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1
preheat oven to 180 Celsius.
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2
FOR THE BASE.using a processor, blitz the flour and butter until a sandy texture.
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3
add the eggs and sugar and pulse till a dough comes together.
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4
remove the dough from the processor and knead together. wrap in plastic wrap and refrigerate for 30 minutes.
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5
roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over).
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6
prick all over the bottom and a bit on the sides with a fork.
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7
cook for approximately 35 minutes or until golden. if pastry is browning to fast, cover with foil.
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8
cool completely.
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9
FOR THE FILLING.using an electric mixer, beat the cream cheese together with the icing sugar until smooth.
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10
beat in the cream until thickened. then beat in the raspberry puree.
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11
mix the gelatine with the boiling water, stirring until dissolved. cool slightly then beat into the raspberry mixture until well combined.
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12
pour filling into the base and refrigerate till set, at least 6 hours. wait at least 4 hours before applying topping.
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13
FOR THE TOP.remove 2 tablespoons of cream from the 350 ml. put aside.
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14
whip the rest of the cream with the icing sugar to soft peaks.
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15
in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.
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16
beat the white chocolate into the whipped cream, beating till thick and firm.
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17
TO PUT TOGETHER. spoon the raspberry puree over the top of the filling.
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18
pipe or spoon the cream around the edge of the flan.
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19
decorate as desired. keep refrigerated.
