Tuesday, June 12, 2012

minutes as breathing

How many roads we traveled together

how many paths we set foot on
how many rains and snows
lanterns hanging over 

how many letters, how many separations
heavy hours in many cities
and again the tenacity to rise
and again the strength to get up and reach the destination ...

Chocolate tart
recipe by Tyler Florence
  1 cup heavy cream 
1/2 cup milk 
300 grams of dark chocolate 
3 tablespoons sugar
 pinch of salt 
3 eggs at room temperature
cup of flour 
100g butter 
pinch of salt 
1 egg
 3 tablespoons of cocoa 
1/4 cup sugar
 Quickly knead the dough, roll out, put the form into tarts and poke with the fork. Put it in the fridge for 15 minutes. Then put the cake on baking paper and sprinkle  baking beads and bake about 10 minutes at 180 degrees. Then remove the balls and paper and bake for another 5 - 10 minutes. Beat eggs with sugar. Heat the cream and milk in a saucepan, then add the broken chocolate. Constantly stir until completely dissolved. Remove the pan from the heat and while stirring add the beaten eggs. Spread mass on the crust  and bake at 350 degrees for 20-25 minutes. Tart cool and chill in the refrigerator before serving.

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