Today I started writing a boring post, really about nothing much. I was lacking inspiration big time and had given myself a deadline to finish. This did not get the creative juices flowing I tells you, quite the opposite. Instead, I checked my emails, did the washing, watched gangnam style on youtube, checked facebook, twitter, pinterest, checked facebook, twitter, pinterest again, made myself a miso soup, chatted to a friend and watched my deadline zoom right past me.
This tart had a past life as a cherry tart. I made the cherry tart to take as a dessert to our friend’s Ben and Sarah’s place for dinner, and it was lovely but the next day I was left with extra pastry and meringue so instead of making another cherry tart I decided to do something different and give this tart a second life and turn it into individual rhubarb meringue tarts.
This, I think, is one of the best things I’ve ever tasted. I’m sorry, but today I’m patting myself on the back for making one of the best ice-cream flavours ever. When I first tested out this recipe I think my eyes literally rolled back into my head when I had the first spoonful – it is totally off-the-hook bonkers delicious. Yes I know, I’m tooting my own horn but whatever, I’m totally giving myself a poppin’ today. Enough said….