Chocolate Flan With Spiced Shortbread Base

A Belgian-style indulgence that takes your tastebuds on a journey from the rarest cacao of Peru to the rich spices of the Orient
By Igor Van Gerwen
Chocolate Flan With Spiced Shortbread Base

Chocolate Flan With Spiced Shortbread Base

5 from 1 vote


small flans






  • 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


  • 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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