Passion fruit heart tart
Ingredients
for 2 tarts (serves 4 to 6)
Sweet pastry
Butter 125 g
Icing sugar 100 g
Egg 1
Water 10 g
Salt 2 g
Baked ganache
Milk 80 g
64% dark chocolate couverture 200 g
Butter 20 g
Egg 1
Creamy passion fruit cream
Sugar 150 g
Egg yolks 60 g
Egg 150 g
Cornstarch 25 g
Heavy cream 200 g
Butter 100 g
Passion glaze
Neutral glaze 100 g
Sweetened passion fruit puree
Andros Chef frozen passion fruit puree is a perfect blend of purple and yellow passion fruits. A strategic blend which offers a perfect balance between taste and acidity for a higher complexity of flavors. Purple passion fruits are received fresh at full maturity in Andros plant in south Vietnam. The puree is perfect to give a fine acidic and exotic touch in a dessert, mousse, ice cream, beverages or even savory dishes. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Sweet pastry
Cream the butter and icing sugar. Add the eggs, salt, and flour. Roll out the dough and chill. Line heart-shaped rings. Blind bake the tart shells at 150°C for 20 minutes.
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Baked ganache
Heat the milk and cream. Pour over the chocolate couverture. Emulsify the ganache. Add the butter, then the beaten egg.
Optional: flavor the cream with a pinch of dried black lemon. -
Creamy passion fruit cream
Blanchir le sucre, les jaunes, les œufs et la fécule de maïs. Chauffer la purée de passion. Verser sur le mélange et porter à ébullition pendant une minute. Ajouter la crème chaude. Laisser refroidir. Incorporer le beurre une fois la préparation à 40°C. Réserver au frais.
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Passion glaze
Mix and heat both ingredients together. Use at 35°C.
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Assembly
Pour the baked ganache halfway into the tart shells. Bake at 175°C for 5 minutes with the oven turned off. Chill. Generously cover with passion fruit cream. Smooth with a spatula to create a domed heart shape. Chill. Finish the tarts with the passion glaze.
