Chocolate Raspberry Flan Recipes

CHOCOLATE-RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently. Mix cornstarch and water until blended. Add to raspberry mixture; cook and stir 1 minutes or until thickened. Pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
• Serve cheesecake topped with raspberry sauce.

CHOCOLATE RASPBERRY TART RECIPE

Steps:

• Preheat the oven to 180C (356 degrees Fahrenheit) (356 degrees Fahrenheit (180 degrees Celsius))
• Rub the butter into the flour, keep going until it looks like bread crumbs.
• Stir in the sugar.

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.

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.

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.

CHOCOLATE RASPBERRY TART

Steps:

• Preheat the oven to 350°F then spray a 9 inch tart pan with non stick cooking spray
• Blend the Oreos, melted butter and kosher salt in the food processor until you have a fine crumb
• Press the Oreo crumb into the bottom and up the sides of the tart pan. Use a measuring cup to help press down firmly
• Bake for 10 minutes then set aside on a cooling rack to cool
• Bring the heavy cream to a simmer over low-medium heat in a small sauce pot. DO NOT BOIL
• While the cream is coming to temp, add the dark chocolate to a mixing bowl
• Pour the cream over the top of the chocolate and cover the bowl tightly with plastic wrap leaving it undisturbed for 5 minutes
• Remove the plastic wrap and stir the chocolate ganache until smooth using a metal spoon
• Stir in the raspberry jam
• Pour the chocolate ganache mixture into the cooled Oreo tart. Wiggle pan back and forth on the counter top to even out mixture
• Let the chocolate set either on the counter top overnight or in the fridge for 4-5 hours
• Top with flaky sea salt and raspberries before serving. Tart can be enjoyed cold or at room temp

RASPBERRY CHOCOLATE TART - 5 INGREDIENT RECIPE

Steps:

• In a blender or food processor grind up the bourbon biscuits until the resemble bread crumbs. A rolling pin and a sandwich bag is slower also works well to make crumbs.
• Melt the unsalted butter and add to the biscuits crumbs and mix together.
• Spoon the mix into the tart tin and push down to make the base and into corners to make the case.
• Pop it in to the fridge for 30 minutes while you make the ganache.
• Break up the chocolate pieces and add them to a bowl and add the 2 teaspoons of butter.
• In a pan warm up the double cream until it starts to bubble. Do not let it boil.
• Pour the cream over the top and slowly mix together until everything is melted and mixed together.
• Take the biscuit case out of the fridge and pour the ganache in.
• Stud the ganache with raspberries.
• Pop the dessert back into the fridge and leave for at least 1 hour.
• You could serve it with a little extra cream or ice cream but it doesn't really need it.

CHOCOLATE RASPBERRY TART

Steps:

• Preheat oven to 350°F. Line a tart pan with parchment paper and/or spray with cooking spray.
• In the bowl of a food processor, add shredded coconut and graham crackers. Pulse until a coarse mixture. Add flour and pulse once or twice. Add egg, butter, and honey. Whirl until mixture comes together like a dough.
• Press mixture into the tart pan evenly across the bottom and up the sides. Bake for 12 to 15 minutes, until just starting to brown on edges.
• Chop or break up the chocolate into small pieces and set aside. Scrape the thick coconut cream from the can, and discard the coconut water left behind (or save for another use). Place cream in a medium sauce pan and over medium heat and warm until simmering. Do not boil.
• Once the coconut cream is simmering, stir for one minute then turn off heat. Add in the chopped chocolate then Whisk until melted and combined with the cream. Add the maple syrup and stir again until well combined.
• Arrange berries evenly in tart crust. Carefully pour chocolate cream into the baked tart crust over the berries.
• Place tart in freezer for at least one hour (or in fridge for at least 3 hours) until set. Leave in fridge until ready to serve. Before serving, garnish with more berries, and/or powdered sugar, if desired.

CHOCOLATE RASPBERRY TART

Steps:

• Preparation 1 For the tart crust, prepare Dr. Oetker Pie Crust Mix according to package. 2 Meanwhile for the curd, mix raspberries, sugar, citric acid and 30 ml water in a high vessel and leave to thaw. 3 Briefly knead the tart crust again and roll out into a 3 mm thick, circle on a lightly flour-coated work surface. Place the dough in the tart form (Ø 26 cm) and press the edges slightly. Cut off any excess dough and shape them into cookies, for example. Poke the base thoroughly using a fork and then place in the fridge again to chill for approx. 15 minutes. 4 Preheat the oven (top/bottom heat: 180 °C). Cover the tart crust with baking paper and top with the peas for blind baking to weigh it down. Bake on the middle shelf of the oven for approx. 15 minutes. Take out from the oven, remove the baking paper and peas and bake for another approx. 15 minutes until golden brown. Set aside to cool and lift the tart crust from the pan and onto a serving tray. 5 Puree the raspberries finely using a hand blender then press through a sieve into a pot, removing the seeds. Stir the egg yolk, starch and 3 tbsp water in a separate small bowl until smooth. Stir the raspberries and empty vanilla pod whilst cooking at medium heat. Stir in the egg yolk mixture and cook at medium heat. Let the curd simmer for approx. 1 minute. Remove from the stove, take out the vanilla pod and mix in the butter using a hand blender. Spread the curd onto the tart crust using a dough scraper, smoothen the curd and then set aside to cool at room temperature for approx. 10 minutes. Then place the tart in the fridge for 20 minutes to chill. 6 For the ganache, prepare Chocolate Pie Filling according to package. 7 Place the chocolate eggs on top of the tart and press lightly. Place the tart in the fridge to chill for approx. 20 minutes.