Chocolate Flan

Insert in the mixer boule, flour,salt,vanilla ,margarine,Caravella Gran Mora and mix until you'll get a sand texture.

Add almond powder and egg whites,mix slowly untill the ingredients get together.

Roll out the dough in a doughsheeter at h 2,5 mm and use.

Bring the milk with the vanilla paste, glucose, salt to boil.

In a bowl pour the yolks and break them with a whisk.

Filter the milk and add it hot to the yolks.

Mix well and return to the fire and cook using a whisk to stir.

Cook untili it reaches 85°C.

Remove from the stove.

Add the Caravella Gran Mora

Blend with immersion blender , cover with contact film and cool down in blast chiller to 3°C.

Precook the tart for 10 min qt 170°C

Fill up with Chocolate custard cream and bake for 15 min at 160°C.

Let cool down

Decorate with fresh raspberries and dust with snow powder sugar