Chocolate Raspberry Flan Recipes

TRIPLE CHOCOLATE AND RASPBERRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
• Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
• Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
• Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
• Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
• To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM

Steps:

• preheat oven to 180 Celsius.
• FOR THE BASE.using a processor, blitz the flour and butter until a sandy texture.
• add the eggs and sugar and pulse till a dough comes together.
• remove the dough from the processor and knead together. wrap in plastic wrap and refrigerate for 30 minutes.
• roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over).
• prick all over the bottom and a bit on the sides with a fork.
• cook for approximately 35 minutes or until golden. if pastry is browning to fast, cover with foil.
• cool completely.
• FOR THE FILLING.using an electric mixer, beat the cream cheese together with the icing sugar until smooth.
• beat in the cream until thickened. then beat in the raspberry puree.
• mix the gelatine with the boiling water, stirring until dissolved. cool slightly then beat into the raspberry mixture until well combined.
• pour filling into the base and refrigerate till set, at least 6 hours. wait at least 4 hours before applying topping.
• FOR THE TOP.remove 2 tablespoons of cream from the 350 ml. put aside.
• whip the rest of the cream with the icing sugar to soft peaks.
• in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.
• beat the white chocolate into the whipped cream, beating till thick and firm.
• TO PUT TOGETHER. spoon the raspberry puree over the top of the filling.
• pipe or spoon the cream around the edge of the flan.
• decorate as desired. keep refrigerated.

EASY CHOCOLATE RASPBERRY TART

Steps:

• 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
• 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
• 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
• 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

CHOCOLATE RASPBERRY 'FLAN'

Steps:

• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Microwave chocolate, marshmallows and COOL WHIP in medium microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted and mixture is well blended when stirred. Gradually whisk in gelatin until blended.
• Pour into 4 dessert dishes. Refrigerate 4 hours or until firm.
• Top with berries just before serving.

CHOCOLATE-RASPBERRY FLAN

Steps:

• Add boiling hot water to dry jelly powder.
• Stir for 2 min, or untill completely disolved; set aside.
• Place chcolate, marshmellows and whipped topping in a medium microwaveable bowl.
• Microwave on HIGH 2 min or until mixture is well blended when stirred.
• Add jelly gradually, beating with wire whisk after each addition until well blended.
• Pour into four individual dessert dishes or champagne flutes.
• Refrigerate 4 hours, or until firm.
• Top with a dallop of whipped cream and a raspberry.
• Store left overs in refrigerator.

CHOCOLATE RASPBERRY TART

Steps:

• For Crust:
• Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture resembles coarse meal. add water and egg yolk and mix in with fork until well incorporated. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
• Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
• Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven; maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.
• For Filling:
• Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
• Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl. Sift over tart.

CHOCOLATE-RASPBERRY TART

Steps:

• Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
• In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.