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


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)


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


cubed butter


creamed butter


butter creamed with sugar


adding egg


sifting flours and cocoa


adding flour mixture to butter mixture


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


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


using sieve for raspberry puree

Assembly of Tart


45g/3 tablespoons  raspberry jam

2 1/2 pints of fresh raspberries


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


adding jam to cooled tart bottom


adding chocolate raspberry ganache on top of jam


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”.



Toronto-20140208-02129 Toronto-20140208-02130

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

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