Gluten Free Baking – Cinnamon Almond Cake

(Cinnamon Almond Cake, by Reggie Soang)

Since the supply of AP flour has been short, I have decided to explore gluten free baking. Gluten free recipes need few more ingredients to help the product stay nice and moist. However, the techniques of gluten free baking are very similar to the ones for regular baking. One advantage of gluten free baking is that you rarely overmix the batter or dough since there isn’t any gluten involved. For our first gluten free baking, let’s make cinnamon almond cake.

For the latest COVID 19 Home Cooking Series, I present you with:

Cinnamon Almond Cake
Serves: 2 adults & 2 children

1 Cup (140g) Gluten Free Flour (you could use my recipe or buy a premix product)
1 Cup (120g) Almond Meal
1 Tablespoon (8g) Ground Cinnamon
1 Tablespoon (9g) Baking Powder
1/2 teaspoon (2g) Salt
1 Cup (240g) Sugar
1 & 1/2 Stick (170g) Butter
1 Lemon Zest
3 Eggs
1/2 (115g) Cup Sour Cream/Yogurt
1/2 (2g) Teaspoon Vanilla

  1. Take out butter 30 minutes before baking to soften
  2. Mix dry goods, gluten free flour, almond meal, ground cinnamon, baking powder, and salt, together
  3. Pre-heat oven to 350
  4. Meanwhile, butter and flour (with gluten free flour) your cake pan
  5. Beat butter until fluffy, add sugar and beat until pale and fluffy
  6. Mix in yogurt, vanilla extract, and eggs one at a time, mix to combine. Your wet ingredients will look grainy and broken. Don’t worry, adding dry goods will fix it
  7. Add dry goods in 2 batches so the flour will not get everywhere, mix on low speed
  8. Once the dry goods are mixed in, turn on your mixer on high for 20 seconds to help mixing evenly
  9. Bake the cake in 350 F for 1 Hour 5 minutes. Let cool and slice it thick…it’s gluten free! Bon Appétit.


Gluten Free Flour Blend

We are focusing on gluten free baking this week as our AP Flour supply dwindles. In times like this, a well stocked baking or cooking repertoire will come in handy! 

I recommend using a scale, if you do have one, for the following mix because using cup measurements could be inconsistent depending on your method.

For the lates COVID 19 Home Cooking Series, I present you:

Gluten Free Flour Blend

350g (2 & 1/2 Cup) Corn Starch
250g (1 & 3/4 Cup) Tapioca Starch
150g (1 Cup & 1 tablespoon) White Rice Flour
100g (3/4 Cup) Brown Rice Flour
50g (1/3 Cup) Potato Starch
10g (1 Tablespoon + 1 Teaspoon) Xanthan Gum

Simply mix the above ingredients together and store them away like flour. For the most part, you could use this gluten free flour blend in place of regular AP Flour.


One Pot Meal – Fried Rice

(Fried Rice, by Reggie Soang)

Fried Rice is one of my favorite dishes to make. Nothing I use in this dish is ever expensive, yet when put together, it is nourishing and fulfilling. Fried rice is also a great dish to use up the leftovers. After I learned the basics of making delicious fried rice, sky is limit on what I put and how I season, as long as I have the essentials: rice, eggs, scallions, sausages (or ham), oil, soy sauce, and salt. The rest is really up to the cook!

For the latest COVID 19 Home Cooking Series, I present you:

Fried Rice
Serves: 2 adults & 2 children

1 onion, medium dice
1 bag (1 pound) defrosted frozen veggies (I prefer “classic veggie blend”; peas, corn, and carrots) 
4 pcs hot dog, cut 1/4 inch wide on bias
2 pcs Italian Hot Sausage, cooked and cut 1/4 inch wide on bias
1 bunch scallions, cut 1/4 inch wide
1 pcs fresh chilies, minced
4 eggs, beaten
8 cup long grain white rice, 1 day old at least
1 cup of oil
4 Tablespoon Soy Sauce
Salt to Taste
MSG to Taste
White Pepper to Taste
Dried Chili to Taste
Egg, for fried egg
Chili Oil (optional)

  1. Turn your stove on high and have every ingredients and tools set up within your reach
  2. Ladle 2 tablespoons of oil into your pan (I used a non-stick skillet) and wait for it to shimmer. Add onions and season with a pinch of salt. Cook on high heat until it gets caramelized, set aside in a mixing bowl
  3. Back on high heat, ladle two tablespoons of oil and wait for it to shimmer. Add your veggies and cook for couple minutes until heated through. Set aside in the same mixing bowl with onions
  4. Back on high heat, and wipe off the skillet if necessary, add 2 tablespoons of oil and wait until it shimmers. Add sausages and get some color on the edges. Set aside in the same mixing bowl with veggies
  5. Back on high heat, ladle 2 tablespoons of oil and wait for it to shimmer. Add half of the eggs and season with salt. Use a rubber spatula to scramble the eggs and cut them into small chunks. Add rice, scallions, and fresh chilies and season with salt, MSG, white pepper, and dried chili, 1 teaspoon at a time. Keep the heat on high and cook the rice. The rice should be sizzling. Deglaze with half of the soy sauce and stir up the rice. When the rice is coated with soy sauce, set it aside in a mixing bowl and repeat the same process.
  6. Once all the rice is cooked, mix in the veggies. Adjust the seasoning with soy sauce, salt, MSG, white pepper, and dried chili.
  7. Wipe off the skillet and put it back on high heat to fry an egg. Add 2 tablespoons of oil into the skillet and add an egg. Once the egg white gets a little bit of color and crispy, add a tiny knob of butter and spoon melted butter around the edges of the yolk to cook the egg white. Leave the yolk runny for sunny side up egg.
  8. To plate, put a pile of fried rice in a bowl and put the fried egg on top. Add chili oil for some heat. Bon Appétit!


One Pot Meal – Roasted Garlic Soup

(Roasted Garlic Soup, by Reggie Soang)

Garlic is a work horse in my kitchen – garlic adds depth, garlic enhances flavors, garlic adds texture, garlic kills vampire…garlic is my hero! By roasting garlic, garlic becomes sweeter and tastes less harsh, and they become the perfect item for soup or condiments. I first made roasted garlic soup 10 years ago, and I haven’t forgotten the simplicity of this dish and how comforting it made me feel after a long day. My recipe is really just a guideline…there’s no rule as long as you have a fistful of roasted garlic in your pot!

For the latest COVID 19 Home Cooking Series, I present you:

Roasted Garlic Soup
Serves: 2 adult & 2 children

5 heads Garlic, to be roasted
1/4 cup EVOO
1 Yellow Onion, medium dice
3 sprigs Thyme
1 Bay Leaf
Small piece of fresh chili
1/2 teaspoon whole Black Peppercorn
1 small knob of Parmesan
1 Knorr Chicken Bouillon Cube
2 quarts (8 cups) Water
Swiss Chard, leaves and stems separated
1 Sprig Scallion, sliced
2 cloves fresh Garlic, grated
Salt to taste

  1. Cover whole heads of garlic with EVOO and wrap garlic in tin foil. Roast Garlic in 350F oven for 40 to 45 minutes, until fragrant and soft
  2. Meanwhile, using a medium pot, gently cook your onions until translucent and soft, add herbs and peppercorn and cook until fragrant.
  3. Once garlic is done, peel each cloves out of the shell and add to the pot. Add water, bring to a boil and simmer for 45 minutes.
  4. Meanwhile, wash and clean swiss chard. Tear off the leaves and break them into small pieces. Cut the stems into batons on bias, set them aside.
  5. To finish the soup, add scallions and grated garlic for freshness. While the soup is still hot, add swiss chard to wilt and chicken bouillon cube to season.
  6. Ladle garlic soup into a bowl and garnish with drizzles of EVOO. Bon Appétit!


One Pot Meal – Coconut Thai Curry White Bean Soup

(Coconut Thai Curry White Bean Soup, by Reggie Soang)

One of my favorite restaurants, Superiority Burger, came up with idea of coconut potato soup. The soup was so simple and delicious. I thought the combo of coconut and potato works perfectly well with white beans and Thai Curry; therefore, I decided to put them together in my 1-pot meal.

Coconut Thai Curry White Bean Soup
Serves: 2 adult & 2 children

For Soup:
4 cups Soaked White Beans
4 medium size potatoes, peeled
6 pcs Star Anise
2 Bay Leaf
10 cups water
1 quart (2 cans) Coconut Milk
4 Tablespoon Red Thai Curry Paste
1 teaspoon MSG
2 teaspoon Salt
1 teaspoon ground Black Pepper
4 teaspoon soy sauce

For Larb:
1 cup chopped Italian Hot Sausage
1/4 cup Red Onions, thinly sliced
1/4 cup Mint, roughly chopped
1 Tablespoon Lemon Juice

  1. To make the soup, put potatoes, beans, bay leaves and star anise in a pot, bring to a boil and simmer until potatoes and beans are cooked through.
  2. Meanwhile, make larb. Roast sausages in the 350F oven for 15 minutes. Sausages are done when they feel bouncy. Let sausages cool and chop them roughly.
    Mix chopped sausages with red onions and mint. Add lemon juice for acidity
  3. When the potatoes and beans are done, drain them and reserve cooking water. You will end up with about 1 quart of liquid
  4. Using a blender, blend everything in batches until fine and smooth
  5. Using the same pot, add 2 tablespoon of oil and roast curry paste on medium heat until fragrant, add the blended soup back and mix to combine
  6. Ladle soup into a bowl, top off your soup with larb and garnish with chili oil. Bon Appétit!


One Pot Meal – Chicken Burrito Casserole

(Chicken Burrito Casserole, by Reggie Soang)

To continue our effort in making food in 1-pot, we are making a burrito casserole today that could help you stretch your meals into a few.

For the latest COVID 19 Home Cooking Series, I present you:

Chicken Burrito Casserole
Serves: 2 adults & 2 children

4 pcs Chicken Thighs, boned
4 pcs Chicken Drumsticks, boned
Shredded Cheese (Cheddar, Mozzarella, Pepper Jack, or Any Mexican Cheese)
Cilantro, roughly chopped
Scallions, thinly sliced
Lime or Lemon
4 Roma Tomatoes
Sour Cream or Yogurt (optional_

For Bean Stew:
1 pc Onion, medium dice
1 head Garlic, sliced
1 can (28 oz.) Black Beans
1 can (28 oz.) Pinto Beans
1 teaspoon Chipotle Puree*
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Tablespoon Ground Cumin
1/2 Tablespoon Dried Oregano
1 Tablespoon Ancho Chili Powder
1 Tablespoon Chili Powder
1/2 cup Tomato Sauce
2 cup chicken stock or water
Salt to Taste
MSG to Taste

For Chicken Marinade:
1/2 Tablespoon Chili Powder
1/2 Tablespoon Ancho Chili Powder
1 teaspoon Salt
1 teaspoon MSG
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Onion Powder
1/4 Cup Canola Oil (any neutral tasting oil)

For Rice:
2 cup (370g) Long Grain Carolina Rice
740g Water

  1. Marinate chicken thighs and drumsticks for 2 hours
  2. Wash rice until water runs almost clear. Let drain and dry for at least 30 minutes. This step will help rice stay fluffy
  3. Meanwhile, make bean stew. Cook onions aggressively until dark brown and almost blackened. Turn stove to medium low and gently cook garlic. Once garlic gets a little brown, add spices and a little more oil to cook them until fragrant, deglaze with tomato sauce and scrape the brown bits at the bottom
  4. Drain beans and rinse only black beans. The liquid from pinto beans could help you thicken the stew. Add beans to the pot and stir to combine. Add chicken stock or water and bring it up to a boil, turn to simmer for few minutes to ensure everything is heated. Bean stew should be rich and velvety and not cloyingly thick
  5. Put rice in the rice cooker and put marinated chicken on top. Cook until done and let rice and chicken sit for 10 to 15 minutes before opening the rice cooker
  6. Pre-heat oven at 375F
  7. To put together the casserole, cut up the chicken into bite size and mix in with rice. Ladle bean stew on top of chicken and rice, top off bean stew with a layer of shredded cheese of your choice. Put the casserole into the oven and melt the cheese until nice and bubbly, about 7 minutes in 375F and 1 minute under the broiler
  8. Meanwhile, cut Roma tomatoes into medium chunks, season it with salt, black pepper, dried chilies, lime juice, and EVOO. Mix in cilantro leaves and Scallions
    To serve, scoop a portion of chicken casserole onto a plate, top it off with tomato salsa and a dollop of sour cream or yogurt. Bon Appétit!


One Pot Meal – Korean Spicy Chicken Stew

(Korean Spicy Chicken Stew, by Reggie Soang)

My friend, who’s been very busy with work lately, has requested some ideas for 1-pot meal. I’ve decided to make Korean Spicy Chicken Stew today because it is one of my favorite dishes from 2019. During the cooking, the stew has to bubble aggressively the entire time, which makes it unique contrary to many stew recipes. Aggressive cooking, in this case, makes the stew rich and velvety.

For the latest COVID – 19 Home Cooking Series, I present you:

Korean Spicy Chicken Stew
Serves: 2 adults & 2 kids

1 Yellow Onion, large dice
1 and 1/2 head garlic, cut into chunks
1 bunch scallions, cut into batons
4 pcs Habanero Peppers, halved and seeded*
8 pcs dried Chilies (bird’s eye, guajillo, or anything that adds some heat)*
3 pcs medium size (3/4 pound) carrots, cut into 1-inch chunks
2 pounds Sweet Potatoes, cut into 1-inch chunks
3 pcs chicken drumsticks
3 pcs chicken thighs
1/2 cup (160g) Korean Chili Paste**
1/4 cup (50g) Soy Sauce

*The amount of chilies is up to you
** If you don’t have korean chili paste, you could use brown sugar and dried chilies to make up for the lost flavors

For Rice:
2 cups (370g) Long Grain Carolina Rice
740g Water

  1. Use a soup pot, turn heat up to high and cover the bottom with a thin layer of oil. Season chicken with salt and sear them in the pot on both sides until golden brown
  2. Once chicken is seared, turn heat down to medium and add garlic, onions, and dried chilies. Sauté the aromatics until fragrant and scrape off any brown bits at the bottom of the pot; these brown bits have a lot of flavors
  3. Add everything, except soy sauce, to the pot and cover everything with water up to 1 inch above the surface. Bring the pot up to a boil and let it boil it away. The boiling technique will help you thicken and enrich your stew
  4. As you boil the stew, check on it every 10 minutes to ensure the bottom is not scorched. You will have to lower the heat as the stew gets thicker and liquid has reduced so the bottom of the pot won’t burn. The stew will take about 50 minutes or less to cook, depending on the amount
  5. Meanwhile, rinse your rice in cold water until it runs almost-clear (it will never be 100% clear), and then drain and add to your rice cooker. To cook rice, the ratio of water to rice (pre-rinse) is 2 to 1, or you could do the “finger trick”; place a forefinger on the surface of rice and the water level should come up to the first line of your finger
  6. Do not attempt to open the rice cooker immediately when the rice is done. Let rice sit in the machine for 10 to 15 minutes longer to finish cooking
  7. To plate, scoop your rice into a bowl and ladle spicy chicken stew over it. Garnish stew with freshly cut scallions. Bon Appétit!

Stir Fry Noodles

(Stir Fry Noodles, by Reggie Soang)

One of my friends needed help figuring out how to have her noodles not stuck together in a stir fry. The step to solve this problem is to rinse the noodles after cooking in water; this step will get rid of excess starch and prevent them from sticking during stir fry. Go on…give it a try!

For the latest COVID 19 Home Cooking Series, I present you:

Stir Fry Noodles
Serves: 2 adults and 2 children

4 portion noodles ( any Asian variety, or even dried Italian pasta)
4 cup red bell pepper, sliced into strips
4 cup green bell pepper, sliced into strips
4 cup cabbage, sliced into strips
1 yellow onion, sliced
10 pieces button mushroom, sliced
10 pieces scallions, cut into batons
8 cloves garlic, sliced
3 eggs, scrambled
1/4 cup soy sauce, or to taste
2 tablespoon Salt, or to taste
1 teaspoon MSG, or to taste
Ground White Pepper, to taste
Chili sauce (optional)

  1. Bring a pot of water to a boil and cook your noodles until almost done, drain and wash them under cold water. Wash noodles until water is clear and drain.  Add 1 tablespoon of oil to lubricate noodles
  2. Add enough oil to cover your skillet and turn on high heat. When oil starts to shimmer, add your veggies. Stir fry your veggies separately if your pan or skillet is not big enough. Don’t crowd the pan during stir fry. Mix the cooked veggies in a mixing bowl
  3. Wipe off your skillet and put it back on high heat with thin layer of oil. Add noodles to the skillet and gently stir them around. Let noodles sit and undisturbed for couple minutes to get some color and crispy edge. Once noodles are nicely fried, add eggs and deglaze with soy sauce. Turn off the heat.
  4. Mix noodles with veggies and season (salt, MSG, soy sauce, white pepper) to taste
  5. To serve, plate your noodles on a plate and drizzle with any chili oil or flavored oil on hand. Bon Appétit!

Date Night…No Problem!

These three recipes are easy to execute and fun to make! Go on…share them with your lovers!

For the latest COVID 19 Home Cooking Series,

I present you a 3-course Date Night Menu:

Citrus Olive Salad 
Pasta Fra Diavolo
Mille Feuille with Poached Pears
Serves: only 2 adults…kids can join

(Citrus Olive Salad with Chilies and Mint, Balsamic Sherry Vin, By Reggie Soang)

Citrus Olive Salad with Chilies and Pumpkin Seeds

1 whole Grapefruit, sliced into wheels
1 whole Navel Orange, sliced into wheels
1 whole Blood Orange, sliced into wheels
1/4 cup Kalamata Olives, halved or quartered
1 Tablespoon B&G Pickled Hot Cherry Peppers, minced
2 tablespoon Mint, hand torn
1/4 piece Red Onions, sliced thin
2 Tablespoon pumpkin seeds, toasted
4 Tablespoon Balsamic Vinegar
2 Tablespoon Sherry Vinegar
1 Cup + 2 Tablespoon EVOO
1/4 teaspoon Salt
Sea Salt to taste
Ground Black Pepper to Taste

  1. To prep citrus, cut the top and bottom off, and then trim off the peels. Cut skinned citrus into wheels
  2. Drain olives and cut them in halves or quarters
  3. Seed pickled cherry peppers and dice them fine
  4. Thinly slice red onions and soak them in cold( or ice) water for 15 minutes to rid off the harsh taste
  5. Meanwhile, toast pumpkin seeds in 350F oven until fragrant and light brown, about 7 to 10 minutes
  6. To make the dressing, measure out vinegar and olive oil, shake them in a container and season with 1/4 teaspoon of salt
  7. To plate, place sliced citrus on a plate in a rustic fashion, sprinkle olives, red onions, and cherry hot peppers around. Tear up some mint leaves and sprinkle them as well. Season citrus with small pinches of sea salt and black paper. Drizzle balsamic sherry vinaigrette and sprinkle on toasted pumpkin seeds to finish.

(Fra Diavolo, by Reggie Soang)

Pasta Fra Diavolo

For the Sauce
1/3 cup EVOO
1 head Garlic, sliced
1 Onion, medium dice
1 teaspoon Habanero Chili, minced
2 Tablespoon Chili Flakes (your own preference on the heat level)
1 teaspoon Black Pepper, ground
1 Tablespoon Soy Sauce (optional)
1 can (28 oz.) Crushed Tomatoes
1 teaspoon MSG (optional)
1/4 cup Red Wine
1/4 cup water
Salt to Taste

To Serve Fra Diavolo with:
Any dried pasta
Handful of chopped Basil
Handful of chopped Mint
Handful of chopped Parsley
Grated Parm

  1. Fry off garlic and onions in olive oil on medium high heat
  2. Add chilies and fry until fragrant
  3. Deglaze with soy sauce and add crushed tomatoes
  4. Fry tomato sauce for 2 minutes
  5. Deglaze with red wine and water and add seasoning. Bring the sauce to a boil and turn it down to simmer for 30 minutes, or until it thickens
  6. Meanwhile, bring a pot of salted pasta water to a boil (should taste like sea water)
  7. When the sauce is ready, cook your dried pasta according to the package’s instructions (my experience is about 8 to 10 minutes for dried pasta)
  8. Drain the cooked pasta and reserve pasta water. Toss pasta with spicy tomato sauce. Tear up a handful of fresh basil and mint leaves and add to pasta. Add more pasta water if need to loosen up the noodles
  9. Swirl pasta with a tongue or large fork, place it in the middle of a bowl. Grate parmesan over top and drizzle EVOO around to finish

(Mille Feuille with Poached Pears, by Reggie Soang)

Mille Feuille (Napoleon)

1 Package Puff Pastry
1 & 1/2 cup Heavy Cream
3 Tablespoon Confectioners Sugar
1 Tablespoon Vanilla Extract
2 Lemon worth of zest
2 Poached Pears, sliced

For Sugar Glaze:
1 and 1/2 cup Confectioners Sugar
3 Tablespoon Water

For Chocolate Glaze:
3 Tablespoon Confectioners Sugar
1 Tablespoon Cocoa Powder
3/4 Tablespoon Water

  1. Defrost puff pastry for 30 minutes before baking
  2. Bake off 2 pieces puff pastry according to the package’s instructions. Check for doneness; finished puff pastry should be fluffy and crispy. If you see any grease dough, then put the pastry back in the oven. Once puff pastry is done. Leave it to cool
  3. Meanwhile, make whip cream. Place cream, confectioners sugar, and vanilla extract in a bowl. Whisk until just under stiff peak. Grate lemon zests and fold them in (IMPORTANT: DON’T WHISK LEMON ZEST IN, OR YOU WILL TURN CREAM INTO BUTTER). Set aside in the fridge until ready to use
  4. To make the glazes. Combine ingredients according to the recipes and stir to combine
  5. To build mille feuille, slice puff pastry in half horizontally. You should have 4 pieces. Using a piping bag or a spoon, pipe whipped cream on puff pastry and line poached pears across, and then pipe another line of whipped cream across. Lay one piece of puff pastry on top and repeat the piping process. You could either build a 4-layer or 3-layer dessert.
  6. To finish, pour sugar glaze on the top and let it drip. Pipe chocolate vertically across sugar glaze and use a tooth pick to drag across perpendicularly to form arrows. Chill the dessert until ready to serve…and Bon Appétit!

Chocolate Tart

(Chocolate Tart, by Reggie Soang)

Baking a tart is definitely one of the most rewarding project to accomplish in baking. It’s weekend! Let’s bake some tarts!

For the latest COVID – 19 Home Cooking Series, I present you:

Chocolate Tart
Serves: 2 adults & 2 kids

8 Tablespoon (1 stick) Butter
1/3 Cup Sugar
1/4 teaspoon Salt
1/4 teaspoon Vanilla
1 Yolk
1 and 1/4 Cup (200g) Flour

For Ganache:
6 ounce Bittersweet chocolate (or semi-sweet)
1 Cup Heavy Cream

  1. Take out your butter 1 hour before and let it soften
  2. Combine salt and flour, set aside
  3. Beat softened butter with a stand mixer or electric mixer, on high speed, until fluffy. Add sugar and continue to mix until butter turns pale and creamy. Mix in yolk and vanilla into butter on low speed.
  4. Add your dry ingredients in 3 stages. Mix flour into butter on low speed to prevent dough getting tough and gluey.
  5. Tip the dough onto a plastic lined surface. The dough will be crumbly. Use both hands to push crumbs together to form a dough. Shape the dough into a wheel. Wrap the dough in plastic and rest in refrigerator for 3 to 4 hours.
  6. Meanwhile, bring your cream up to a boil and turn it off right away. Pour hot cream over chocolate and gently fold cream into chocolate to combine. Put a piece of parchment paper on top to keep it from drying out. Set aside.
  7. After 3 hours, take out your tart dough and let it sit in room temp for 30 to 40 minutes until dough is soft enough to roll out.
  8. Flour your counter and roll your dough to 1/16 inch thick. For this recipe, the dough will be enough to make six 4-inch tarts, or one 10-in tart. For making 4-inch tarts, divide the dough into 6 portions. Flour an off-set spatula and slide it underneath of a portion and lift it into the tart mold. Gently press the dough to fit and use your thumb to rub off the excess on top of the edge. Use the excess dough to patch up any cracks.
  9. Dot the bottom of the tart and refrigerate for 40 minutes before baking them off.
  10. Meanwhile, pre-heat oven to 350F
  11. Put parchment paper on your tart shells and put some dried beans on them to keep the shells from puffing during blind bake. Blind bake for 15 minutes, and remove the beans. Put tart shells back into the oven for another 5 to 7 minutes to get some color
  12. Once the tart shells are baked, let them chill. Remove the molds and pour in ganache. Let ganache set either outside or in the fridge.
  13. Dust confectioners sugar on your chocolate tart and serve. Bon Appétit!