A shortbread bottom with a pastry cream topping – all baked together for a unique, European tart. Irresistible and a one-of-a-kind that will make you the host/hostess with the ‘dessert reputation’. It does need a few hours, preferably overnight, in the fridge but that's as troublesome as it gets. This amazing rcipe was to go in A Passion for Baking (Oxmoor House 2007) but got bumped (with some justice) by the equally amazing Italian Cream Cake. This is just extraordinary - the perfect fusion of cake, torte, pastry - and the taste of butter singing a symphony through it all. Over the top recipe note? Over the top recipe.