I probably shouldn't have been: the steps are virtually the same as those for making jam. I liked it, but I think I could have had less of the jam-like filling and more fresh strawberries.

As for the comparison with last year? I think I may have liked the 2011 tart just a little bit more, but that may be skewed recollections over time as I can't pinpoint why. Both were certainly good, and Mr Bite seemed happy with this one.

Which, given the day, was the main thing.

Do you make tarts, chocolate or otherwise? I'd love to make a more traditional fruit tart one day, with a custardy base!

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