125g plain flour
10g cocoa powder
50g icing sugar
1 egg yolk
Sieve the flour, cocoa, icing sugar and salt together. Rub in the butter until a sandy texture is achieved.
Add the yolk and mix until clear, being careful not to over mix. Press the paste flat and wrap in cling film.
Place into the refrigerator to rest for 15 minutes.
Roll the paste out to 4mm thick. Line flan case and bake blind at 180°C for approximately 20 minutes.
Whipped Berry Ganache
200g Barker's Raspberry Coulis
400g dark chocolate
Bring both of the coulis, honey and cream to the boil. Remove from the heat and whisk in the chocolate in two stages.
Pour the ganache into a bowl and allow it to thicken up at room temperature, stirring the ganache a couple of time as it cools down (this will take approximately 1-2 hours depending on the temperature of the room).
Once the ganache has set to the consistency of buttercream whip the ganache with a wooden spoon (or for larger quantities place it into a mixer with the paddle attachment) until it holds a peak.
Pipe the ganache immediately onto the set Hotsett® Filling. Dust with cocoa powder and decorate as desired.
Fill 500g of the Barker's Berry Hotsett® Filling into the pastry case - to achieve the perfect set (and cut) we recommend that the internal 'core' temperature of the filling bubbles and reaches 90°C during baking.
This can be achieved by baking the raw pastry with the Hotsett® Filling together at 180°C to 190°C for 20 to 25 minutes. (Alternatively the filling can be brought to boiling point in a pot and poured into a pre-baked shell and then chilled to set the filling).
Once the Barker's Berry Hotsett® Filling has chilled and set, pipe the Whipped Berry Ganache on top. Dust with cocoa powder and decorate as desired.
Yield: 1 x 350mm x 130mm rectangular flan tin.