IMPROMPTU SHENANIGANS

Nothing says dinner party like an impromptu dinner party - and nothing helps your gluttonous nature more than ravenous friends.

This was, yet again, put into practice in the household yesterday with an irresistible Sunday roast with all the fancy trimmings, including quite possibly the most divine tart I have ever had the pleasure of making (and step-by-step quality controlling - you know, just to make sure it was coming along nicely).

It's almost too good to share, but I will, because I am nice and also because it's a recipe from one of my favourite food magazines which I suggest you start buying for hibernation inspiration (I did, however, tweak my tart recipe ever so slightly).

Tying in with the household's domestic mood yesterday, it was noticed that an incredible abundance of chillis had ripened themselves in the vegetable garden.  Hence, some homemade harissa paste proudly sits in a jar on the kitchen windowsill eager to be used up.  Because we heart spicy food and will most certainly need it to keep warm if today's chill factor is anything to go by.

Just for the record, the diners indulged in a rosemary, lemon and apple cider roasted pork loin, apples stuffed with walnuts, prunes & bacon, carrot and ginger mash and some greens (for health factor).  Feast your eyes on the below pictures and be sure to try this impressive tart at least once - it's sinfully good.

*recipe courtesy Vali Little | delicious | issue 104

amaretto tart

  300g amaretti biscuits, crushed

  120g unsalted butter, melted

  1cup milk

  200g white marshmallows

  3tsp instant coffee

  2tbsp amaretto liquer

  150ml thickened cream

  flaked almonds, toasted, to serve

  melted dark chocolate, to serve

Preheat oven to 170 degrees celsius.  Lightly grease a 36x12cm removable base tart tin.  Combine the biscuits with butter and press firmly into the base and sides of the tin.  Bake for 5 minutes or until golden. Remove and cool.

Combine the milk and marshmallows in a pan over a low heat and stir until the marshmallows have melted.  Add the coffee and amaretto and stir until smooth.  Cool completely.

Whisk the cream until stiff peaks form and fold into the marshmallow mixture.  Pour into the tart shell and chill for at least 2 hours to set.

To serve, scatter with toasted flaked almonds and drizzle with melted chocolate.