50 ml Water
200g Dark chocolate
100g White chocolate
20 ml Cream
Method Of Preparation
Mix the butter with sugar.
Add flour and mix with hands.
Add water and combine until the dough is well mixed.
Roll the dough and line the pie pans.
Bake at 180 degrees for 15 min.
Heat the cream and add the dark chocolate to form the ganache.
Melt the white chocolate and fill with it the bottom of the tarts.
Add the ganache and top with raspberries.
Music Credits: Bensoud.com
Fresh basil is highlighted in pesto sauce, and there is no fresher sauce than this no-cook homemade pesto sauce.
Anthony Bourdain is an American chef as well as an executive chief cook of Brasserie Les Halles in New York
Paul Bocuse is named the “Father of Culinary Art” in France. He’d been a cooking icon for several years