Sweet Caviar Tart­let and Fiery Deca­dent Choco­late Cake

Northern Living - - FRONT PAGE -


Pastry Crust: 1 1/3 cups MAYA All-Pur­pose Flour 1/4 tsp. salt 3 tbsp. su­gar 3 tbsp. white choco­late, grated 1/2 cup but­ter 1 pc. egg, beaten 1 tbsp. pars­ley, chopped Fill­ing: 250g cooked shrimp 100g cooked ba­con bits 1 tbsp. marsala wine 1/2 cup cream cheese molded white choco­late, round and flat caviar


Pre­pare Pastry Crust:

Pre­heat oven to 375 F. Grease and line 1-ounce muf­fin pans with paper lin­ers. Set aside.

In a bowl, sift to­gether flour, su­gar and salt. Add choco­late crumbs. Cut-in but­ter un­til mix­ture re­sem­bles coarse crumbs. Add beaten egg and mix dough un­til the dough can be formed into small balls. Roll out the dough to fit the muf­fin pan. Bake for 10-15 min­utes or un­til done. Pre­pare Fill­ing:

In a food pro­ces­sor, com­bine cooked shrimp and ba­con bits, then pulse pour in marsala wine. Set aside.

In a sep­a­rate container, whip cream cheese un­til soft. Blend it well with the pre­vi­ous mix­ture. To As­sem­ble:

Pipe out or spoon gen­er­ous amount of fill­ing into the pre­pared crust. Place white choco­late and add the caviar on top.

Note: You can also use milk choco­late or dark choco­late as sub­sti­tute for white choco­late.

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