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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Tenderloin Strips Easy Version

Beef Tenderloin-MayaOryan

I learned this recipe from my sister Hala. She has a whole repertoire of delicious recipes that can be ready in half an hour. She, like many working women has little time to spend in the kitchen and big concern about giving her family the right healthy food.

When she first gave it to me, I thought it was too simple to be good, but it turned out to be one of the juiciest and most flavored beef strips recipe, I cook.

It’s a family meal! When it’s on the menu: NO complains, everyone is eating happily. I usually add carrots to the mushrooms, too bad this time I didn’t, they would have added some color to the photo. When I was cooking this morning, I had no intentions to take pictures, I decided only when I saw the kids’ friends eating and asking for a second serving. Then I said: “Let’s shoot and share!”

This recipe can be done with rice or mashed potatoes, it can also be prepared as a festive dish, trust me, your guests are going to love it.

Tenderloin Strips Easy Version

Ingredients:

  • 1kg beef tenderloin, cut into strips
  • 1 onion
  • 1 garlic clove
  • 200g mushrooms, sliced
  • ¾ cup Ketchup
  • ¾ cup olive oil
  • ¾ cup soy sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp butter
  • 2 cups basmati rice

Preparation:

Marinate in the refrigerator, beef strips with ketchup sauce, soy sauce and olive oil, overnight.

Melt the butter in a large heavy bottomed pot and add the onions and the garlic. Sauté for few minutes or until the onion starts to wilt and the garlic starts to turn golden.

Add the meat in batches and cook for 2-3 minutes or until it starts to brown on all sides, add the marinade, season with salt and pepper and let it simmer, with the lid on, until the meat is tender and the liquid is reduced and reaches a thick consistency.

Finally, add the mushrooms and let it simmer on medium heat for about 5 minutes.

Cook the rice according to package instructions and serve hot with beef strips.

Note: Since the marinade has a big amount of soy sauce, which is high in sodium, better not to add too much salt.