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Dark chocolate passionfruit tart
Passionfruit and chocolate share similar citrus and floral notes, making them a perfect pairing.
YIELDS
4
TO
5
Ingredients
Chocolate Curls
- White chocolate
Tarts
- 1/2 cup (115 g) unsalted butter, room temperature
- 1/2 cup (65 g) icing sugar
- 1/4 teaspoon kosher salt
- 1 large egg, room temperature
- 1 1/2 cups (225 g) all-purpose flour
- 2 tablespoons (15 g) almond flour
- 2 tablespoons (15 g) Dutch-process cocoa powder
- 4 large eggs, for filling
- 1/2 cup (125 ml) heavy cream, for filling
- 1/3 cup (75 ml) passionfruit purée, for filling
- 1/4 cup (50 g) granulated sugar, for filling
- White chocolate curls, for garnish
Directions
Chocolate Curls
- Spread a thin, even layer of tempered chocolate onto a marble board. Allow the chocolate to set slightly. Place a flexible metal bench scraper or a drywall putty knife on a 45-degree angle to the chocolate and push the chocolate away from you until it has fully and tightly curled in on itself.
Tarts
- Preheat the oven to 325°F.
- For the tart shell, combine the butter, icing sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. Add the egg and beat to combine until smooth.
- Sift together the all-purpose flour, almond flour and cocoa powder. Add to the butter mixture, beating on medium-low speed until it just comes together. Remove the dough from the bowl, flatten it into a square and wrap it with plastic wrap. Chill in the fridge for 20 minutes.
- While the dough is resting, make the passionfruit filling. Combine the eggs, cream, passionfruit purée and sugar in a bowl and blend with an immersion blender. Strain the mixture into a clean bowl and set aside.
- Remove the dough from the fridge and lightly flour your work surface. Roll out the dough to 12 inches in diameter and about an eighth of an inch thick.
- Spray a tart pan with nonstick spray, then line it with the dough, letting it hang over the sides without stretching it. Trim off any excess.
- Line the bottom of the tart shell with aluminum foil and fill with baking beans. Bake in the preheated oven for 10 minutes. Remove the baking beans and bake for another five minutes, until light golden brown. Remove from the oven and let cool completely.
- Reduce the oven temperature to 210°F. Fill the tart shell to the top with the passionfruit filling. Place in the oven and bake for 45 to 50 minutes or until the center is set and not jiggly.
- Remove from the oven and place in the fridge to cool. Once the tart is cool, remove the pan.
- TIP: The tart can be frozen for up to 1 month or left in the fridge for two days until the shell becomes soft. Enjoy!
