Chocolate Raspberry Flan

Step 1

Chocolate Crust: Combine first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Slowly add water 1 tbsp. (15 mL) at a time, stirring with fork until mixture starts to come together. Do not overmix. Turn out pastry onto lightly floured surface. Shape into flattened disc. Wrap with plastic wrap. Chill for 30 minutes. Discard plastic wrap. Roll out pastry on lightly floured surface to fit greased 9 inch (22 cm) tart pan with fluted sides and removable bottom. Carefully lift pastry and press in bottom and up side of pan. Trim edge. Chill for 30 minutes. Place pan on ungreased baking sheet (see Note). Cover pastry with parchment paper, extending paper over side of pan. Fill pan halfway with dried beans. Bake in 350°F (175°C) oven for about 25 minutes until crust on side is firm. Remove from oven. Carefully remove parchment paper and beans, reserving beans for next time you bake pastry. Bake for another 10 minutes until bottom is firm. Let stand on baking sheet on wire rack until cooled completely.

Almond Custard: Combine first 6 ingredients in small saucepan. Heat and stir on medium for about 7 minutes until boiling and thickened. Remove from heat.

Add margarine and flavouring. Stir until margarine is melted. Transfer to small heatproof bowl. Cover with plastic wrap directly on surface to prevent skin from forming. Cool to room temperature.

Heat chocolate in small heavy saucepan on lowest heat, stirring often until almost melted. Do not overheat. Remove from heat. Stir until smooth. Spread evenly on bottom and side of crust. Let stand for about 15 minutes until set. Spread custard on top of chocolate.

Arrange raspberries, stem-end down, in single layer on top of custard. Chill for at least 1 hour until custard is set. Cuts into 8 wedges.