The days are gradually getting shorter, and I can feel a shift in the air. A reminder that the seasons will soon change once more. As the trees shed their last remaining amber leaves, Winter will be upon us once more. Autumn flew by all too quickly but was embraced most gratifyingly with its produce and cooler weather. We had quite a mild November so far, but over the past few days, the weather has dropped dramatically in London to freezing point.

Photography at this time of the year can be challenging but over the years, I have learnt to embrace the change in light. The biggest challenge is the small window you have to shoot in natural light during the day before night falls and the darkness sets in. But it is about making do with the circumstances you have and learning to adapt, compromise, be flexible. Change and be challenged. I find the mood in my photography shifts with the seasons. It reflects my environment and the weather around me. At this time of the year, it is the dark, grey days that gently and unknowingly push me towards darker, moody photography.

Whilst this blog includes recipes I enjoy to cook, as well as posts about my travel adventures and London life, the focus has always been to produce beautiful imagery that reflects my own style. That's not to say my style hasn't changed. It has and will continue to evolve. Embracing the dark in photography is something I learnt from Christina Greve, a Danish photographer who I have been following for some time. I have learnt a lot about photography through her work and inspirational blog posts here.

To celebrate the dark nights, I'm sharing this chocolate caramel tart. Best eaten as is whilst cosying on the couch or with a tumbling of popcorn glazed with more caramel.






11" tart that serves 6-8

FOR THE TART CRUST

350g all purpose flour
75g icing sugar
1/4 cup unsweetened cocoa pwder
125g unsalted butter, cubed
2 eggs
Pinch salt
1/2 tsp vanilla extract


FOR THE CARAMEL

250g granulated sugar
140ml double cream
50 butter
1/4 tsp salt


FOR THE CHOCOLATE GANACHE

300ml double cream
3 tbsp honey
1 tsp vanilla extract
250g dark chocolate (70%)
100g unsalted butter


METHOD

Preheat the oven to 350F/180C/Gas Mark 4.

Cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs and vanilla extract to the bowl and continue mixing. Sift in the flour, cocoa powder, salt to the wet ingredients and combine to create a dough. Roll out the dough into a circle and fit into the tart pan. Trim the excess dough and place the tart pan in the fridge for at least 30 minutes to chill and rest. When ready, prick the base all over with a fork. Line the base with baking paper and fill with baking beans. Bake in the oven for 15 minutes before remove the baking paper with the baking beans. Return to the oven and bake for another 10-15 minutes. Allow the tart to cool completely before adding the caramel.

To make the caramel, place the sugar in a saucepan with 4 tbsp of water over medium heat to dissolve the sugar. Do not stir. Turn the heat up so that the sugar bubbles for 5 minutes until it turns a dark golden colour. Turn off the heat and whisk in the cream, butter and salt until well combined and there are no lumps. Once cooled slightly, pour a thin layer of 1/2cm of the caramel onto the tart crust, allow to cool and place it in the fridge to set for at least 2 hours. You won't use up all the caramel you have made and can reserve it for drizzling over popcorn or saving it in the fridge for another occasion.

To make the chocolate ganache, place the cream, vanilla extract and honey in a saucepan and bring to the boil. Remove and pour it over the chopped chocolate that has been placed in a bowl. Let it sit for 2-3 minutes before stirring until smooth. Then stir in the butter until combined into the mixture. Pour the ganache over the layer of caramel and allow to cool and chill for at least 2 hours or until firm before serving.

I served this with popcorn and some more caramel drizzled on top.