WISH LIST AU NATUREL

BLU DOT LAYS BARE A SIMPLE TRUTH: WHEN WOODEN SLABS HAVE A GRAIN THIS BEAUTIFUL, YOU DON’T COVER THEM UP – YOU MAKE THEM THE STARS OF THOUGH CALLING TO MIND THE MIDCENTURY MODERN CLASSIC WISHBONE, this stylish bentwood and oiled paper cord chair handcrafted by Ontariobased furniture maker Ian Birchall boasts a quirky flair all its own, making it one covetable seat. YOUR LATEST STORAGE UNIT COLLECTION. RIGHT WITH GLASSWARE THAT’S NATTY AND NIMBLE. SPORTING A CHIC RIBBED FINISH, THE GLASSES ARE DESIGNED TO NESTLE NEATLY WITHIN ONE ANOTHER.

To make the pastry, beat the butter with the sugar in a medium bowl until light and fluffy; beat in the egg yolk and vanilla until combined. In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt; add the dry ingredients to the butter mixture and stir until smooth.

Divide the pastry among eight 4" mini tart pans with removable bottoms, pressing the pastry into the bottoms and up the sides of the pans; prick the bottoms all over with a fork. Refrigerate the pastry shells on a rimmed baking sheet until chilled, about 30 minutes.

Preheat the oven to 375°F. Line each shell with foil and fill with pie weights or dried beans. Bake on the bottom rack of the oven for 8 minutes. Gently remove the weights and foil; continue to bake the shells until the pastry is no longer shiny, about 10 minutes more. Let the shells cool in the pans on a rack.

Meanwhile, make the filling. In a large bowl, beat together the mascarpone cheese and icing sugar until smooth. Fold in the whipped cream in three additions. Divide the mascarpone mixture among separate small bowls. Add your flavourings of choice and scoop the mascarpone filling into the tart shells. Add your desired toppings; serve.