This recipe features short crust pastry tart shell filled with passion fruit cream, then topped by a layer of smooth chocolate ganache.
Chocolate and passion fruit tart
Passion fruit and chocolate have always been an unusually great combination – one that I’d love to see more on the high street. The sharpness of the passion fruit often serves a good role in lightening up the whole dessert, and this tart has gone further and made a passion fruit cream to give it a more fluffy texture.
This is a recipe adapted from Edd Kimber’s latest book “Patisserie made simple“. Great book have to say, where the recipes that I have tried so far have been pretty spot on. I am not sure if it should be classed strictly as ‘simple’ from an amateur perspective but if you follow it step by step and put time in it you’ll almost certainly get it right.
I have made a few changes to this recipe to make it even easier to make. For example, you should boil the passion fruit content first in order to separate the flesh from the seeds much more easily. The original recipe also recommended that I use a chocolate pastry, but because I already got some normal ones in hand I’ve decided to use that instead
