Rated 4.88 out of 5 based on 13 votes
- 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
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
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
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.
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delicous and look nicely
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!
Beautiful and no doubt a crowd pleaser!
Love it !!