Chocolate passion tart
Ingredients
100 g passion fruit juice
50 g sugar
3 g pectin
195 g whipping cream
20 g acacia honey
20 g butter
145 g dark chocolate
200 g dark chocolate
2 g cocoa butter
90 g icing sugar
30 g hazelnut flour, or almond flour
250 g T55 flour
120 g butter
55 g eggs
Instructions
STEP 1/5
Heat the juices in a saucepan with half the sugar and bring to the boil
Mix the other part of the sugar with the pectin
Remove from the heat and pour this mixture into the confit
Return to the heat and bring to the boil for 30 seconds
Pour into the pie shell and put in the freezer for 20 min
STEP 2/5
Bring the cream and honey to the boil
Pour over the chocolate and mix to have a nice emulsion. Add the butter and mix
Pour over the passion fruit confit in the dark chocolate wings base
STEP 3/5
Temper the chocolate according to the temperature curve
Roll out on a parchment sheet in a pattern with wings
Leave to cool and using a cookie cutter, cut out a 7cm circle. Make a hole in the middle with a 4cm cookie cutter
STEP 4/5
Mix the powders with the butter until a sandy texture is obtained
Add the egg to have a homogeneous paste
Roll out the dough to 3-4 mm in height, refrigerate and set aside for 2 hours
Line into 7cm diameter tart tins or a large 20cm circle
Reserve in the freezer for 2 hours and cook at 160 C for 30-35 min
STEP 5/5
Add the passion fruit confit
Add the ganache and smooth with a spatula
Put the wings on top and dust with gold powder
Serve
Chocolate passion tart
Ingredients
100 g passion fruit juice
50 g sugar
3 g pectin
195 g whipping cream
20 g acacia honey
20 g butter
145 g dark chocolate
200 g dark chocolate
2 g cocoa butter
90 g icing sugar
30 g hazelnut flour, or almond flour
250 g T55 flour
120 g butter
55 g eggs
Instructions
STEP 1/5
Heat the juices in a saucepan with half the sugar and bring to the boil
Mix the other part of the sugar with the pectin
Remove from the heat and pour this mixture into the confit
Return to the heat and bring to the boil for 30 seconds
Pour into the pie shell and put in the freezer for 20 min
STEP 2/5
Bring the cream and honey to the boil
Pour over the chocolate and mix to have a nice emulsion. Add the butter and mix
Pour over the passion fruit confit in the dark chocolate wings base
STEP 3/5
Temper the chocolate according to the temperature curve
Roll out on a parchment sheet in a pattern with wings
Leave to cool and using a cookie cutter, cut out a 7cm circle. Make a hole in the middle with a 4cm cookie cutter
STEP 4/5
Mix the powders with the butter until a sandy texture is obtained
Add the egg to have a homogeneous paste
Roll out the dough to 3-4 mm in height, refrigerate and set aside for 2 hours
Line into 7cm diameter tart tins or a large 20cm circle
Reserve in the freezer for 2 hours and cook at 160 C for 30-35 min
STEP 5/5
Add the passion fruit confit
Add the ganache and smooth with a spatula
Put the wings on top and dust with gold powder
Serve