Little Blackforest Flans
Ingredients
Pastry
225g (1½ cups) plain flour
2 tablespoons cocoa
1 tablespoon caster sugar
125g cold unsalted butter, chopped
1 egg yolk
2 tablespoons water
100g dark chocolate |
Filling
250g cream cheese
150g sour (morello) cherries
½ cup icing sugar
teaspoon ground cinnamon
Topping
200g sour (morello) cherries |
Method
Sift flour and cocoa into a bowl, add sugar. Rub in butter until mixture resembles fine breadcrumbs. Add egg yolk and enough water to make ingredients cling together. Divide into six. Roll each portion between two sheets of baking paper until large enough to line a 10cm round loose based flan tin. Lift pastry into greased tins, trim edges. Lightly prick bases with fork. Refrigerate 30 mins.
Cover pastries with baking paper, fill with dried beans or rice, place on oven tray. Bake at 190oC (375oF) for 10 minutes. Remove paper and beans and bake a further 10 minutes. Melt chocolate and drizzle a thin layer into the base of each pastry case. Cool.
Mix cream cheese, cherries, sugar and cinnamon. Spoon filing evenly between pastry cases. Refrigerate.
Decorate with extra sour cherries. Makes 6
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