We’ve been mesmerised by Rowena Scott-Campbell’s romantic images of flowers and gardens in the grain+feather Instagram gallery, as well as enjoying her contemporary take on the recipes her grandmother and mother used to make. So it seemed an obvious choice to ask her what would be her perfect treat for Mother’s Day. We weren’t surprised to get a recipe for a chocolate tart that is simple to make, and that tastes as good as it looks – or perhaps looks as good as it tastes! Like us, Rowena loves seasonal ingredients and plants, and you can find her taste-of-summer recipe for Elderflower and Strawberry Layer Cake, created for us to celebrate British flower season, here.

A Marriage Made in Heaven

Flowers and chocolate, of course, are the perfect feel-good combination. According to a recent survey by the Society of American Florists, almost 90% of people said giving flowers made them happy, 80% said receiving flowers made them happy and about the same number said that having flowers in their home or workplace boosted their mood. Meanwhile, scientific studies show that chocolate has a similarly life-enhancing effect, boosting the production of endorphins, the feel-good chemicals in our brain that bind with opiate receptors to make us feel euphoric, as well as containing tryptophan, a precursor to serotonin, the transmitter of happiness and positive mood. It seems that fragrant fresh flowers and chocolate tart are a marriage made in heaven – and don’t be afraid to snip a rose or a few smaller flowers from your Mother’s Day bouquet to make your tart look really special.

Rowena’s Recipe

I’ve had this recipe stashed away in my recipe box for many years, an old favourite slightly forgotten – but honestly, now that I’ve revived it, there is no way it will find its way back to the bottom of the box! Best made the day before, this simple recipe is perfect for a special occasion.

Ingredients for Chocolate Torte

- 150g butter

- 300g digestive biscuits

- 200g condensed milk

- 225g good-quality plain chocolate (min. 50% cocoa solids)

- 150ml double cream

- Decoration of your choice (I used frozen berries and crushed Amaretti biscuits


1. Crush the biscuits until they resemble fine crumbs, melt the butter and mix the two together.

2. Press firmly into a 23cm flan tin (including up the sides) and leave to cool in the fridge for at least an hour.

3. Once the base has cooled, melt the chocolate in a bowl over a low heat and mix in the condensed milk. Leave to cool for 10 minutes.

4. Whisk the double cream into the chocolate mixture until it becomes smooth and silky. Pour over the biscuit base and allow to cool overnight.

Decorate just before serving and add a good dollop of cream or crème fraiche.