Let me call you sweet tart: chocolate raspberry valentine’s flan

DSCF7744

I was so excited to run my first foodie workshop! Weeks of lesson planning would finally come to fruition. The Exchange had wanted me to do an instructional workshop in February for its clients and since the date was so close to Valentine’s day chocolate seemed like a sweetly appropriate choice. I had decided to present truffles and a chocolate tart.  The week earlier in my George Brown B&P arts class we had created chocolate pastry for a chocolate ganache tart so I knew I had a proven recipe for success. Since this tart is done in steps I thought the best thing to do was make the pie dough ahead of time and also complete an entire pie to show what the finished product should look like. With only 2 hours alloted to my instructional session several steps needed to be done in advance. But the preparation was well worth it and those in attendance greatly appreciated the detail and the finished product!  Served in a heart shaped pan for Valentine’s Day or a more traditional presentation on other occasions, this delicious tart provides a most satisfying finale to any dining experience.

Chocolate Pastry ( yields 2 single tart shells)

Ingredients

227g/1 cup  unsalted butter

115g/1/2 cup  white sugar

Pinch of salt

1 large egg

225g/1 cup  pastry flour

80g/1/3 cup  all-purpose flour

40g/ 2 1/2 tablespoons  cocoa powder

Directions for Tart Shell

1) cream butter in stand mixer with paddle attachment – until soft and creamy

2) scrape down side of bowl

3) add sugar and salt and beat until light and fluffy

4) scrape down sides of bowl

5) add egg and beat until fully combined

6) sift flours and cocoa powder and add to butter mixture until dough comes together

Dough will be very thick- do not overwork dough

7) refrigerate for a minimum of 30min

DSCF7720

cubed butter

DSCF7725

creamed butter

DSCF7721

butter creamed with sugar

DSCF7726

adding egg

DSCF7724

sifting flours and cocoa

DSCF7723

adding flour mixture to butter mixture

DSCF7729

dough rolled and placed in fluted tart pan

8) roll out dough between 2 pieces of plastic wrap to 1/4 thick and line a fluted tart pan

9) bake for 12-15 min or until just lightly brown on sides

Chocolate Raspberry Ganache

Ingredients

250g/1 1/4 cup  whipping cream -35%

300g/1 2/3 cup – 70%cocoa or higher chocolate chopped

47g/3 tablespoons  raspberry purée

Directions for Ganache

1) in a saucepan add cream and puree and bring  to just before boil

2) in heatproof bowl add chopped chocolate

3) strain cream-raspberry puree and add to chocolate

4) let sit for 2min

5) blend cream and chocolate with wooden spoon until fully blended and smooth

DSCF7732

using sieve for raspberry puree

Assembly of Tart

Ingredients

45g/3 tablespoons  raspberry jam

2 1/2 pints of fresh raspberries

Directions

1) once tart is completely cooled add raspberry jam to bottom

2) add warm chocolate raspberry ganache to tart shell

3) let chocolate sit for 10-15 min and add raspberries on top of chocolate

4) refrigerate for minimum 1 hour

Serve with whipped cream

DSCF7731

adding jam to cooled tart bottom

DSCF7733

adding chocolate raspberry ganache on top of jam

DSCF7735

adding raspberries

I like to place my raspberries hollow side up and fill them with more chocolate ganache, but you can place them berry bottom side up if you prefer. You can also fill the entire flan centre with raspberries as seen in the rectangular flan photo below.  I made a second heart flan in class and I decorated it slightly different.  I did only an outside ring of raspberries and added white  chocolate shavings in the centre. Also got really “flancy” with the last photo, decorating my treat with white chocolate curls and gold dust. Get creative as you decorate your flan.  Dressed up or simply decorated, this oh so sweet tart is truly “flantastic”.

DSCF7742

DSCF7746

Toronto-20140208-02129 Toronto-20140208-02130

3 thoughts on “Let me call you sweet tart: chocolate raspberry valentine’s flan

  1. Hiya very nice site!! Guy .. Excellent .. Wonderful .. I’ll
    bookmark your website and take the feeds additionally?
    I’m satisfied to find so many useful info right here in the post,
    we’d like work out more techniques in this regard, thank you
    for sharing. . . . . .

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s