All our life, we’ve heard things like “Work hard for now. it’s gonna get a whole lot easier after this”, “Just this once… give it your all, you can enjoy later” and so on. Truth is, it never gets easier.
As a matter of fact life gets more demanding every passing day. You need to make choices along the way, which however right they might seem at the moment would make you kick yourself later, Or you would end up happy making them. Either way, Life just keeps you on your toes.
The best answer to life is to do the best you can and hang in there. You rarely get appreciation right away, But it does come to you sooner or later in ways you have never imagined. Just be the best possible version of yourself and take it from there.
I dedicate this post to thank everyone who’s played a part in my life. I wish you all peace and love. :)
This year impress all, at your Christmas table with this divine Chocolate Caramel Tart! Happy Holidays!!! Cheers!!! :)
*adapted from Martha Stewart’s Chocolate caramel tart with my own adjustments and convenient substitutes.
Chocolate Tart Dough:
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/4 cup confectioners’ sugar
1 small egg yolk
1/2 teaspoon pure vanilla extract
3/4 cup all-purpose flour, plus more for rolling
1/8 cup unsweetened Dutch-process cocoa powder
1/4 cup water
1 cups granulated sugar
1/8 cup light corn syrup or pancake syrup
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream or 1/2 sachet whip cream powder
1 tablespoons creme fraiche (2 tablespoons if using whip cream powder)
a pinch of coarse salt
Chocolate Ganache Glaze:
1/4 cup heavy cream
50 gms extra-bittersweet chocolate, finely chopped
Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners’ sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough 3/16 inch thick. Using a floured rolling pin gently roll the dough over a 7 inch tart pan, trimming away any excess dough. Chill the tart shell in the refrigerator for 20 minutes.
Line the tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pan to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
Make the filling: Place 1/4 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream/whip cream powder, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Pour caramel in the tart shell while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour the glaze over the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.