I was searching for inspiration on how to decorate this Champagne Tart and I remembered something that I took from my last Soul Cycle class. The instructor said there is power in simplicity. That statement just hit me in the heart. In starting this blog and dabbling in food styling I am starting to feel more and more comfortable leaving my photos unadorned and looking up to other minimalist food stylists.
So I left the tart as is, with no fruit or flowers or drizzle and I have to say, it looks stunning.
This tart recipe is adapted from this lemon tart I posted some months ago. All you have to do is swap out the lemon juice for champagne in the curd recipe and everything else is the same.
You have a faint taste of the champagne and pairs very well with the champagne you made it with, as the nutty crust is a bit salty.
I used a week old Veuve Clicquot I had lingering in the fridge. It’s still bubbly and tastes the same as I opened it.