Le petit mort

Slithers of fig, fresh mint and crushed pistachio nuts encased in a buttery shortcrust pastry filled with the lightest, creamiest, melt-in-your-mouth honeyed cream cheese filling. Words simply cannot describe just how divine this tart is. It's astounding, captivating. I think my entire body is in shock right now. My senses are paralysed with pleasure. A little part of me winces every time I break into the tart with my fork - it's so exquisitely beautiful and lovely. But, how can I resist this sinfulness? It's everything that I love to eat in perfect harmony with one another.

I'm having an I-love-myself moment. Although, I have to give credit to Lorraine Pascale who's recipe I adapted (essentially, I used the shortcrust pastry recipe given in Ottolenghi and made a miniature version of the tart). In the words of my impossible-to-please mother, 'she is perfection' (thanks to her pristine kitchen and meticulous cooking methods). Having devoured lorraine's tart, I can hardly argue with her.