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

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

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

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

Add the passion fruit confit

Add the ganache and smooth with a spatula

Put the wings on top and dust with gold powder

Serve