CHOCOLATES WITH A TWIST

Sweet Caviar Tartlet and Fiery Decadent Chocolate Cake

INGREDIENTS:

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

PROCEDURE:

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.