Tarte au Chocolat

Since my favourite tart of all time is lemon I thought it wise to try a different flavour, who knows, this may become my all time favourite instead?  Tarte au Chocolat or simply chocolate tart is a fab dessert to make.  This recipe is from American pastry chef Anna Olson and I first saw it on her TV programme on Food Network.  Anna's show is very good to watch, the idea is the show is themed on one particular area (this one comes from the chocolate pastry show)  Anna shows you how to correctly make the base ingredient and then shows you two other ideas, progressively more challenging, using the same base but adapting.  On the chocolate pastry show she starts with simple cookies, progresses to the tart and then finishes with mini warm chocolate orange tarts. 

I have decided to fully follow Anna's instructions, you can actually watch her make the tart online and I intend to follow along.  The ingredients are all in cup measures so I will have mine at hand.  I will measure out each of my cup measures as I go and put the gram amount in the ingredients section below.  She also does not use baking beans during the initial bake of the pastry, again I will follow along.  I noticed on the TV show that her pastry shrunk away from the sides of the tin quite a bit, so I wont worry when the same happens to mine.

The pastry is made rather differently to what I would call normal sweet pastry.  I have made a chocolate based pastry before by simply adding in cocoa to the pastry base while mixing.  This time the pastry is more of a cookie/biscuit base and is mixed in a stand mixer in a very different way to what I normally do.  Also when mixed the mixture is like a wet cookie dough and must be chilled before it can be rolled out.  The finished result looks very impressive - dark, silky and rich.

Just like Tamasin's lemon tart I intend to blog this post no matter what the outcome...so here goes...

Tarte au Chocolat
by Anna Olson

Serves 8

For the chocolate pastry
1/2 cup unsalted butter, room temp (113g)
1/2 cup icing sugar (74g)
1 cup flour (147g)
1/4 cup cocoa (50g)
3 large egg yolks
2 tbsp cornflour
1/2 tsp salt

For the filling
1/2 cup double cream (125ml)
1/4 cup unsalted butter, cut in to pieces (66g)
8oz dark chocolate (226g)
1/4 cup sugar (54g)
1/2 cup hot, strong coffee (125ml)
2 large eggs, room temp
1 tsp vanilla extract

9inch (23 cm) tart tin

For the pastry, beat the butter and icing sugar until smooth in a stand mixer.  Then add the egg yolks at once and beat again until well combined.

Butter & Icing Sugar Mixed

Now with the 3 eggs

Sift the flour, cocoa, cornflour and salt in to the butter mix and stir until evenly combined.  It will look like a sticky cookie dough.  Shape the dough into a disc and wrap in plastic, chill well unit ready to use (I would say at least 30 mins - this pasty smells amazing!)

     

Knead the chocolate pastry dough once or twice on a lightly floured surface to soften, then roll out the dough to a circle just less than 1/4 inch thick.  Lift the dough carefully and line a 9inch removable-bottom fluted tart tin (which you have very lightly floured before).  Press the dough in to the tin and trim excess.  Dock (prick over the surface) with a fork to stop it rising.  Chill again for at least 20 minutes.

 

 


Preheat oven to 350F (170C or 150C fan).  Place the chilled tart on a baking tray and bake for 18 minutes.  The pasty should have an even dull finish when ready.  Allow to cool while you prepare the filling.

For the filling, bring the cream and butter up to a simmer and pour over the broken up chocolate.  Let it sit for a few minutes and then mix with a spatula until all the chocolate melts, then whisk in the sugar and the coffee.  Lightly beat the eggs with the vanilla and whisk gently in to the chocolate mixture.

 


Pour in to the tart tin and bake (still at same temp) for only 12 minutes. (It will look barely set)

Remove from the oven and cool, then chill for at least 2 hours to completely set.

Enjoy.

My Gadgets - Part One - "Big & Expensive"

I am really in to my kitchen gadgets.  Over the years I must have spent a fortune on them, slowly building my collection.  You have the big expensive things - stand mixer, food processor, blenders and espresso makers.  Then there are the little things - garlic peelers, salt pigs and microplanes.

This post is about the things I can't live without, the things I should have left on the shelf and those things that I really wanted but actually only used the once.  

Part one is about my biggie gadgets; expensive and fancy.

Please note, these are not technically reviews, just my comments. 

Stand Mixer
I always wanted a Kitchenaid, its those cookery shows fault!  I blame Nigella, Nigel, Tamasin and Ina for this obsession.  The problem is Kitchenaids are very expensive and unless I save up (something I often struggle with) or bring out the credit card (guilty as charged) its not the sort of thing I can just go out an purchase.  Then one Christmas I knew exactly  what I wanted - a stand mixer.  I was watching one of those TV shopping channels when they showcased a Kenwood kMix Stand Mixer.  At first I thought, no way I want my all American Kitchenaid, but as I watched they slowly mesmerised me in to wanting the Kenwood.  It looked as good as the Kitchenaid, it was more powerful, it came in black, it was British and finally it came with another gadget - a matching KMix handblender - SOLD!

These are expensive items, but as all the reviews say, they last for ever.  If your an serious cook/baker/whatever, I would suggest getting one.

Food Processor
A recent addition to my collection, and yes another Christmas present (you will see a trend here).  This time I did get my Kitchenaid brand, and it is black to match my mixer.  This food processor replaced my older model (not because the older model broke - I just wanted something else - my mum now owns it)  This is one of those gadgets I really want to use for everything but actually don't need to use it for everything.  Yes it chops onions in seconds but if your just chopping one onion is it really worth it?

I use mine for pastry, pizza sauce, hollandaise and salsas.  There are many other things I really want to try but so far thats it!  Oh, I have sliced a load of potatoes for a lamb hotpot. Is it worth buying one, ummmm, yes, you can get cheap ones and expensive ones, I had a cheap one, now I am lucky enough to have the expensive one.  What does the extra money get you?  Solid build quality, power, performance and of course brand name.  The latter not being that important but I feel the other three make it worth it.

Blender
Do you need a blender when you already have a food processor?  Well if your me the answer is yes because its yet another gadget, but honestly... I still think yes.  A food processor can never get anywhere  near the smoothness of a blender.  Blenders have smaller blades that turn much faster.  They blend, not cut, they purée, not slice.  If you try and turn a lumpy soup smooth in a processor expect lumps, in a blender, expect silky smooth.  My blender is yet another Kitchenaid (I am making up for the lack of stand mixer).  It comes with a large glass jug, a smaller plastic 'sauce' beaker and, through a coupon, a large plastic jug - suitable for large amounts of cocktails.  It has a range of speeds - stir, chop, whisk, puree and liquidize.  As well as an impressive ice function.  The blender always starts slow to stop the initial splash and then quickly speeds up to the set speed.   You can pick them up cheap however mine was £140 but I feel totally worth it -  build quality is excellent plus it matches the processor.  

Espresso Maker
I am a coffee-holic, if thats a true thing, if not I just invented a new meaning for coffee addiction.  I purchased my Gagga fully automatic espresso maker over 8 years ago, to date its made well over 3000 shots of espresso (I know that because it tell me on the screen) and apart from breaking down once is still working perfectly well.  A solid investment I feel, although at the time it did cost me £600, being the most money I have ever paid for a single kitchen gadget I am glad its still working well and serving me my morning coffee to this very day.   Worth buying?  For a coffee-holic I would say maybe, they are expensive, and cheaper options exist.  But if you go for the cheaper choice or worse, accept the cheaper choice, can you really call yourself a coffee-holic like me?  Will leave that one with you.



  

Waste Disposal
A strange thing to write about on a cooking blog, but I guess it does 'eat up' all of my disasters and those left over bits of peel.  This is one of those very American gadgets, pretty much the norm over there, but here, not really well known.  As a gadget freak who was lucky enough to have a totally new kitchen installed a few years back I made sure to have this gadget included.  For those unaware of what a waste disposal unit (or garbage disposal if you live in the USA) is all about simply think - easy, clean, bin you never have to empty for food waste.  It sits in the small sink and basically you turn on the cold tap and rinse plates etc under the flowing water and watch the left overs disappear down the sink.  Peelings, bones, sweet or savoury, it does not care, this greedy little device quickly and cleanly grinds up everything at the flick of a switch and washes it safely away down your drain.  I can not imagine my kitchen without one...turn on tap, rinse dishes and straight in to dishwasher...easy!  You can pick them up for £60, but expect a noisy beast that can only handle scraps, mine was just over £400, Maxmatic 5000 (British again) and can handle a body if I so desired...  worth getting one... yes if your getting a new kitchen, maybe a bit of a hassle if your not.  Insinkerator  is the American brand, very well known, Maxmatic is the equivalent  British version.

The end of part one on gadgets....more to come soon.

Banana and Coconut Muffins

I came across this recipe while looking for something to do with over ripe bananas (apart from making banana loaf cake).  I liked the sound of coconut and banana together, very tropical, and was almost tempted to add in some pineapple since I had some in the fridge, but decided to stop myself as I thought this may be Caribbean overload.  

Currently I am on a strict healthy eating, ummmm, diet, therefore breakfast usually consists of a measured amount of cornflakes and milk...its getting boring!  I thought maybe something different would help me stay on track.  Adding up all the calories comes to roughly 245 each, which is a lot for breakfast as my cornflakes and milk are only 175.  But I think I can cope with the extra cals as long as these are yummy!  Since 12 would be far too many for just little me to eat I have decided to freeze 6 of them, hopefully they will keep well.  Will update this blog post once I see what happens in a week or two.

The recipe was found in a Sainsbury's Magazine, makes 12 large cakes, and for once does not require my whole collection of gadgets (although I was tempted to use them anyway since I am a gadget-holic)

These muffins are amazing warm from the oven.  They are light, yet filling and very moist with the extra chunk of banana on top.  A definite breakfast or any time of the day fix. 

Banana and Coconut Muffins
by Sarah Alcock (via Sainsbury Magazine online)

Makes 12 large muffins

250g plain flour
1 tbsp baking powder
1/2 tsp ground nutmeg
100g caster sugar
75g desiccated coconut
4 small bananas (weighing 450g with skin on)
175ml milk
1 medium egg (I used one large instead)
100g butter, melted
1 tsp vanilla extract


Preheat the oven to 200C (180C fan).  Line a muffin tray with 12 paper cases.

Sift flour, baking powder, nutmeg and a pinch salt in to a large bowl.  Stir in the sugar and 50g of the coconut.  Make a well in the middle.

Peel and mash up 3 of the bananas, put in a small bowl.  Peel the final banana and slice in to 12 equal pieces.  Put to one side with the remaining coconut (25g)

Whisk together the egg, milk, melted butter and vanilla extract.  Pour in to the flour mixture along with the mashed banana.  Stir until just combined - don't over mix, lumpy is good. 

 

Using an ice cream scoop divide the mixture between the 12 cases.  Place one piece of banana on each muffin and sprinkle over the remaining coconut.

        


Bake for 20-25 minutes until well risen and golden brown.  Test with a skewer, it should come out clean.  

Allow to cool for 5 minutes.  

Enjoy.

Tarte au Citron TAKE TWO!

I have already posted one recipe for my favourite tart of all time - Tarte au Citron.  But as you would have read, it did not turn out as planned and therefore I thought it better to correct the problem and repost a new entry for my ever faithful Mary Berry recipe instead.  This time the pastry, still sweet, is slightly different and the filling is cooked for less time.  It works!  Well almost aways.  I recently brought a new tart tin (the one in the photos) because the current tin I have is very shallow and I always ended up with left over lemon filling.  My old tart tin has air holes to prevent 'soggy bottoms' and was also non-stick, this new one had nether.  The tart did seem to stick to the base and was rather difficult to serve.

Anyway, here is lemon tart or 'Tarte au Citron' cooked correctly using a recipe that has always worked for me.  

Tarte au Citron
by Mary Berry

Makes one 23cm tart (enough for 8 people)

Pastry
175g plain flour
100g cold butter, in cubes
25g icing sugar
1 large egg yolk
1 tablespoon icy water

Filling
5 large free-range eggs
125ml double cream
225g caster sugar
Zest and juice from 4 lemons (150ml juice)



Start by making the pastry.  I simply place the flour, butter and icing sugar in a food processor and pulse until small breadcrumbs.  Then, through the shoot, drop in the egg yolk and icy water.  Turn on processor and wait until it just starts to come together.  Don't over work or you will end up with tough pastry.

Place the pasty in a plastic bag and put in the fridge to chill for 15 mins while you clear up.

Then on a floured surface, roll out the pasty to about 1 cm thin and check it is wide enough to cover the base of the tin with enough to work up the sides.

Carefully lift the pasty and place in the tin.  Lift the sides and carefully push to fill the tin.  Try not to stretch the pastry or it will just shrink back when cooking.

Place in the fridge for 30 minutes to firm up.

Preheat oven to 200C (180 fan) and line the pasty base with greaseproof paper and baking beans.

Place in the hot oven and bake for 12 minutes.

Remove baking beans and using a sharp knife carefully remove the overhanging pastry from the sides of the tart.

Then, place back in the oven for another 12 minutes to cook through (no beans this time)

Remove from oven, reduce temp to 160C (140C fan) and leave to cool while you make the filling.



I am lazy at this point and again turn to my gadgets to help... place the eggs in a blender and mix for 10 seconds on lowest speed.

Add the rest of the filling ingredients and mix for 30 seconds or so to fully combined.  

Place the pasty base back in the oven and pour in the lemon filling (I sieved the filling to remove the air bubbles and any bits - of course you lose the zest this way but it would have already done its duty in the blender)

If you don't have a blender just mix by hand and pour in the base.

Bake for 30 to 35 minutes until just set.  Even if you think its slightly under it will continue to firm up as it cools.

Tarte au Citron

Place in the fridge and chill, before serving dust with icing sugar.

Enjoy.

Watermelon and Feta Salad

This salad is inspired by Nigella Lawson from her 'Forever Summer' book.  I have removed the olive part because I don't like them and played around with the quantities a little but the original recipe is still there.  

I really love this salad, it is particularly nice on a hot summers day eaten cold from the fridge.  The watermelon is sweet, the feta savoury and the herbs bring out all the flavour.    The red onions are soaked in lime juice to remove their sharpness and the whole combination just works.  This salad is best eaten very cold as this brings out the freshness of the watermelon.   Served outside is best, though not compulsory.



Best not to mix it too much once you put in the feta otherwise you will scar the bright red of the watermelon with flecks of white - still very tasty but you will lose marks on the 'eat with the eyes' bit.

Watermelon and Feta Salad

inspired by Nigella Lawson

Makes one large bowl

1/2 watermelon

1 packet of feta

bunch of fresh mint (packet from supermarket - about 25g)

bunch of fresh coriander (25g again)

half red onion

one lime (juice and zest)

salt & pepper

Thinly slice the onion in to half moons and place in a small bowl.  Add the lime zest and juice, sprinkle over a good pinch of sea salt.  Mix and leave.

 

Carefully cut the watermelon in half and put one half away for something else (watermelon daiquiri would be good).  Cut the watermelon in to mouthful size pieces and place in a serving bowl.

Chop the mint finely and then roughly chop the coriander.  I like the coriander to be more of a salad leaf in the bowl and the mint to be the flavouring.  Add to the melon and carefully mix.

Check on the onion.  Nigella's tip with the lime removes the strong scent of the onion and replaces it with a delicate zing that I really like.  Put the onions in the bowl leaving the now pink lime juice behind (you will use it in a min)

Cut up the feta in to small chunks and dot around the top of the salad.  Don't mix it now otherwise you spoil the look of the salad.  Add ground black pepper and drizzle over the lime juice, aiming for the bits of white feta.

Leave in the fridge until ready to eat - the melon should be as cold as possible to make this salad as fresh as it can be.

Enjoy.

BOOK REVIEW: Martha's American Food

I admit I have a cookbook habit.  It started when I put a shelve up in my kitchen to store the 4 modest books I owned.  Then, for some reason, I started to develop a habit of going on Amazon and finding bargain books.  Some second hand, some brand new but reduce but my golden rule was always hardback.   I do have the odd paperback cookbook but 95% of my whole collection is hardback.  They just feel better, look better on the shelve and seem to inspire me more to cook.  

My book collection consists mainly of a few authors which I admire - Nigella, Ina Gartan, Tamasin Day-Lewis and then I have a range of other authors, some well known others new, which I enjoy flicking through whenever I get that time to bake feeling.

I have decided to write a short review of my newest book - Martha's American Food.  Yes it is a US book therefore the quantities are in cups and temperatures in F not C.  However I have a number of American cookbooks now and seem to be slowly adapting to their 'unique' (perhaps simple) ways.

Originally I planned to blog Ina Garten's Beatty's Chocolate Cake but in my rush to make it I noted that as I put the tins in the oven I had totally forgot to take any photos - doh!   So here is my short and sweet book review (please don't expect anything to compete with those Amazon Top Reviewers posts...)

Martha's American Food

by Martha Stewart

Page count: 432

This is my second Martha Stewart book and I am not disappointed with it.  I had wanted it for a while but never got round to buying it until one night I saw it on Amazon for £19.  A few days later I was reading it in bed one sunny Saturday morning.  This is a heavy book and looks well produced.  The images are high quality and the text clear and bold.

The contents breaks the book in to six main areas - all american, northeast, south, midwest, southwest and west.  There is also a basic recipe section, tips and techniques and the normal sources/acknowledgements.

Briefly some of the recipes from each section...

All American

This the the classics chapter.  Blueberry Pancakes, Meatloaf, Hamburgers, Lasagne, Pot Roast, Mac & Cheese, Brownies, Strawberry Shortcake, Apple Pie and Ice Cream.

Northeast

Clam Chowder, Walforf Salad, Meatball Subs, Piccalilli, Corn Muffins, Pretzels, New York Cheesecake, Boston Cream Pie (not a pie), Whoopie Pies. 

South

Pickled Okra, Shrimp and Grits, Green Tomato Gratin, Buttermilk Fried Chicken, Hush Puppies, Key Lime Pie, Peach and Berry Cobbler, Pound Cake.

Midwest

Sloppy Joes, Barbecued Ribs, Creamed Corn, Hoosier Pie, Cherry Pie, Chowder.

Southwest

Salsa Verde, Corn Dogs, Texas Chili, Steak Fajitas, Chicken Enchiladas, Skillet Cornbread, Texas Sheet Cake.

West

Guacamole, Cobb Salad, Fig Pizza, Fish Tacos, Hazelnut Cookies, Pineapple Upside-Down Cake, Cioppino.

I have always loved American desserts and always wanted to know how to cook them correctly.  This book is both savoury and sweet so should interest everyone.  Nearly all the recipes come with a photograph and the book also contains a range of 'scenic' images.  Most recipes come with a backstory that tells your the origins of the recipe.  I enjoyed looking at the images, reading the clear recipes and finding out a little about where they came from while slowly getting more and more hungry.

If you are going to buy this book, or any American cookbook, be ready to start translating some of the methods.  I am not going to go in to detail on this post about American cooking as there are many websites that answer all the questions - I know because I have had to look myself.  However two pointers when cooking American....

Cups - be careful here 1 American cup is 236ml, 1 British cup is 250ml -  this is a big difference when baking.  Many supermarkets in the UK sell cup measures but when you check the volume they tend to be UK not US.  I found my US cup set in Marks and Spencer.  

Stand mixer - many recipes from American always assume you have a 'Kitchenaid' of some sort.  I was lucky enough to get a Kenwood KMix for Chirstmas one year but I am sure you can do every recipe by hand - it will just take longer.  The only areas that may cause problems are American style frostings that normally require long whipping while they cool.  After making many frosting batches using a stand mixer I wouldn't even bother trying it by hand unless you want to go crazy.

I have not had chance to try any of the recipes yet but a number have got my attention.  Keep an eye out for upcoming recipes.

Tarte au Citron (Lemon Tart)

I love, love, love lemon tart.  This is something I could very easily make on a Friday night and by Sunday have consumed the whole lot.  There is just something about nipping down to the fridge whenever you feel like it, cutting a thin slice and carefully picking it up by the edge, seeing the wobble and 1, 2, 3 mouthfuls its gone.  Instant sweet fix.

I have only recently started making this fabulous tart and my go-to-receipe has always been Mary Berry's however recently I came across a new version of the 'Ultimate Lemon Tart' by the Queen of Tarts herself Tamasin Day-Lewis.  I have always been a massive fan of Tamasin and her no-nonsence approach to cooking real food so when I saw this recipe in her upcoming book I had to try it.  I will add more about her upcoming book in the footnote of this post.

She states that after years of cooking what she thought was the ultimate lemon tart she wondered how it could be made even better.  The trick, lower heat and slower cooking.  She states over an hour in her recipe, the result, a heavenly light and smooth custard mixture with an almost too sharp lemon taste - possibly perfect I think.

This is my first attempt at this recipe and I am going to blog it no matter the outcome.

So, here we go.  I have simply copy and pasted Tamasin's recipe below. Italics are my additional comments, photos are my own.

PLEASE NOTE: This not my best work, it was a disaster actually, although still eatable! If you would like to make Tart au Citron I recommend my second blog post, find it here.

Ultimate Lemon Tart 
by Tamasin Day-Lews

Serves 10

6 lemons 
I wish she gave an actual ml amount here, my lemons produced 250ml total

9 eggs 


265 g vanilla caster sugar 


300 ml double cream

Make a pâte sablée (sweet ‘sandy’ pastry) with 240 g plain flour, 180 g unsalted butter, 75 g caster sugar and 2 egg yolks (save 1 white for later).  I was tempted to skip this and use my no-fail sweet shortcrust pasty, but I decided to trust and follow along.  This description is very basic for anyone who does not normally bake.  However, all you do is throw everything in to a processor and turn on, leave until it comes together, no water required.  I then rested mine for 30 mins before rolling out.  This is a difficult pastry to roll and line the tin, expect to patch-up!!  Also I had far too much pastry for my 25cm tin (she states 30cm so I expected this) so I threw quite a bit away.

      

     

Preheat the oven to 190ºC/375ºF/ Gas 5.

Roll out the pastry and line a 30cm tart tin – there’s something about a lemon tart that prohibits one from making it small. Bake blind for 25 minutes then for a further 5 minutes without the beans. All fine here, 25 mins seemed very long at first but it worked for me.

Brush with egg white before you pour on the lemon mixture to keep the pastry crisp. Hope you saved one of the whites from the two egg yolks in the pastry? On removing my pasty from the over I noticed it was getting towards the edge of overdone, the pasty was very brown.  I double checked the oven temp etc so I am not sure if the cooking temperature is too high or the time too long.  I am sure it will taste fine, but just perhaps a little over.

Turn down the oven to 120ºC/250ºF/Gas ½.

Meanwhile, finely grate the zest of two of the lemons, then squeeze the juice of all six and set aside.

Whisky together the eggs and vanilla sugar until thoroughly mixed. Add the lemon juice and zest and continue whisking, then whisk in the cream. Taste it – it should be sweet but teetering on the edge of being too sour. Transfer the mixture to a jug.  The recipe states vanilla caster sugar, I did not have this so instead I added 1/2 teaspoon of vanilla extract to the mix, on tasting I was slightly worried I had put too much in as there was a strongest taste of vanilla (along with lemon).  It wasn't unpleasant, I guess vanilla caster sugar must have a half decent scent too it (otherwise whats the point) so hopefully I have not messed it up.

As soon as the pastry is cooked, pull the pastry case half out of the oven and pour the filling into it, as high as you dare. Nudge it gently back into the oven and cook for between 1 hour and 1 hr 20 minutes, depending on the depth of your tin.  As with the pasty I had a little too much liquid, however I managed to get most of it in the tin, filling to the top as Tamasin dared me too.

The result should be barely set, wobbly and tremulous; it will go on firming up outside the oven. Remove and leave to cool for at least 20 minutes. Cooked for 1 hour 10 mins, not much of a wobble so maybe could have reduce it to an hour instead.  

Once its cooled drench it in icing sugar to cover any tiny cracks/marks and give a slight sweetness to the top when you eat it.

My overall impression of this tart is not great, I am sorry to say, the pasty became soggy quickly after one night in the fridge (this never happened with my other lemon tarts) and also  an hour is just far too long in the oven, even at a low temperature. I did look up Tamasin's recipe in her Kitchen Bible book and found the recipe to be the same (so much for rethinking it) however the time in the book was 30 minutes not 1 to 1.20 hours.  This was also at the same temp.  I find it very strange why she would say 30 mins in one book (which to me see the right amount of time) but then in the revised new book double the cooking the time.  Surely 30 mins is enough so why add any more.  I feel rather let down by this tart, I really wanted it to be great, but it wasn't.  Friends and family loved it, which is great, but I think I will go back to my tried and tested Mary Berry favourite.  I will add though I am still a massive fan of Tamasin and will continue to try her recipes.


Footnote:  Tamasin is currently writing a new book, or should I say a revised version of her classic 'The Art of the Tart'.  I came across this recipe when I found out she was on twitter and a quick follow directed me towards to this page   Smart Tart will be the new book by Tamasin as soon as it gains enough pledges (I will be adding my pledge very soon).