Chocolate passionfruit tart

Chocolate passionfruit tart

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Volker Marecek
Benjamin McManus

  • Sub Category Name
  • Recipe Source Name
    Real High Tea Australia Volume 2


Chocolate short pastry
  • 125g butter
  • 75g icing sugar
  • Hint of salt
  • 25g roasted hazelnut flour
  • 1 egg
  • 200g flour
  • 10g cocoa powder
  • 1 tbsp vanilla sugar
Passion fruit ganache
  • 80g passion fruit juice
  • 50g glucose
  • 100ml cream
  • 200g 70% chocolate
  • 50g butter
Cocoa glaze
  • 150g sugar
  • 80ml water
  • 80ml passionfruit juice
  • 80ml cream
  • 15g cocoa powder
  • 5g corn flour
  • 25ml water
  • 5g gelatin (2 1/2 leaves)

Methods and Directions

Chocolate short pastry
  • Whip butter and icing sugar.
  • Add all the other ingredients.
  • Roll it out and put it into a tartlet form and blind bake it at 160°C for around 12–14 min.
Passion fruit ganache
  • Add the passion fruit juice and glucose and bring to boil.
  • Add the cream and bring to boil again.
  • Add the chocolate and once it has cooled to 40°C add the 50g butter.
Cocoa glaze
  • Bring this to boil.
  • Mix this mixture and add it to the warm juice.

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