Basic sweet pastry 200g plain flour
120g unsalted butter
65g icing sugar
20g ground almonds
1 small egg (40g)
Butter for greasing
Chocolate filling 50g milk chocolate
30g dark chocolate (70% cocoa)
1½ eggs (75g)
60g room-temperature unsalted butter
Passion fruit cream 1½ gelatine leaves (3g)
2 eggs (100g)
80g passion fruit purée
140g unsalted butter
Passion fruit glaze 100g neutral glaze
1 passion fruit
Chocolate shavings 1 bar milk chocolate
For the tart case, preheat the oven to 170°C. Lightly flour the work surface and roll out the basic sweet pastry to a thickness of about 3mm. Using the tart ring as a guide, cut out a round with a diameter 5cm larger than that of the tin, about 27cm.
Grease the tart ring with butter, line with the pastry and place on a baking tray lined with baking parchment. Blind-bake the tart case for 10 minutes, then take out the dried pulses and bake for 15 more minutes
For the chocolate filling, melt both chocolates together in a bowl in a bain-marie. Raise the oven temperature to 180°C.
Whisk the eggs with the sugar and Malibu in a bowl. Whisk the butter to a creamy consistency and incorporate into the melted chocolate. Add to the eggs, sugar and Malibu mixture and whisk to combine. Pour the filling into the tart case and bake for eight minutes. Let cool.
For the passion fruit crémeux, soften the gelatine leaves in a bowl of cold water. Whisk the eggs and sugar in a bowl until the mixture turns pale and thickens. Heat the passion fruit purée and immediately whisk into the egg-sugar mixture.
Return the mixture to the pan and bring to a gentle boil while stirring constantly. Remove the pan from the heat. Squeeze the gelatine to drain and incorporate into the mixture in the pan. Transfer the mixture to a bowl and let cool for five minutes. Incorporate the butter a little at a time.
To assemble, remove the tart ring. Pour the passion fruit crémeux over the chocolate filling. Gently shake the tart from right to left to spread evenly. Refrigerate for 30 minutes.
Pour the glaze over the tart and smooth the surface with a palette knife.
Scoop out the juice and seeds from the passion fruit into a small bowl and mix them gently together with a whisk to remove any fruit fibres. Use a fork to carefully spread the seeds over the surface of the tart.
Scrape the chocolate bar with a vegetable peeler to make shavings and use them to decorate the tart.
You can substitute the chocolate shavings with raspberries as decoration to give the tart more colour.
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