Frangipane & raspberry flan

The Recipes / Dessert

Killiekrankie Hotel, Perthshire

135g quality dark chocolate
60g caster sugar
3 fresh egg yolks
160ml milk
90g double cream

Pistachio iced parfait
5 fresh egg yolks
90g pistachio paste
100g caster sugar
250ml double cream

Chocolate shards
50g caster sugar
40g glucose
5g unsalted butter
40g dark chocolate

1 punnet raspberries

Serves 4-6

Line a 20cm loose bottomed flan tin with the pastry. Prick with a fork, line with baking beans, and bake for
30 minutes. Remove the beans and cool.

To make the frangipane, beat the butter and sugar together until pale and light. Add the flour and baking powder and beat in the eggs one at a time. Finally, add the ground almonds and amaretti crumbs.

Spread the raspberries over the flan case (keep a few for decoration) then pour over the frangipane mix. Bake at 170˚C for 50 to 60 minutes.

To serve, dust with icing sugar then slice onto a plate with vanilla ice cream or crème fraîche and fresh raspberries for decoration.