What are your views on Tarts? Are you attracted to them or do they disgust you?

By Pam Taylor

No-cook Chocolate Tart

Serves 8
Preparation 25 mins

Ingredients
200g pack all-butter biscuits
100g butter
1 tbsp golden syrup or honey
100g bar dark chocolate
100g bar milk chocolate
1 tsp vanilla extract
2 tbsp icing sugar, plus extra for dusting
3 tbsp crème fraiche, to decorate
200g raspberries, to serve

Crush the biscuits by putting them in a large, strong plastic food bag and bashing with a rolling pin. Melt the buttter with the syrup or honey, then stir in the biscuits. Press on to base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round fln tin) and chill while you make the filling.

Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hours or for up to 2 days.

Just before serving, remove the tart from the tin and slide it on to a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 minutes. Put a few tsps of crème fraiche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

Recipe of the month

By Pam Taylor

Slow-Cooked Root Vegetable Soup (completely fat-free)

Serves 6

225g peeled carrots, sliced
225g peeled celeriac, cut into 5cm pieces
225g trimmed & washed leeks, halved and cut into 5cm lengths
225g peeled swede cut into 5cm pieces
1 small onion, peeled and roughly chopped
1.5 litres made up vegetable stock
3 bay leaves
Salt & black pepper

To serve: Fat-free Greek yoghurt and a few fresh chives, snipped

Pre-heat oven to 275C/140C/Gas 1.

Place everything into a lidded, flame-proof casserole dish (3.5 litres) and bring it up to a gentle simmer, then put the lid on, place it into the lowest part of the oven and leave it there for 3 hours.

Remove the bay leaves and process or liquidise the soup in several batches, then gently reheat.

I found this soup was quite bland , so I spiced it up quite a bit by adding some cumin and coriander powder, Peri-Peri (Tabasco could be used at a pinch), smoked paprika. The amounts you add will depend on your personal taste and you may decide to add some quite different spices or herbs. My husband, Andrew, was brought up in Africa and tends to overdo the Peri Peri!

Serve soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with fresh chives.

Recipe of the month

Butternut Squash Soup

by Pam Taylor

Ingredients

1 onion, chopped
2 small carrots
1 mild red chili
1 tablespoon olive oil
25g butter
1 clove garlic, peeled and crushed
1 tablespoon chopped fresh ginger
½ teaspoon cumin seeds
1 medium butternut squash
200g potatoes
1 litre vegetable stock
50ml double cream (you can leave this out or replace with crème fraîche)
Salt and pepper
1 tablespoon chopped coriander
Handful of croûtons

Instructions

Peel and chop the onion and carrot, de-seed and finely chop the chili.

Heat the olive oil and butter in a large saucepan over a low to medium heat. Add the chopped onion, carrots, chili, garlic, ginger and cumin seeds. Cover and cook over a low heat for about 6 minutes until tender but not coloured.

Meanwhile, peel and de-seed the butternut squash and cut the flesh into chunks. Peel the potatoes and cut into similar-sized pieces.

Add the squash, potatoes and stock to the pan and bring to the boil. Reduce the heat to a gentle simmer and continue to cook until the vegetables are tender.

Blend the soup until smooth, using either a bar mixer or a blender.

Taste and add salt and pepper as needed. If soup is too thick, add more stock.

Stir in the double cream and serve garnished with chopped coriander and croutons.

[Ed: This is an excellent soup and I always look forward to it during the winter months. If you are like me and like a little more heat, add more chili to taste using a jar of Nandos Peri-peri source.]