Chocolate Silk Tart

Ingredients:
Crust

1 cup unsalted butter, room temperature
1/3 cup sugar
4 egg yolk
1 2/3 cups all purpose flour
1/3 cup cocoa powder
1 tsp salt
Filling
6 oz bittersweet or semisweet chocolate, chopped
3/4 cup whipping cream
1 tsp vanilla extract
1 tbsp chambord or brandy
1 egg

Directions:
Crust

Cream butter and sugar together. Stir in egg yolks, adding one at a time.

Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
Preheat oven to 180 degree.

On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.

Filling
Reduce oven temperature to 160 degree.
Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.
Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours, before slicing.

To Assemble
Slice with a hot, dry knife. For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy. (Gold dust can be purchased at cake supply stores.)

Reference : http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=2674

Claypot Rice (Simple & Fast version)

Claypot rice (simple & fast version) - this is a good fast food for everyone to do at home, when you are bored with eating out. Anyone can do it, even those who think they can't cook, so try it!

INGREDIENTS :

2 x boneless drumstick, cut into bite-size (you can use chicken thighs too)
2 chinese sausage, cut into thick slices diagonally (she use 2 because she has too little chicken)
1 salted egg yolk
1/2 piece of salted fish
1 tbsp of dark soya sauce
Freshly grated ginger
1 tsp corn starch
1 tsp oyster sauce / soya sauce
pepper
Rice to be cooked in rice cooker

PREPARATION:

Marinate chicken with grated ginger, corn starch, oyster sauce & pepper.

Pan fry chicken to sear it slightly (Party the cooking time in rice cooker is too slow to cook the meat thoroughly).

Pan fry chinese sausage to bring out the pork fat which adds flavour to the rice.

Once the water in the rice cooker begins to boil, put in the chicken, top with chinese sausage, do not forget to drizzle the oil in, and put the raw salted egg yolk in the centre. Cook it with the rice in the rice cooker the same way for plain rice.

Once the rice cooker timer is up, drizzle with dark soya sauce and serve.

(Do add some bak choy or kai lan if you have, we did not have it as it was a last min plan)

MY THOUGHTS: Very simple and nice dish. Could have been better with more chicken meat...hehe....