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Print this Recipe    Chocolate Flan


1 cup butter
1/2 cup sugar
2 cups pastry flour
2 tablespoon cold water

2 packages (170 g each) white chocolate
1/4 cup butter
1/2 cup whipping cream
1-1/2 cups fresh raspberries
chopped pistachio nuts for garnish

With an electric mixer (or in a food processor), cream together
butter and sugar. Add flour and continue to mix until smoothly
combined. Add water and mix so that the dough gathers together.
Chill in the refrigerator for at least 30 minutes.

Roll the dough out thinly and evenly between two sheets of waxed
paper, and place in a flan pan or pie plate. Cover the dough with
a sheet of foil and weigh this down with dry beans or pastry weights.
Bake in a 400-degree oven for 10 minutes; remove the foil and
weights and bake for another 5 minutes until the pastry is lightly

In a double boiler, melt the white chocolate and butter. Add cream,
mix well, remove from heat and allow it to cool down a little.
Arrange the raspberries on the bottom of the pastry shell, and
carefully spoon the white chocolate over them to cover. Sprinkle
with chopped pistachio nuts and refrigerate for at least 2 hours
before serving in flan wedges. (or freeze and cut into bite-sized
squares if you're preparing an assortment of squares and desserts
for a larger gathering).


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