Assalamualaikum to all. Hope that you are enjoying your weekend so far.
Last Thursday night the ladies here had our weekly Arabic class for the 2nd time and I enjoyed it so much. We learned about grammar… the nouns, verbs and simple connective words. We also learned about pronouns, singular and plural nouns. Sitting in that class brought back memories when I studied Arabic Language during my secondary days and how I wish that I had put in a lot more effort then, so tak de la now ni felt soooo lost di bumi arab ni! Well.. I guess better late than never! By the way, this class is actually organized by the Perwakilan Kuwait and our teacher is a Malaysian student from Kuwait University.
Yes… we do have quite a number of Malaysian students in Kuwait and all of these students are sponsored by the Kuwaiti government. These students were here since they were 14 years old. After they finished their secondary education in Kuwait government school, they will continue with their tertiary education in Kuwait University. Their education fees are fully paid by the Kuwaiti government and on top of that, they receive monthly allowance and also yearly ticket back to Malaysia. Every year the Kuwaiti Government will reserve 3 seats for Malaysian students and most of the Malaysian students here came to Kuwait through Yayasan Islam Kelantan (YIK) and therefore most of them are Kelantanese.
Wow… jauhnya dah lari topic ni he he he. Okay, back to the recipe for today…. Chocolate Tart. Actually my daughters had been asking for me to make this tart ever since they tasted it during open house of our dearest friend.. En Fairuz and Pn Azlina in 2010 and baru last week I finally managed to make it ha ha ha. The original recipe is from Food Network – Andy Bates website, so feel free to visit the site. The original recipe used a shortcrust pastry for the base but I am so lazy to make it, so I just used a cheesecake crust muahahaha.
For the crust:
- 1 1/2 cups graham cracker crumbs ( I used Marie biscuits)
- 1/3 cup butter – melted
- 1/3 cup sugar
For the filling:
- 450ml single cream
- 600g milk chocolate
- 150ml milk
- 3 eggs
For the crust : Mix all ingredients together and press evenly across bottom of a inch spring-form pan. Place in the fridge for 30 minutes.
For the filling:
- Turn the oven to 140°C.
- Bring the cream and milk to the boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 min. Beat the eggs then add to the chocolate and mix well.
- Fill the crust with the chocolate filling. Carefully place in the middle of the oven and bake for 30 to 40 min or until the filling appears set but with a slight wobble.
- Allow to cool to room temperature before serving.