Beware! This is going to be a photo overloaded post!

Will be making Chocolate Caramel Tart today!
Ingredients needed~

The creaming process.

Well while the butter and sugar were being creamed by my KitchenAid, i was busy wrapping my square tin with aluminium foil and greasing it generously with butter.

I guess making a mess often took place whenever im having my first try out on the new receipes.

Once the batter is done, i spoon them carefully and spread them as flatly as i can into the square tin.

Results will be pretty good if you can flatten them easily as this will aid an evenly baked crust.

Now after you carefully flatten them evenly, use a fork and give the crust several poking.

This will assure your crust to bake evenly further as the holes allow the crust to breathe and expand.

No more crust with big air pockets!

Baking in process~!

See how flat the crust turns out after baking. =)

Dont worry about the holes. Look at how they sealed up during the baking.

Now comes the difficult part of the recipe.!

First, add all necessary ingredients in and bring it to a boil
Amber brown. The dangerous part have come yet.


And here, I will have to add the salt and cream at the same time. This is when the caramel will start to sizzle and splatter angrily around.
Pour it into a bowl and wait for it to cool down.

Now pour the caramel into the prepared tin and tartlet shell( if you have) and wait for it to harden further.


Once harden, i poured the cooled ganache i have made earlier and the tart is almost done.

More chocolate for the big tin of goodness.

The finished product.

=)
I hope i have bored anyone out here.

Would like to highlight a little hiccup that took place.
Apparently the caramel for the big square tin was too thick(almost to a cm) when cut/eaten. it did not taste as good as the ones in the tartlet shell. which however the homemade crust did taste much better that the small ones i bought at Phoon huat.
A good tip would be making a small marking on the tin before pouring the caramel.
I definately had a good time making this tart.

meanwhile, email me @ lovee-cupakes@hotmail.com for this recipe! =)

Condensed milk~ I can easily give up sugar for this anytime.
So when i learned about the recipe i could have made out of condensed milk than sugar.
I jumped immediately at it.

And now~ *drums roll*


Well the sponge is denser than any homemade butter cake i have come acrossed.
However its just a simple cake that goes very well with a cup of kopi-o due to its sweet aroma.

And of course,
meanwhile, email me @ lovee-cupakes@hotmail.com for this recipe! =)