Chocolate and Passion Fruit Tart
Recipe from www.rustyfood.com
Ingredients:
Sweet shortcrust pastry:
65g unsalted butter, cubed
50g icing sugar sifted
25g whole eggs (~half a beaten egg)
125g plain flour
pinch of salt
Passionfruit cream:
75ml passion fruit puree (~5 passion fruit) [note: non sweetened passion fruit juice also works]
1 large egg
1 large egg yolk
50g caster sugar
115g unsalted butter, diced and slightly softened
(Optional) Lemon Jelly
135g pack of lemon jelly (I use Hartley’s)
Chocolate ganache:
150ml whipping cream
15g unsalted butter
100g milk chocolate, finely chopped
50g dark chocolate, finely chopped
10g plain (all-purpose) flour sifted
To finish:
Approx 3 teaspoons cocoa powder for dusting
For 8-10 people (using 22cm tart ring, 2cm deep)
For the sweet shortcrust pastry (can be made a few days in advance): put butter in the mixing bowl and beat (easiest with an electric whisk / mixer) untill soft and smooth. Then add the icing sugar and beat until smooth. Then gradually incorporate the eggs, making sure the mixture becomes fully emulsified
Mix in the flour and combine to form a smooth mass. Then turn the dough out onto the work surface, shape it into a block and wrap it in cling film and put the dough in the fridge to rest until firm (usually 2-3 hours)
For the passion fruit cream: halve the passion fruit and scrap out the seeds and flesh into a small saucepan. Heat until it just start to bubble (this helps the flesh to separate from the seed). Pour the content through a sieve and push the flesh and juice through to make ~75g puree
Put the puree, egg, yolk, and sugar back into the saucepan and stir over medium heat until it reaches 75-80 C (ideally using thermometer, you don’t want to overcook it). Pour the mixture through a fine sieve and cool for 15 minutes or until lukewarm
Add the butter a few pieces at a time and use a hand blender to process until smooth. Cover the surface with a clingfilm and chill until completely set (usually 2-3 hours)
Making the pastry case: roll out the pastry on a floured work surface to about 5mm thick. Line a tart ring (or tart tin) with it and place in the fridge for around 40 minutes until firmed up again
Preheat the oven to 170 C (gas mark 3 to 4). Take the tin out of the fridge and lay a sheet of baking parchment over the pastry. Fill the case with baking beans and blind bake for 15-20 minutes until lightly coloured. Remove the baking beans and bake for a further 10 minutes until golden in colour
Fill the pastry case: lightly loosen the passion fruit cream and then spread it on the base of the tart, filling it halfway. Reserve a few tablespoon for decoration in the end. Chill for around 2 hours. (Optionally - create a layer of lemon jelly between the tart and the passion fruit. Jelly should set in c.20 mins in the fridge. Carefully spread the cream over the jelly.)
Chocolate ganach: put the cream and butter in a small pan and bring to boil. Put both types of chocolate in a glass mixing bowl and then pour in the boiling cream. Leave it for a few minutes then use a metal spoon to stir and form a smooth and shiny ganache. Leave the mixture to cool down to room temperature, and then pour it gently into the chilled tart up to the edge. Carefully transfer the tart back to the fridge (beware of spillage!), and leave to set
To Finish: sieve the cocoa powder over the tart evenly. Beat the remaining passion fruit cream until fluid, then put into a piping bag and pipe a number of rounds on top. The tart is best eaten on the day it is assembled, but the pastry can be made the day before and the cream up to one week in advance