The physical baker

 This tart is more chocolaty than you can imagine. Like the blueberry tart, this recipe uses a biscuit base rather than pastry. This is crisper than pastry but can be a bit hard. I find making pastry quite difficult with my Parkinson's hands, this is much easier.   The base. Flour cocoa powder  Sugar Butter salt  The amount of base ingredients depends on the size of your tin. Cover the bottom of your tin with equal amounts of flour and cocoa to a depth of about 0.5 cm add about  a couple of tablespoons of sugar a tablespoon of porridge oats and 1/4 teaspoon of salt. Tip into a bowl and melt 100g of butter. Pour the melted butter into the flour and stir well. The mixture should clump together in small balls. If the mixture forms a paste add more flour and if it doesn't clump together add more melted butter. Tip the flour mix into the tin and squash it down with the back of spoon.  Make sure you squash into the corners and up the sides of the tin.  Bake ...

 The problem with blueberries is that they contain a lot of water which comes out on cooking. This can make the base of the tart soggy. The other problem is that to make good pastry you need to manipulate the flour and butter with your hands to get a consistency like bread crumbs.  This is getting more and more difficult for me. My solution is to use a biscuit recipe instead of pastry for the base.   The Base Flour Sugar Butter Porridge oats  The amount of base ingredients depends on the size of your tin. Cover the bottom of your tin with flour to a depth of about 0.5 cm add a couple of tablespoons of sugar and a tablespoon of porridge oats. Tip into a bowl and melt 100g of butter. Pour the melted butter into the flour and stir well. The mixture should clump together in small balls. If the mixture forms a paste add more flour and if it doesn't clump together add more melted butter. Tip the flour mix into the tin and squash it down with the back of spoon.  Make s...