Salted Chocolate Tart: I have always avoided making chocolate tarts, not out of laziness (I love a bit of pastry-making, in the right mood), but because I have never really felt that the pastry served the chocolate, or was worth the effort here. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too.
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The Ultimate Caramel Shortbread from James Morton's How Baking Works cookbook. It’s not often that I am arrogant enough to believe that my recipe should be the standard on which all others are based. But here I am saying just that. It’s not only the best caramel shortcake I’ve ever had, but I’ve gone to great pains to keep the steps and ingredients very simple, too.
I would LOVE to have a super light, bright work space like this! And a brilliant idea to add greenery in a planter box just outside the window. WOW Li-Chi Pan is a content editor from Sydney who works for Australia’s leading luxury media agency Maxmedialab. Her home office / apartment is based in Sydney’s One Central Park, a building which was awarded for being the best tall building in the world.