Caramel Chocolate Tart

 

Chocolate Tart PinkLR.jpg

Don’t you hate when you invite guests over and hear them cheering, drinking, having a blast while you’re stuck in the kitchen, running in all directions, heating dishes and making sure everything is perfect?

Thinking of this makes me have second thoughts about how much I truly love (or not) Christmas!

This is exactly the time when, I appreciate recipes like that. Recipes that can be done entirely the day before and requires minimum manipulation on the day of the event.

  • This tart requires no baking.
  • If using a round tin, then 20cm would be required.
  • The base can be done with Chocolate Oreo or Speculoos biscuits.
  • Crush biscuits in a food processor or in a plastic bag using a rolling pin.
  • As for the filling, semisweet chocolate can be replaced with dark chocolate and two more tablespoons of sugar, or use milk chocolate and omit the sugar.
  • For coffee lovers: caramel sauce can be replaced with 1 tablespoon instant coffee powder.

Merry Christmas food lovers!

Caramel Chocolate Tart

Ingredients

For the base

  • 32 chocolate biscuits or Oreo Biscuits, crumbled
  • ½ cup / 50g butter, melted

For the filling

  • 150g semi-sweet chocolate chips
  • 2 cups heavy cream
  • 3 tbsp sugar
  • 2 tbsp caramel sauce
  • ½ tsp salt
  • 25g corn flour
  • 1/3 cup milk

Directions

  1. To make the base In a food processor, pulse biscuits, butter and salt until you have a moist sandy mixture. Press biscuit mixture into a tart tin and refrigerate for 3 hours.
  2. To make the filling In a saucepan, on low-medium heat, pour the chocolate chips and the cream and stir until the chocolate melts. Add sugar, caramel and salt. Stir to well combine.
  3. In a small bowl, whisk corn flour and milk together and, off the heat, add to the chocolate mixture and mix. Return sauce over low heat and keep stirring 5-7 minutes or until sauce thickens. Leave to cool 15 minutes.
  4. Take out the base-lined tart tin, pour the chocolate mixture evenly on the top and return it to the fridge to chill overnight.
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About Last Night

“I promised Wael to join him at the spinning class this evening, but I think I’m going to take a rain check, as I really don’t regret any of the calories that made their way –amusingly- to my hips through my sophisticated palate, over dinner last night. It will be like cheating on your husband with Jason Statham, will you really regret it? Naa!”.

1 day earlier

My husband and I left the car with the valet and entered RARE, a charming restaurant, nestled in Ashrafieh.

For its 10th anniversary the menu has been re-invented by The Chef Cynthia Bitar, daughter of Nazira Bitar, and graduated from Chef Paul Bocuse school in Lyon. The new menu features an indulgent selection of starters and main courses accompanied by a rich wine list and an exemplary service.

Our host Wael Haddad recommended I try the oven-baked tomato and goat cheese tart as a starter. It was impossible to resist this flavorsome piece of heaven, lay on a crispy golden pastry and served with a delicious side salad. A star dish!

Tomato,jpg

As for the main course, he suggested I have the oven-baked sea-bass with black rice calamari and chorizo. OMG! I it was so delicious I could lick the plate clean. What a creative combination of ingredients, a delectable choice worth every bite.

SeaBass

While clinking glasses with Cedric and Rania, -our friends- who joined us over this beautiful occasion, I stared with eyes wide open at Wael coming our way showing off with a banoffee pie, guaranteed to impress. Thumbs up!

I always wanted to eat at Rare restaurant, but was always postponing it, well in case there are other procrastinators out there looking for a one-of-a kind-meal, stop searching and book your table at Rare.

Below recipe was among my first posts and I proudly share it back!

Banoffee Pie Verrine Style

BanoffeePie1-Blog

Ingredients

  • For the base: 60g butter, melted
  • 250g digestive bicuits
  • For the caramel: 100g butter
  • 100g brown sugar
  • 1 can of Condensed Milk
  • For the topping: 4 bananas, sliced
  • Cocoa Powder, to dust
  • Chocolate curls, to decorate
  • Whipping Cream (optional)

Preparation

  • Place the biscuits in a plastic bag and crush using a rolling pin. Transfer to a bowl and add the melted butter and stir. Divide the mixture into 12 small glasses and press into an even layer. Chill the base while you make the filling.
  • In a non-stick saucepan place the butter and sugar. When the butter melts and the sugar dissolves add the condensed milk and stir continuously. Bring gently to the boil. As soon as it thickens, remove from heat and allow to cool.
  • Spread the caramel on the biscuit base evenly and chill for about 1 hour or until firm.
  • Slice the bananas, dust liberally with cocoa powder and layer over the caramel.
  • Finish with whipping cream and some grated chocolate. Serve.

Chocolate Caramel Cheesecake

ChocolateCaramelCheeseCake

We had guests over few drinks last evening and the main topic of the conversation was my husband’s Harley Davidson collection. The same Vroomvroom talk went on and on until it was time for dessert… and all of a sudden the Vroom tone changed to Mmmmm Mmmmm Mmmmm.; My super hero Chocolate Caramel Cheesecake was served and made its way triumphantly to everybody’s thinking to change the subject from biking to baking.

I sat on my throne watching the last slice disappearing, and thinking I can’t be any happier!

This super easy “No Bake” cheesecake recipe is delicious to the eyes and to the taste buds as well. It is fabulous for parties or events. I hope you will try it and bedazzle your guests the way I did.

Chocolate Caramel Cheesecake

 Ingredients

  • 1 cup graham biscuits, ground
  • ½ cup butter, melted
  • 1 tbsp brown sugar
  • 2 cups cream cheese (like Philadelphia)
  • 1 cup chocolate spread (like Nutella)
  • 6 tbsp icing sugar
  • ½ cup whipping cream
  • ½ cup milk
  • 2 tbsp caramel sauce
  • Chocolate sprinkles or chocolate chunks

Preparation

  1. Mix the biscuits, the butter and sugar until you have a moist sandy mixture. Press into a 20cm round cake and refrigerate.
  2. Beat together 1 cup of the cream cheese, chocolate spread and 3 tablespoons of the icing sugar until well combined.
  3. Top the biscuit base with the cheese mixture and place in the fridge to chill for 1 hour.
  4. Beat together the rest of the cream cheese, the whipping cream, and the milk until smooth. Add the rest of the icing sugar and the caramel sauce and continue beating until combined.
  5. Top the chocolate layer with the caramel cheese mixture and place in the fridge to chill for 2 hours.
  6. Decorate with chocolate sprinkles or chocolate chunks and serve chilled.