Chocolate Tart with Salted Caramel

Tart Crust:

3/4 of Cream Crackers packet

1/2 bar of salted butter 

Salted Caramel:

1 cup sugar

1/4 cup water

1/2 cup heavy cream

1 teaspoon Sea Salt

Chocolate Ganache:

1 cup heavy cream

1/2 cup Milo® 

1/4 cooking chocolate, cut to pieces.

Directions

1. For the Tart Crust, crushed the cream crackers and combine with butter. 
2. Press into 4-inch tart pan / cupcakes. Freeze 30 - 60 minutes 
3. 
   
4. For the Salted Caramel, mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Continue boiling 5 to 6 minutes or until golden brown, swirling pan occasionally for even cooking. Remove from heat. Add cream, 1/3 at a time, whisking until well mixed after each addition. Add sea salt; whisk until dissolved. Let the caramel cool down and is firm. Then, Divide caramel among tart shells. You may freeze it again for 15 minutes (optional)
5. 
   
6. For the Chocolate Ganache, bring cream just to boil in medium saucepan on medium heat. Remove from heat. Add Milo; whisk until dissolved. Add chocolate; stir until chocolate is dissolved and mixture is smooth. Spoon ganache over caramel in tart shells. Refrigerate 3 hours or until ganache is firm. NOTE: it;s not so firm, and is always runny.

Fruit Cocktail Upside Down Cake

My 2nd cake I've ever tried...and is kinda my favourite

Fruit Cocktail Upside Down Cake



1/3 cup of margarine
2/3 cup of brown sugar
2 cups of drained fruit cocktail (#2 1/2 can)

CAKE:
1/3 cup of shortening
1/2 cup of sugar
1 egg, unbeaten
1 1/4 cup of flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of milk
1 teaspoon of vanilla 


Melt butter and pour into 8 inch square pan. Sprinkle with brown sugar and arrange over brown sugar the fruit cocktail. Set aside and prepare cake batter. Gradually add sugar to shortening, creaming until fluffy. Add egg and beat well. Add sifted dry ingredients to creamed mixture alternately with milk and vanilla, beating well after each addition. Spread over fruit cocktail in pan and bake in preheated oven at 150ºC. for 20 minutes. Let stand in pan 5 minutes, then turn out upside-down on serving plate. Serve warm with whipped cream. Serves 6-8.