My creation is a no fuss fruit tart using Nigella’s exact method, as this was my first time making it. The process was straightforward although slightly more butter was required to help the biscuit mixture form a base. The tart is shallower than Nigella’s, as it was between a small, deep tart tin or a large, shallow tart tin - the large allowed for more fruit, so large it was. The fruits chosen included Kiwi, one of my fiancé’s absolute favourite fruits, strawberries, raspberries and blueberries, all with an extra, all important topping of mint leaves and edible glitter (always a must) to mimic the fruit tarts sold at the Patisserie Valerie counter as our local Sainsbury’s, which are beautiful and delicious. Oh, and leftover mixture has been kept to eat with digestive biscuits when the kids are in bed tomorrow.