Chocolate Lemon Tart + Giveaway

Is there any better way to say goodbye to winter and hello to spring than with a Chocolate Lemon Tart? No really, is there?

All of my favorite flavors are shoved into one delicious dessert treat that doesn’t just look beautiful, it tastes amazing. Even better, it’s a cinch to throw together. I mean it. This was utterly painless. I baked the crust, wrapped her up tightly and then got side-tracked for a day. Maybe two… Made the curd, took the kids to school. Whipped up the ganache and ran to the market. She’s a very forgiving dessert and I salute her for that.

The chocolate in this lemon tart is all soft and glossy; the lemon curd perfectly balanced. I love when lemon curd isn’t too cooked, so that it looks like it has the appearance of being on the urge of heaving over, but never quite tumbles. And don’t even get me started on the curd. The flavor holds the line between too sweet and too tart perfectly. It’s neither too far in either direction. Bless her. The crust is flakey and crispy and the perfect vehicle to carry all of these delicious flavors into your mouth. Repeatedly.

Spring cookbook season is going strong. And I’m here for it. Obviously. So many amazing cookbooks coming out and this one is NO EXCEPTION.

This week we have the third addition of the Bake From Scratch cookbook library and it’s aces. I spent hours thumbing through all 600 recipes trying to narrow down what I wanted to bake and we’ve landed here with this Chocolate Lemon Tart. This latest Bake From Scratch cookbook is just loaded with brownies, cookies, sheet cakes, layer cakes, bar cookies, pies, hand pies (both sweet and savory), pastries…basically everything you want to bake, right now. Everything from milk bread (dying to try) to levain pizza dough (tried it — LOVED IT) to Lemon Chess Pie Bars and Cinnamon Swirl Buns With Lemon Glaze. I settled on this lemon tart because of the flavors and just how beautiful it is…I really wanted to eat and photograph it. I’m simple this way.

To Enter The Giveaway (closed!)

I’m so excited to giveaway two copies of Bake From Scratch (Vol 3) by Brian Heart Hoffman. To enter, comment below and tell me what sweet treat you want to eat RIGHT NOW!!! Giveaway will run through Tuesday, April 2 9PM, PST. Head over to my Sunday, March 31 Instagram post @displacedhousewife for additional entries! Open to US addresses only. Good luck everyone! xo

Before We Get Started

  • Citrus. I think this chocolate + citrus combo would be FABULOUS with blood oranges. What about lime? Orange? Yep. I plan on trying it all. Also, always always always zest your fruit before you juice it. It’s near impossible and frustrating once the fruit has been cut.
  • Tart Crust. If it’s low humidity where you live, you may need a wee more water for the dough to come together. Add it in conservatively, 1 tablespoon at a time. Lastly, I broke my food processor. I know, it’s killing me. So I used a pastry blender to work the butter into the flour and then a fork and my hands to get the dough to come together. Make do with what you have…you got this. 
  • Chocolate. I used dark chocolate because it’s what I had and I’m thinking any chocolate would be delicious. What about white chocolate and lime curd? Also, a bit of time will pass between initially making the ganache and coating the bottom of the tart and then when you get all artistic and flick the chocolate over the top of the finished tart. To warm the ganache back up so it is smooth and liquid, put the ganache bowl over a pot of simmering water and it will quickly came back to the desired texture.
  • Make Ahead. This tart is just begging to be made ahead of time. You can make the crust several days in advance of assembling the chocolate lemon tart. I did this (because life happens). Then I made the curd the next day and then finally, on serving day, I made the ganache and threw everything together. The curd and crust are perfect for make ahead. However, assemble and make the ganache the day you plan on serving the tart. Also, my chocolate lemon tart was perfectly beautiful the following day. We devoured the last bits then, but I’m thinking it would have held its beauty for one additional day in the fridge. 
  • Jazz Hands. Mounds of fresh whipped cream and candied lemon zest over the top? What about some charred meringue over the top and then the Jackson Pollock chocolate splashes? Getting frisky with the citrus is another path…or adding spices or crushed pink peppercorns to the crust. Sky’s the limit.

Let’s bake a bad-ass Chocolate Lemon Tart, shall we?

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

Chocolate Lemon Tart

Makes 1 (9-inch) tart

INGREDIENTS

For the Crust
  • 1⅓ cups (167 grams) all-purpose flour
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¾ teaspoon (2.25 grams) kosher salt (I used sea salt)
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (30 grams) ice water*

*I need two additional tablespoons of water; if your ambient climate is dry, you may as well. Start with the minimum and then only add additional if needed.

For the Ganache

  • 6 ounces (175 grams) 45% cacao milk chocolate, chopped*
  • 3 tablespoons (45 grams) heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
*I used dark chocolate (because it’s what I had on hand). Use your preference or what’s available!
 

For the Lemon Curd

  • 1 cup (200 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • ⅔ cup (150 grams) unsalted butter, softened and cubed
  • ¼ cup (12 grams) lemon zest
  • ½ cup (120 grams) fresh lemon juice
 
INSTRUCTIONS
 
For the Crust
  1. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg yolk and 2 tablespoons (30 grams) ice water, pulsing until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
  2. Preheat oven to 350°F (180°C).
  3. On a lightly floured surface, roll Tart Dough into a 12-inch circle. Transfer to a 9-inch round tart pan, pressing into bottom and up sides. Trim excess dough. Using a fork, prick bottom of tart shell. Freeze for 15 minutes. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights (or uncooked rice or dried beans).
  4. Bake until edges are set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
For the Ganache 
  1. Place chocolate in a medium heatproof bowl.
  2. In a medium saucepan, heat cream and butter over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. 
  3. Pour two-thirds of Chocolate Ganache into prepared crust, and spread to edges. Freeze for 45 minutes. Set aside the remainder of the ganache to splash all over the tart.
For the Curd
  1. In the top of a double boiler, whisk together sugar, eggs, butter, and lemon zest and juice. Cook over simmering water, stirring constantly, until thickened, about 10 minutes. If your temperature is on the lower side, this will take longer. Strain mixture (don’t skip), discarding solids. Cover and refrigerate for 30 minutes.
  2. Pour lemon curd over Chocolate Ganache in pan. Refrigerate until set, about 2 hours. Just before serving, drizzle with remaining Chocolate Ganache. (See my note above in the ‘Before We Get Started’ section on how to soften up the ganache again.)

Reprinted with permission from Bake From Scratch (Vol 3) by Brian Hart Hoffman, 83 Press 2019. Congrats Brian on another beautiful book!!! 

On My Mind

  • The winner from the The Simple Cake giveaway has been notified. I love spring cookbook season so brace yourself, we have TWO more cookbook giveaways coming up. Keep your eyes peeled for Family by Hetty McKinnon and  Icing on the Cake by Tessa Huff. Good luck to you all! 
  • Cannot get on board with the video game ‘Rape Day’ that’s available on Squarespace. Sign this petition to get it removed.
  • And while we’re at it, read this article on girls wearing leggings. 
  • And this: Why Does Disney Hate Mothers?
  • And speaking of cookbooks (how was that for a segue?), have I told you about one of my latest obsessions for savory eats (dinners)? I’m LOVING Vietnamese Food Any Day by Andrea Nguyen. Nothing is overly fussy, it all feels relatively healthy and it’s just quick, fresh and delicious. We’ve already made the lettuce wraps more times than I can count.
  • Save Me The Plums is coming out this week from Ruth Reichl and I’m on the edge of my seat. I love her.

Sending you heaps of love + light + joy! 
Rebecca xoxo

5.0 from 9 reviews
Chocolate Lemon Tart + Giveaway
Author: 
Recipe type: Dessert
 
All of my favorite flavors are shoved into one delicious dessert treat that doesn’t just look beautiful, it tastes amazing. Even better, it’s a cinch to throw together. I mean it. This was utterly painless. I baked the crust, wrapped her up tightly and then got side-tracked for a day. Maybe two… Made the curd, took the kids to school. Whipped up the ganache and ran to the market. She’s a very forgiving dessert and I salute her for that.
Ingredients
  • 1⅓ cups (167 grams) all-purpose flour
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¾ teaspoon (2.25 grams) kosher salt (I used sea salt)
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (30 grams) ice water
  • 6 ounces (175 grams) 45% cacao milk chocolate, chopped
  • 3 tablespoons (45 grams) heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
  • 1 cup (200 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • ⅔ cup (150 grams) unsalted butter, softened and cubed
  • ¼ cup (12 grams) lemon zest
  • ½ cup (120 grams) fresh lemon juice
Instructions
  1. For the Crust. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg yolk and 2 tablespoons (30 grams) ice water, pulsing until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
  2. Preheat oven to 350°F (180°C).
  3. On a lightly floured surface, roll Tart Dough into a 12-inch circle. Transfer to a 9-inch round tart pan, pressing into bottom and up sides. Trim excess dough. Using a fork, prick bottom of tart shell. Freeze for 15 minutes. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights (or uncooked rice or dried beans).
  4. Bake until edges are set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
  5. For the Ganache. Place chocolate in a medium heatproof bowl.In a medium saucepan, heat cream and butter over medium heat, stirring frequently, just until bubbles form around edges of pan (do not boil). Remove from heat, and pour over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. Pour two-thirds of Chocolate Ganache into prepared crust, and spread to edges. Freeze for 45 minutes.
  6. Set aside the remainder of the ganache to splash all over the tart.
  7. For the Curd. In the top of a double boiler, whisk together sugar, eggs, butter, and lemon zest and juice. Cook over simmering water, stirring constantly, until thickened, about 10 minutes. If your temperature is on the lower side, this will take longer. Strain mixture (don't skip), discarding solids. Cover and refrigerate for 30 minutes.
  8. Pour lemon curd over Chocolate Ganache in pan. Refrigerate until set, about 2 hours. Just before serving, drizzle with remaining Chocolate Ganache. (See my note above in the 'Before We Get Started' section on how to soften up the ganache again.)

 

Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!Chocolate Lemon Tart from Bake From Scratch (Vol 3) Cookbook by Brian Hart Hoffman via DisplacedHousewife, Rebecca Firth + Cookbook Giveaway!

 

 

69 Comments

  • Rebecca Firth 2019/04/03 at 4:17 AM

    Giveaway closed!!! xoxo

    Reply
  • Nat 2019/04/03 at 2:32 AM

    I’m already ready for stone fruit season! A peach or plum galette.

    Reply
    • Ashley Lambert 2019/04/03 at 2:46 AM

      I would love to eat a carrot pineapple cake with cream cheese pecan frosting! Just in time for Easter and my Birthday. Yum

      Reply
  • Margot 2019/04/02 at 2:57 AM

    I always want to eat cake. But I saw a recipe for a crustless blueberry pie and I really want to eat that.

    Reply
  • Caroline 2019/04/01 at 8:58 PM

    This looks amazing! My husband loves lemon, so he’ll love it. The sweet treat I’m craving right now is a chocolate eclair!

    Reply
  • Anne 2019/04/01 at 5:31 PM

    Omg THIS is exactly what I want to eat right now. Citrusy lemon & chocolate! This seriously looks amazing!

    Reply
  • Karen Wade 2019/04/01 at 3:19 PM

    I’m loving this lemon tart!

    Reply
  • Audra Murphy 2019/04/01 at 2:11 PM

    Love anything lemon/citrus-y with fresh fruit for spring. Or I’m always a chocolate girl. Maybe all 3 :)

    Reply
  • Mary Ann Kadow 2019/04/01 at 1:56 PM

    I wish this chocolate lemon tart would miraculously appear before me right NOW! . . .but you solved my Easter dessert dilemma- chocolate or fruit, BOTH in this dessert!

    Reply
  • Fatimah 2019/04/01 at 11:46 AM

    Here I am, not even 8am and all I can think about is devouring a pan of brownies RN!! They always seem to hit the spot with a cold glass of milk!

    p.s This tart looks and sounds amazing!!

    Reply
  • Megan 2019/04/01 at 12:29 AM

    The chocolate and orange cookies from your cookbook – they are so good!

    Reply
  • Kimberly C 2019/04/01 at 12:01 AM

    This tart sounds amazing!! I think I would make this right now if I could. I’d love to try it with a different citrus curd though!

    Reply
  • Anita Sargent 2019/03/31 at 10:36 PM

    I was all set to pick my chocolate walnut tart. Then I saw the words shortbread! Now I want pecan shortbread cookies with chocolate glaze. Can’t wait to make the chocolate lemon tart. My book club will love it!

    Reply
  • Veronica 2019/03/31 at 10:04 PM

    A classic chocolate chip cookie

    Reply
  • Katie Walla 2019/03/31 at 9:45 PM

    Pavlova!

    Reply
  • Hope Hill 2019/03/31 at 7:53 PM

    Reading the recipe I am now craving a chocolate tart! Will definitely try to make this recipe soon. Thanks.

    Reply
  • Tyra 2019/03/31 at 7:48 PM

    As simple as it sounds, I want a freshly baked chocolate chip cookie right now!

    Reply
  • Annette 2019/03/31 at 7:25 PM

    Creme brulee! It’s always a good time for that.

    Reply
  • Laura Sharp 2019/03/31 at 6:56 PM

    Well I was craving your brown butter chocolate chip cookies, but man, I think I’m craving something else now! That looks incredible!!

    Reply
  • Annie 2019/03/31 at 6:47 PM

    I’m craving cinnamon rolls right now!

    Reply
  • N. Andino 2019/03/31 at 6:38 PM

    If I wasn’t at the beach enjoying our warm weather in California , I’ll be in the kitchen making this lemon tart with the aroma filling up very space in my apartment , yum!

    Reply
  • Rob 2019/03/31 at 6:05 PM

    Coconut cream pie sounds really good right now!

    Reply
  • Patricia A Foley 2019/03/31 at 6:04 PM

    At this moment I want the pastry cream filled cronut from Small Victory in Vancouver, BC. So good!

    Reply
  • Caity 2019/03/31 at 5:04 PM

    This looks amazing!! I’m currently craving a rich chocolatey chocolate cake!

    Reply
  • Casey 2019/03/31 at 4:34 PM

    Peach cobbler. Can it please be peach season already???

    Reply
  • Anya Vdovets 2019/03/31 at 4:09 PM

    This lemon tart is what I want!!! Absolutely delicious pictures!

    Reply
  • Haejin 2019/03/31 at 4:02 PM

    Baklava! Been thinking about it all week!

    Reply
  • Adam 2019/03/31 at 3:59 PM

    Do your yeasted overnight waffles count? I can’t stop making them. With my sourdough starter and 12 hours at room temperature, they taste like someone poured sour cherry juice all over them. So good!

    Reply
  • Kathy Oaks 2019/03/31 at 3:37 PM

    I’ve had a couple of things on my mind for the past few weeks, either a tart lemon bar with a vanilla frosting, or a brownie with a peppermint filling and chocolate ganache topping.

    Reply
  • Sarah-Jayne 2019/03/31 at 3:25 PM

    I can get behind any dessert with a yummy lemon curd, but what I really want is some pumpkin bread. I know it’s now spring, but I can’t let my pumpkin go! :)

    Reply
    • Rebecca Firth 2019/03/31 at 3:29 PM

      Pumpkin anything is perfect any time of year in my option!! (see pumpkin cupcakes with chai frosting post from several weeks back ;) xoxo

      Reply
  • Ashley 2019/03/31 at 3:23 PM

    I would love a warm cinnamon roll with cream cheese frosting right about now!

    Reply
  • Anne Weber-Falk 2019/03/31 at 2:59 PM

    I’ve had a lemon pound cake with a tart lemon glaze on my mind for over a week now. Ugh! My mouth is watering for a taste right now.

    Reply
  • Eleanor 2019/03/31 at 1:49 PM

    I have your oatmeal cookies with the glaze on my mind. Bought oatmeal last weekend and still have not baked them

    Reply
  • Jacqueline 2019/03/31 at 11:45 AM

    I’ve been craving all the citrus, and lemon meringue pie bars were at the top of my list. I made them this weekend so I can have them right now and did!! My family devours any lemon dessert so this tart is clearly my next bake.

    Reply
  • Janet 2019/03/31 at 11:09 AM

    That lemon tart looks absolutely delicious, but tops on my list is the chocolate hazelnut brownie. Both will have to wait, as I’m touring China right now. Today I went to a bakery as I’m having sugar withdrawal, bought a piece of chocolate cake. It was awful!

    Reply
    • Rebecca Firth 2019/03/31 at 2:45 PM

      Sweets in China are definitely less sweet, I’ve found — which is probably why I baked so much when I lived there!! xo

      Reply
  • Mary Ann Crimmins 2019/03/31 at 10:33 AM

    Ghirardelli Ultimate Chocolate Chocolate Chip Cookies. Try the recipe.

    Reply
  • Veronica Carr 2019/03/31 at 10:26 AM

    I want this!!! Crap I need lemons…. Sunday morning grocery trip coming right up!

    Reply
  • Cassie 2019/03/31 at 10:05 AM

    I would love a fudgy brownie!

    Reply
  • Jennie 2019/03/31 at 9:39 AM

    That chocolate lemon tart looks great!

    Reply
  • Carolyn Hester 2019/03/31 at 9:10 AM

    I’m craving the brown butter chocolate chip cookies from your book this very second! Might need to whip some up when I get home ;). Thanks so much for the giveaway!

    Reply
  • CLAUDIA DAVIS 2019/03/31 at 8:53 AM

    I like e tiramisu but wouldn’t even mind a slice of ‘plain’ old chocolate silk pie. Yum.

    Reply
  • Melissa T. 2019/03/31 at 8:34 AM

    I am craving lemon whoopie pies!! Or lemon rosemary shortbread!

    Reply
  • Anne Wallave 2019/03/31 at 7:57 AM

    Lordy, lordy, that tart looks lemon luscious! Love Baked From Scratch.

    Ok I just made lemon curd so I think I want to merrily skip in this direction and make Blueberry Mars alone Babka with Lemon Curd Glaze!

    Thanks for yet another chance this week to win a cookbook. And now I am going to go read up about Ruth Reichel’s upcoming book. Appreciate the heads up!

    Cheers,
    ANNE

    Reply
    • Anne Wallace 2019/03/31 at 8:04 AM

      Ha, ha, Google gods and their spelling. That was Blueberry Marscapone Babka with Lemon Curd Glaze.

      Reply
      • Rebecca Firth 2019/03/31 at 2:46 PM

        I think a Blueberry Mars sounds good too! ;)

        So excited for her book to arrive!!! xo

        Reply
  • Kate L. 2019/03/31 at 5:15 AM

    This tart does look amazing…but I had passion fruit and coconut dacquoise baked alaska at a restaurant for dessert on my anniversary that I can’t stop thinking about!!!

    Reply
  • Stephanie Tran 2019/03/31 at 3:09 AM

    I had been craving a slice of really decadent cheesecake all week long but the moment I laid eyes on these photos, that all changed. THIS tart is exactly what I want. I’m currently counting down the hours until the grocery store opens its doors tomorrow so I can spring there to buy all these ingredients to bake this ASAP!

    Thank you for sharing this amazing recipe and for the opportunity to win the cookbook <3

    Reply
    • Jeanne K 2019/03/31 at 6:32 AM

      I’m having a serious craving for a homemade cinnamon roll, but this lemon tart looks fantastic!

      Reply
  • Heidi Reininger 2019/03/31 at 3:05 AM

    I would love a plate of lemon-basil curd cookies with a cup of tea. Or maybe a big bowl of the curd and a spoon.

    Reply
  • Kim 2019/03/31 at 2:53 AM

    Although this tart would certainly do the trick, the seeet treat I’d really get up and dance over would be a peanut butter done from the old Sunburst market and cafe on lower State Street in Santa Barbara. I’ve often wished someone would pass along their recipe!

    Reply
    • Kim 2019/03/31 at 2:55 AM

      Gosh, correct seeet to sweet and done to dome, please. My trigger finger is jumpy!!

      Reply
  • JJ Wong 2019/03/31 at 2:49 AM

    I too want to try and bake milk bread. I’ve been baking cookies and cakes and want to move on to breads!

    Reply
    • Rebecca Firth 2019/03/31 at 2:47 PM

      ME TOO!!!! It’s all I can think about and as soon as I finish up a project, I’m onto milk bread! xx

      Reply
  • Kate Landowne 2019/03/31 at 2:36 AM

    This tart does look amazing…but I had passion fruit and coconut dacquoise baked alaska at a restaurant for dessert on my anniversary that I can’t stop thinking about!!!

    Reply
  • Jamie Wollman 2019/03/31 at 2:27 AM

    OMG! Triple chocolate brownie RIGHT NOW! And it’s my birthday, so I get to choose❤

    Reply
  • Marjorie Sener 2019/03/31 at 2:26 AM

    The sweet treat I want to eat RIGHT NOW is the Chocolate Lemon Tart, naturally – just like everybody else!

    Reply
  • Celeste Lamosse 2019/03/31 at 2:14 AM

    THIS! I want to eat THIS lemon chocolate tart right now! But I can’t because its late at night and I have to run to the store for some of the ingredients. But I am making this lusciousness tomorrow!

    Reply
    • Rebecca Firth 2019/03/31 at 2:18 AM

      You should!!! We devoured this — it’s too yummy!! xoxo

      Reply
  • Bridget 2019/03/31 at 2:09 AM

    uh, THIS TREAT. please and thank you! looks so yummy!

    Reply
  • Maddie 2019/03/31 at 1:52 AM

    If I was going to make anything I would make this tart right now! It looks amazing. I hope I win this giveaway!!!!

    Reply
    • Rebecca Firth 2019/03/31 at 1:55 AM

      Good luck to you! I hope you do make this tart — it’s fab!! xo

      Reply

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