Chocolate Ganache Tartlets

Chocolate Ganache Tartlets

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.Yes, I read it from Wiki. :) In this recipe I will be using some chocolate ganache as a filling over this tartlet crusts that I am going to make. Please consider sending me an email if you have any suggestions for this recipe. 

Ingredients: 
2 cups of All-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup corn starch
100 grams of softened and unsalted butter

1 teaspoon of salt

1 teaspoon of vanilla syrup

1 whole egg

Key Tools:
Tart/Tarlet shells
Balloon whisk
Fork
Mixing bowl
Cling wrap

Procedure:

1. Mix brown and white sugar in a mixing bowl then add softened butter. Cream then all together using a fork. 
2. Once the butter and sugars are creamed, add in 1 whole egg, a teaspoon of vanilla and 1/2 cup of corn starch then mix them all together. 
3. Once the above ingredients are thoroughly mixed, gradually add in the all-purpose flour. Gradually mixing in the flour will make it easier for you to avoid lumps.
4. Continue mixing until you are done with all the flours.  The targeted consistency is like into a cookie dough or a wet beach sand.
5. After mixing, transfer the dough into a cling wrap and wrap it tightly forming a rectangular shape which is half an inch thick.
6. Freeze the wrapped dough for a minimum of 25 minutes or until you are ready to use it.
7. Once frozen and firmed, unwrap the dough over a lightly-floured surface or a board and cut the dough in half.
8. Roll the dough into a quarter of an inch thick and use your best tool to cut it into a circle or according to the size and shape of your tart/tartlet shells. 

9. Lay in the shaped dough inside the shells forming a tart crust.
10. Do procedure 9 with all the shells you got and preheat the oven at 180 degrees Celsius.
11. Bake the tart or tartlets for 15-20 minutes or until they turn into light-golden brown. 

12. Cool them down after baking until they are cold enough to handle. Take the tart crusts off the shells and fill with your desired fillings. I will use chocolate ganache for this one. You may use fruits, jams, creams etc. 

Please watch the video:

Sprite™-marinated Chicken Adobo

Sprite™-marinated Chicken Adobo

Adobo is a classic Filipino dish that has been passed through from generations to generations.
From the simple soy sauce and white vinegar flavor, people have come up with several ways to enhance and enjoy this all-time favorite dish.

In this recipe, I am going to show you how to make a chicken breast cut into a lovely sweet and savory adobo using a colorless, lemon and lime flavored, caffeine-free soft drink,Sprite™.

Sprite-marinated Chicken Adobo

Ingredients:

*For the marinate:

250 grams Chicken (Breast, legs, wings etc)

1 clove of garlic

250 ml or 1 glass Sprite™

1 tbsp salt

1 tbsp ground black pepper

4 tbsp soy sauce

3 tbsp white vinegar

*For the cooking process:

3 tbsp cooking oil

Procedure:

1. Mince 1 clove of garlic and dice or slice chicken (breast)

meat into 6 portions.

2. In a bowl, mix the garlic and the chicken together

with 1 tbsp salt, 1 tbsp ground black pepper, 4 tbsp 

soy sauce and 3 tbsp white vinegar.

3. Mix all the ingredients well.

4.Pour in 1 glass or 250 ml Sprite™ and mix them together.

5. Cover the bowl and let it rest for an hour under 

room temperature. You can also put these on the fridge overnight.

After an hour or marinating;

6. Strain the chicken off the marinate and let it dry. 

Do not discard the marinate.

7. Get your pan nice and hot and then pre-heat the oil

under low-medium heat.

8. Once the oil has been preheated and ready, lay in the chicken meat

and brown/fry them for 3 minutes per sides. 

9. Once both sides are done, pour in the marinate and mix it well.

10. Cover the pan with the lid and let it simmer for 5 minutes.

11. Check after 5 minutes and stir. The marinate should be reducing down

into a sauce. Cover again and wait until 2 minutes.

12. Check the sauce if has reduced well. Stir to prevent it

from burning. 

13. Taste for seasoning and check the consistency of the sauce.
14. If you are satisfied, turn off the heat and give a final stir.

Let it rest for a while before serving. We don't want someone else's tongue to get burn.

This is perfect for lunch or dinner.

You are free to double up the ingredients on this recipe if you wish to cook more of them.

Here is the video: Please drop by on my youtube channel and hit the subscribe button for more of my upcoming video recipes.

Thanks ahead.