Tarte a la Ganache (Chocolate Tart) and Creme Caramel pudding

My friend's daughter handed me recipes last week and she wants me to make her the desserts there. I chose to make this Tarte a la Ganache. Also, one of my friends loves dessert very much, I prepared an instant Creme Caramel pudding for her too. Since I need to prepare the dinner party tonight, I have mo time to make the creme caramel pudding. So the instant one is good and save me lots of time and also has quality assurance. If you want to make excellent dessert for your friends but you are in hurry. Store a few boxes of these instant pudding dessert at home. Simply add milk and follow the steps on the box then you are done. Fast and easy and yum.

Tarte a la Ganache recipe
ingredients:
10 oz semi-sweet and unsweetened chocolate (half and half)
1 1/4 cup whipping cream
Tart shells (18) or 9" pie shell (you can buy instant shells at supermarket if you don't want to make the pastry in your own)

directions:
1 prepare shells as directed on the package. Bake the shells until golden brown
2 pour whipping cream in saucepan until just boil.
3 remove saucepan from stove. Add chocolate to cream and stir until all blended and mixed.
4 pour mixture to shell and refridgerate it for at least half an hour before serving
5. you can serve with whipped cream, fruits, marshmallow or Smarties. Anything you want. Or just eat it plain.

 Creme Caramel Pudding

Prep time: 20 mins

Cook time: 20 mins
Yield: 4x150ml-capacity ramekins



Creme Caramel from instant pudding package

Ingredients:

• 160 ml whipping cream
• 160 ml milk
• 1/2 tsp vanilla extract
• 2 lemon zest (only the yellow part), each about 0.5cmx5cm in size, optional
• 2 whole eggs
• 1 egg yolks
• 50 gm caster sugar
• hot water

Caramel：

• 100 gm caster sugar
• 50 ml water

Method:

• Prepare a large baking tray: Line a piece of tea towel. (Note: it helps secure the ramekins.) Place 4 ramekins in the tray. Set aside.
• To make caramel: put water, followed by sugar in a small saucepan over low heat. Lightly swirl the saucepan to help combine the water and sugar. Continue to cook until the sugar dissolves. Once it boils, no stirring, and continue to cook until golden-brown. Pour into 4 individual 150ml-capacity ramekins, turning ramekins to coat the bottom and sides.
• Preheat oven to 160C/320F.
• Whisk the whole egg, egg yolks, sugar and vanilla extract. Set aside.
• Warm the cream and milk in a small saucepan. Add lemon zest if you like. When it almost boils but not yet, remove from the heat. Rest for about 3 minutes. Stir into the egg mixture. Strain and pour into the prepared ramekins. Fill the large baking tray with hot water (not boiling) and baked in the preheated oven for about 20 to 25 minutes, or until the custard is set.
• Remove from oven. Let it cool completely. Cover and chill in fridge for at least 3 hours, or overnight.
• Run a knife around the edge of the custard to unmould onto serving plates, served with fresh fruits.

Read more: http://en.christinesrecipes.com/2012/02/creme-caramel-valentines-day-dessert.html

At the party, White chocolate filled chocolate cupcakes with black sesame cream cheese frosting also served as well. My friend took a photo collage for me. Thanks alot.