Opposites Attract: Salted Dark Chocolate Mini Tarts

Chocolate tarts

What’s bite-sized and binge-worthy? These mini tarts. Enveloped in a buttery shell, creamy Nutella, dark chocolate, and Himalayan salt combine to prove that opposites attract!

Don’t ask me how many I’ve had –taste-testing is the perfect excuse, right? I mean, holding back would be absolute “tart”ure! Here’s what you’ll need to make them:


12 mini tart shells
1 cup semi sweet chocolate chips
1 cup whipping cream
1/2 cup of Nutella or hazelnut spread
1 tsp coarse Himalayan salt


1. Let your frozen mini pie shells sit at room temperature for approximately 10 minutes. With your hands, gently pinch and pat down the rim of each pie shell to achieve a smooth edge.

2.Bake in the oven for approximately 18-20 minutes, until golden brown.

3.Let cool completely on a baking rack.

4.Once cooled, scoop 1/2 tsp of Nutella in each of the shells.

5.In a deep saucepan, bring the whipping cream to a slight simmer. Pour immediately over the chocolate chips, and stir until they are completely melted.

6 .Pour into the tart shells, over the Nutella. Let cool completely in the fridge, until set, approximately 1-2 hours.

7. Sprinkle with coarse salt, and serve.

Fresh Zucchini Fettuccine


Because I’m not one for dishes that are loaded with tons of sauce and extra dressings, I had to whip something up to suit my taste. The result? This savory, yet light zucchini pasta that can be served hot or cold. Helloooo left-over lunch! A bit of olive oil, garlic, salt, pepper, and slices of zucchini is all it takes to make this one happen. It’s simple, refreshingly tasty, and just as easy to put together! These are the ingredients you’ll need:

3 cloves of garlic

3 tablespoons of olive oil

1 package of fresh fettucine

2 zucchinis

salt & fresh ground pepper to taste


To start, finely chop the cloves of garlic and crush them with the knife to activate the flavour. Cut your zucchinis into 4 quarters, and slice each of those into thin slivers.  Since the prep work is done, it’s time to let your pasta boil (it should take 3-4 minutes). Now, multitasking is a must here.

While this is going on, take a deep pan, place it over medium heat and pour the 3 tbsp of olive oil into it, adding the garlic. Then add the zucchini, stirring frequently. The pasta should be done and drained in a strainer of all water by now, so toss it into the pan and give it a stir. Add salt and pepper to taste, and a handful of fresh, copped basil. Mmm, smell that? It’s a lot like spring.

Style is served!

The Busy Girl’s Apple Pie


With so much on our plate –from yoga, to assignments and work, it’s often difficult to fill it with something tasty! I mean, do we really have time for three layer cakes,  or struggling to make the perfect creme brulee? The answer to that would probably be a blunt NO. But I, much like you, still prefer a home-made treat and not to mention the heavenly scent of fresh baked goods.

To get the best of both worlds (a recipe that’s quick enough to fit a packed schedule, but no less delicious), try The Busy Girl’s Apple Pie.  These fritters are coated in a crisp outer layer, and are great served with a big scoop of vanilla or praline ice cream! They taste so good you can hardly tell the difference.

But you be the judge! This is what you’ll need to try it:

1/2 cup of flour

1 pinch of salt

2 tablespoons of sugar

4 teaspoons of cinnamon

80 ml of milk

1 egg, separated

3 apples (any kind)


To start, sift all the dry ingredients (the flour, cinnamon, salt, and the sugar) in a bowl. Then add the egg yolk along with half the milk and keep stirring until it’s turned into a smooth paste –work those biceps! Add the rest of the milk and stir until incorporated, and stick it in into the fridge for 30-40 minutes.

This doesn’t mean you get a break though! In the meantime, peel and core your apples, and cut them into 1/4 inch thick slices. Beat the egg white until it has a hard consistency(similar to whipped cream), and fold this into the batter that has been taken out of the fridge. Dip each slice into the mix and drip off any excess, placing them into a pan of hot oil. Leave them here to fry for 3-4 minutes or until golden brown on each side. When ready, shake off any excess oil and place the slices on a paper towel.

Now take out that tub of ice cream, and enjoy!

Style is served