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Self-Improvement & Hobbies

Choc full of raisins

Fahizal Maziland's winning chocolate raisin tart recipe was inspired by his daughter
The Sunday Times - January 1, 2012
By: Eunice Quek
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Choc full of raisins -- ST PHOTO: ASHLEIGH SIM

It was his daughter's love for raisins and chocolates that inspired Mr Fahizal Maziland to whip up his special tart.

Says the 32-year-old operations manager: 'I've always had a brownie recipe so I decided to add raisins and the chocolate ganache for my 21/2-year-old daughter Joodi.'

The chocolate raisin tart is not only a hit with her, it also won the top prize at the inaugural Bosch Original Recipe Competition held early last month.

In the competition, organised by BSH Home Appliances which distributes Bosch and Gaggenau home appliances in Singapore, Mr Fahizal out-baked six fellow amateur cooks to win a Bosch Bordeaux Classic Refrigerator worth more than $2,000.

That was the first time he participated in a cooking contest, and it was his wife, June Choy, 27, who got him involved. She works as a dayparent at the United World College. The couple have a younger son, one-year-old Joofiq.

Says Ms Choy: 'I found out about the competition when I bought my husband the Bosch Mum 5 Kitchen Machine and was sure his recipe would be a winner. It's also good that he now has another toy to play with. After all, I eat anything that he cooks or bakes.'

To achieve the tart's gooey brownie centre, the humble baker admits going through a few trial runs.

He says: 'Sometimes I would end up overbaking the tart so the brownie part would become very dry. Each time I tried again, I would reduce the cooking time.'

He adds that the tart can be eaten warm from the oven or served chilled after placing in the fridge for about 10 minutes. If you do not like brownies, the tart base can be filled with other ingredients as well.

He can also make other desserts such as chocolate mousse and carrot cake. The dedicated father is in the kitchen at least twice a month on weekends to cook for his family.

He says: 'I look forward to weekends where I can spend the whole day in the kitchen cooking for my family. I make pancakes or omelettes for breakfast. I also make dishes such as roast lamb or chicken.'

He is now learning how to make his mother's traditional sour achar, with ingredients such as fried grated coconut.

Mr Fahizal is also a creative cook. For Hari Raya, he improvised and came up with a prawn with sambal and cream dish. He is also trying to make snowskin mooncakes, since he enjoys eating the Mid-Autumn Festival treat.

He says: 'I tried using the premix but it just didn't work out well. I think I need someone to guide me along. Maybe I'll go for classes next time. By then, I can teach my daughter too.'


Make it yourself: Chocolate raisin tart


Tart base

85g unsalted butter

85g caster sugar

150g flour

1 egg yolk

Chocolate brownie (filling)

75g unsalted butter

50g dark chocolate

113g muscovado sugar

25g all-purpose flour

25g cocoa powder

2g baking powder

A pinch of sea salt

60g golden raisins

1 egg

1 vanilla bean

Chocolate ganache

75g dark chocolate

75g whipping cream

Strawberries, figs and cherries for garnish (optional)


1. Pre-heat oven to 180 deg C.

2. To prepare the dough, grease a rectangular baking tin (35cm x 11cm x 3cm).

3. In a mixing bowl, add the butter, caster sugar, flour and egg yolk and combine the ingredients with a spatula till it forms a crumbly dough.

4. With your hands, knead the dough out on the table.

5. Place the dough onto the baking tin and press it against the sides to form the tart base.

6. Leave the dough in the freezer for 10 minutes.

7. Take the dough out from the freezer and bake for 18 minutes in the oven.

8. Meantime, prepare the chocolate brownie filling.

9. Boil some water in a pan or pot and place a bowl over with the chocolate and butter inside for melting. Direct contact with heat will cause the chocolate to burn.

10. Stir the chocolate and butter till melted.

11. In a mixer's bowl, mix the butter, dark chocolate, sugar, flour, cocoa powder, baking powder, salt and raisins and beat at speed 3.

12. Add the melted chocolate mixture to the dry ingredients from the previous step.

13. Next, add the egg and vanilla seeds from the pod.

14. Mix well and beat at speed 6 for about three to five minutes.

15. Set aside and carefully take the tart tin out from the oven. Use a fork to press down any parts of the tart that are uneven.

16. Continue baking for another two minutes.

17. Once the tart is golden brown, remove from the oven and fill the tart base with the brownie mixture.

18. Bake at 180 deg C for 13 minutes.

19. Meantime, make the chocolate ganache. Place the whipping cream and chocolate into a bowl.

20. Like in step 9, melt the chocolate and cream over boiling water in a pan or pot.

21. Mix well before pouring it on the tart.

22. Place the tart in the freezer for about 10 minutes for the chocolate to set.

23. Garnish with fruits before serving.

Serves four to six



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