Caramel Chocolate Tarts And Red Velvet Cheese Cake by Zarnak Sidhwa

Ingredients For Caramel Chocolate Tart:

For the Base:

• Flour  1 cup
• Butter  90 gm
• Caster sugar  1/4 cup

Ingredients For the Caramel:

• Condensed milk 40 gm
  
• Butter extra  30 gm
  
• Liquid glucose  1 tsp

For Topping:

• Cooking chocolate 100 gm
• Butter 40 gm

Method:

1. Preheat oven to 180 degrees C.
2. Grease 24-hole (1-1/2 tbsp or 30 ml) mini muffin pan.
3. Blend or process flour, butter and sugar until the ingredients just come together. Press level tbsp of butter mixture into each hole of prepared pan to form tart base. Bake about 10 minutes or until lightly browned.
4. Mean while, combine condensed milk, extra butter and liquid glucose in a small sauce pan, stir until smooth. Do not boil.
5. Pour hot caramel filling into the hot bases, return to oven about 3 minutes or until the caramel begins to brown around the edges.
6. Stand for 2 minutes; using a pointed vegetable knife, gently remove tarts from the pan and cool.
7. Melt the chocolate with butter.
8. Spread the melted chocolate over the cooled tarts top. Stand until set.
   

Ingredients For Red Velvet Cheese Cake:

Ingredients For The Base:

• Oreo cookies  200 gm
  
• Unsalted butter  80 gm

Ingredients For The Cheese Cake:

• Dark chocolate  100 gm
  
• Cream cheese  250 gm
  
• Caster sugar  5 tbsp
  
• Double cream 150 ml
  
• Red food color 1-2 tsp
  
• Gelatin  1 1/2 tbsp
  
• Water  20 ml

For Topping:

• Double cream 250 ml

Method:

1. Put the cookies in a medium bowl and, using the end of a rolling pin, crush them until fine.
2. Add the butter and mix well.
3. Squeeze some of the mixture in your hand; it should stick together if not, add a little extra butter.
4. Tip the mixture into a 23 cm spring form pan and press firmly over the base.
5. Put the pan in the fridge until needed.
6. To make the cheese cake, melt the chocolate in a double boiler over simmering water, making sure the base of the double boiler does not touch the water.
7. Remove from the heat and allow to cool.
8. Double boil the gelatin and water.
9. Remove from the heat and allow to cool.
10. Beat the cream cheese and sugar together in a medium bowl until smooth and creamy.
11. In a medium bowl whisk together the cream and food coloring until the cream holds soft peaks.
12. Pour in the melted chocolate and gently mix together.
13. Add the cream mixture to the cream cheese mixture along with the gelatin mixture and fold together until evenly combined.
14. Pour the mixture onto the prepared biscuits base and smooth out.
15. Chill for 2 hours or until set.
16. Before serving, put the double cream for the topping in a medium bowl and whisk until hold soft peaks.
17. Spread the cream over the top of the cheesecake.