Passion Fruit and Chocolate Tart

  • Passion Fruit and Chocolate Tart
  • Passion Fruit and Chocolate Tart
  • Passion Fruit and Chocolate Tart
  • Passion Fruit and Chocolate Tart
Ranked: 147th

Rated 4.88 out of 5 based on 13 votes

Ingredients

  • 6 x gold strength gelatin leaves
  • 150 ml passion fruit pulp*
  • 150 ml orange juice
  • 1/3 cup caster sugar
  • 1 x sheet shortcrust pastry
  • 150 g chocolate
  • 150 g lindt passion fruit chocolate
  • 400 ml cream
  • 1 x egg white

Method

Preheat an oven tray in oven to 200 degrees C.

To make the jelly, soften 4 gelatin leaves in cold water. Bring 150 ml
of orange juice and 1/3 cup of sugar to the boil, make sure all the
sugar dissolved, then remove from the heat. Squeeze excess water from
gelatine and stir into warmed juice until dissolved. Cool for 5
minutes. Stir the 150 ml passion fruits pulp in the mixture. Transfer
to a jug. Refrigerate, stirring every 20 minutes, for 2 hours or until
thickened but still pourable.

Grease a 20cm fluted tart pan with removable base. Use the shortcrust pastry sheet to line the tart pan. Trim the edge, line with baking paper and fill with
rice.

Bake on hot tray for 10 minutes, remove rice, and bake for a further
12 minutes or until dry. Cool on tray.

Brush the pastry with egg white, the pour over jelly mixture. Chill
for 4 hours or until set.

To make the chocolate mouse, soften the remaining 2 gelatin leaves in
cold water. Melt chocolate in a heat proof bowl over a pan of
simmering water. Bring 100 ml of cream to a simmer, then remove from
heat. Squeeze excess water from gelatine and stir into the cream until
dissolved. Pour over the melted chocolate and combine. Cool slightly.
Whisk remaining 200 ml cream to the soft peaks. Fold into chocolate
mixture, Pour over the jelly and chill for 1 hour or the mousse is
set.

To make the ganache, melt the Lindt passion fruit chocolate in a heat
proof bowl over a pan of simmering water. Stir in 100 ml cream. Cool
slightly. Spread over tart.

Top the tart with Glacé citron wedges* for decoration.

* You will need about 8-10 passion fruits for 150ml pulp or you can
buy canned passionfruit pulp from supermarkets.
Glacé citron is available from selected delis store.

Leave a Review

Leave a rating

  • very yummy.

    Reply

    by ANNA LINHART on 25/03/2013, 20:56
    ANNA LINHART
    • Thanks Anna!

      Reply

      by Lili Tu on 25/03/2013, 21:03
      Lili Tu
  • luv it

    Reply

    by Quang Tu on 25/03/2013, 20:59
    Quang Tu
  • delicous and look nicely :)

    Reply

    by Nguyen Thuy on 25/03/2013, 21:42
    Nguyen Thuy
  • yummy

    Reply

    by Ta Kim on 26/03/2013, 00:00
    Ta Kim
  • This tart tastes delicious!! The mousse melts in the mouth and the contrast between the textures of the layers makes for a delicious cake. Leave it in the fridge until just before serving!

    Reply

    by Julia Scott on 26/03/2013, 08:49
    Julia Scott
  • Beautiful and no doubt a crowd pleaser!

    Reply

    by Nell Hungerford on 27/03/2013, 14:17
    Nell Hungerford
    • Thank you!

      Reply

      by Lili Tu on 28/03/2013, 21:28
      Lili Tu
  • tasty :)

    Reply

    by Dinh Nga on 30/04/2013, 14:17
    Dinh Nga
  • Love it !!

    Reply

    by Thao Cun on 29/05/2013, 12:20
    Thao Cun