With a Brooklyn scowl, I appear on the scene, round and clean, more grumpy than mean.
A few weeks ago, Kirk, the founder of this site approached me with the idea that I might contribute a bit of my foodie love to his burgeoning community. After hearing the passion in his voice when he spoke about what his vision for the underserved population of XL men I felt I had to give a bit of myself to his endeavor.
My name is Amos aka GrumpyBuddha. I’m a geek born in the lush rain forests of Guyana but raised in the red brick jungle of Brooklyn, New York.
At the age of twelve, I started my foodie journey with an old Better Homes and Garden cookbook and an inquisitive mind. Since then I’ve continued to follow my every whim regardless of how strange a place it leads me to.
From time to time I’ll pop in with a bit of food decadence to make your mouths water but for today we’ll start with the kind of dessert every person should know, The Chocolate Tart.
This is the kind of simple elegant decadent dessert that can be used on many different occasions.
Need to impress a date, chocolate tart topped with slivered almonds.
Valentine’s Day, Chocolate tart topped with strawberries.
Christmas, Chocolate tart topped with crushed peppermint candy.
You get the picture.
Start out by crushing 10 ounces of chocolate wafers or ginger cookies either in a food processor or by hand along with a pinch of salt and a tablespoon of brown sugar.
Melt 1 stick of butter and mix into the cookie crumbs to make a crumbly dough. Press that dough into a tart pan and bake in a 400-degree oven for 10 minutes then allow to cool.
In a saucepan over medium low heat melt 12 ounces of semi-sweet chocolate in 1 cup of heavy cream.
Pour the chocolate onto the crust and chill until firm and ready to devour. I topped mine with edible Chocolate Bell Flowers because there are levels to this foodie business.
Easy, simple but still beautiful and decadent. Sounds like the recipe of life.
Until next time, stay grumpy…
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