Chocolate Twix Tart

This recipe comes from an Egyptian friend, one day talking about it he shared with me his secret and I just made a few little changes that suited me better, I hope you enjoy this recipe as much as I do

CRUST

1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 tbsp cocoa powder
 
DULCE DE LECHE FILLING

1 can of dulce de leche (380gr)

CHOCOLATE GANACHE

1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped

FOR CRUST

Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa powder; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack.

FOR GANACHE
Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes.

TART ASSEMBLE

Spread Dulce de Leche evenly over the tart surface and then pour the ganache on top.

 Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.

Upside Down Pineapple Cake with Caramel Sauce

Upside Down Pinapple Cake, what to say, its a traditional cake, easy to do and maybe found in all our Mom´s Recipe Book, but wait, not everything has been said about this fruitful delight.  This recipe also comes from a great course I attended, so check it out and enjoy!

Ingredients

 CAKE

1 cup butter
1/3 cup sugar

3 eggs
7 grs. vanilla
1 can condensed milk
1 cup flour
1 teaspoon baking powder
1 can pinneapples in syrup
3/4 cup pinneapple syrup(from the can)
canned cherries
walnuts

CARAMEL

1/3 cup caster sugar
1/4 cup butter

SAUCE

1 cup of sugar
1/2 cup of butter
1/2 cup half and half

1 1/2 tbsp. vanilla
2 Tbsp.rum

HOW TO

grease and line round mold.

CARAMEL

Prepare caramel by putting butter and sugar in a saucepan on medium heat, until the sugar has melted.

CAKE 
With a mixer cream butter, and sugar until light and fluffy, add vanilla and eggs one by one. Add sifted flour, baking powder and mix well.

Blend both mixtures adding the condensed milk, the pinneapple syrup.

Place the caramel on the base of the mold, then the pinneapples an the cherries in the center,

Pour the batter and bake for 50 min.medium oven.

 SAUCE
In small saucepan melt butter with the brown sugar over medium heat, bring to a boil whisk constantly , remove from heat and whisk the vanilla, rum and the milk.

Serve warm or cool with the cake, as desired