Chocolate Flan With Spiced Shortbread Base
Serves
12
small flansPreparation
30
minutesCooking
30
minutesIngredients
200 g 200 butter at room temperature
100 g 100 brown sugar
100 grams 100 caster sugar
1 1 egg yolk
5 g 5 bicarbonate of soda
320 g 320 plain flour
10 g 10 cinnamon
5 g 5 nutmeg
5 g 5 ground cloves
1 pinch 1 Mace, ground star-anise, pepper, cardamom and coriander (all optional)
- Ganache Filing
300 g 300 dark Fortunato No4 chocolate chopped fine
200 ml 200 fresh cream
50 g 50 unsalted butter chopped
Method
- Sieve the flour, spices and bicarb and set aside.
- Rub the butter, sugar and then the yolk together on the bench.
- Crumble the flour mixture through it and combine without kneading.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 200C fan-forced.
- Roll out the dough to about 2mm, line the tins and blind bake till the base is cooked.
- Do not discard any excess dough; just roll it out and shape it into biscuits!
- Ganache
- Place the chocolate and butter in the bowl.
- Boil the cream in the saucepan and pour it onto the chocolate.
- Mix well with the whisk to combine the ganache without aerating.
- Pour the ganache into the speculaas bases and decorate.
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