I'm going through another hair and makeup phase. I just can't get enough. I am LOVING this makeup artist. My favorite part of this video is when she goes through other people's makeup bags and 'socket line' speaks to me more than 'crease.' Thank you very much.
I keep a basket under my bathroom sink full of products I haven't used yet, just waiting in the wings, and I realized I didn't have a back up brow pencil.
Priority #1 today was to buy another brow pencil. I use the Superfine Liner for Brows in Soft Brown from Clinique. It's a mechanical twisty pencil and there's no tellin' how much you got left. I committed to wearing my eyebrows every day (to work) January 1, 2012 and I can't quit now! I would get the dreaded question, "Are you feeling OK today?"
Free tip: never ever let the makeup counter person draw red brows on you. NO NO NO.
I also picked up some Redness Solutions Protective Base SPF 15. I put this on first, after moisturizing, before foundation to calm down my redness. It works really well: this was the third tube I've purchased.
and now onto this magnificent chocolate dessert...
Chocolate Espresso Tart
- 8 oz bittersweet chocolate, 61%, finely chopped
- 1 1/4 cups heavy cream
- 2 Tbsp ground espresso beans
- 1 cup flour
- 3/4 tsp salt
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 egg
- 3/4 tsp vanilla
- 3 Tbsp heavy cream
- 12 oz mascarpone cheese
Place chocolate in a medium, heatproof bowl and set aside. In a small saucepan, bring cream and ground espresso just to a boil. Pour through a fine sieve over the chocolate; discard the solids. Let stand 2 minutes, then whisk until completely smooth. Let cool to room temperature, stirring every 30 minutes or so.
Beat butter and sugar until pale and fluffy, about 4 minutes. Add egg and vanilla, beat and scrape down sides as necessary. Add in cocoa and salt. Then add in flour and the three tablespoons of cream, alternating each addition. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment to a 16x6 rectangle, about 1/4 inch thick. Press dough into a 14x4 inch tart pan with a removable bottom. Trim excess flush with rim. Pierce bottom all over with a fork. Freeze until firm, about 15 minutes. Bake until dry, 18-20 minutes. Let cool completely and unmold.
Spread mascarpone cheese evenly over bottom of tart shell.
Beat ganache until soft peaks form, 6-7 minutes and transfer to a pastry bag to make the rosettes. Pipe rows of rosettes on top of mascarpone. Tart can be refrigerated, covered, up to one day before serving.
Note: I was too lazy to drive to The Nicer Grocery Store to buy mascarpone cheese. I used 8 ounces of cream cheese and beat it with about 7 heaping tablespoons of powdered sugar.
Source: Martha Stewart's Pies & Tarts
This is the tart pan I used.