Cocoa Passion Fruit Tart
Part 1: True Dark Pate Sable
Ingredients
Method- 150g Butter
- 75g Confectioner’s sugar
- 1 Vanilla Bean or ½ vanilla extract
- 50g Eggs (lightly beaten)
- 175g Pastry flour
- 30g deZaan True Dark cocoa powder
Cocoa Powder suggestions: This recipe can be used with all of our 6 cocoa powders. If using Carbon Black – use 20g of this powder.
- In a mixing bowl, add butter, confectioner’s sugar, and vanilla. Cream together until smooth and light in color.
- Gradually add eggs, beating well in between each addition.
- Add flour and cocoa powder and mix. Make sure to scrape the bowl down to be sure all ingredients fully blend into the dough.
- Transfer from bowl to a flattened piece of plastic film wrap. Wrap and cool in the refrigerator until firm.
- Roll out to 3mm thickness.
- Line tart shells with pate sable.
- Refer to the frangipane recipe for the following steps.
Part 2: Rich Terracotta Frangipane
Ingredients
Method- 189g Butter
- 189g Granulated sugar
- 150g Almond flour
- 45g deZaan Rich Terracotta cocoa powder
- 150g Eggs
- 75g Flour
- Preheat oven to 170°C/338°F.
- In a stand mixer, mix butter, sugar, almond ground, and cocoa powder with a paddle attachment until crumbly a texture.
- Add in all the eggs and mix until well incorporated, sift in the flour and continue mixing until well combined.
- Pipe frangipane in tart shell for around 20-25 minutes or until a skewer comes out dry.
Part 3: Passion Fruit Mousse
Ingredients
Method- 333g Passion fruit puree
- 53g Egg yolk
- 40g Eggs
- 113g Granulated sugar
- 10g Gelatine
- 250g Cream (whipped to soft/medium peaks)
- In a pot add puree. Bring to a simmer.
- In a bowl add egg yolk, eggs, and sugar. Mix until combined.
- Stream in the warm puree with the egg mixture. Stirring continuously until combined.
- Add back to heat and cook to 81°C/178°F.
- Take off heat and transfer to a heat-proof container. Cooldown to 20°C/68°F.
- Fold in cream.
- Fill desired molds.
- Freeze over-night.
- Take out of mold & store in the freezer.
Part 4: Lime Whipped Ganache
Ingredients
Method- 404ml Cream
- 504ml Cream
- 2 Fresh limes (zested)
- 75g Milk powder
- 56g Cocoa butter
- 100g Granulated sugar
- 6g Gelatin
- In a bowl, add cocoa butter & milk powder. Set aside until ready to use.
- In a saucepan, add 1st quantity of cream, sugar, and lime zest. Bring to a simmer. Take off heat and cover, and allow to infuse for 5 minutes.
- Add back onto the heat and bring to a soft boil.
- Pour over cocoa butter & milk powder in 2-3 stages.
- Once the 1st cream is incorporated, add gelatin to the mixture. Blend until thoroughly combined.
- Add 2nd cream to the mixture and blend until well combined. Strain the mixture and transfer it to an air-tight container covering the top of the ganache with plastic film wrap to prevent a skin from forming.
- Set in refrigerator for 24hrs for best results.
- When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.
- Use immediately after whipping.
Part 5: Citrus Sorbet
Ingredients
Method- 375g Water
- 150g Glucose syrup
- 220g Granulated sugar
- 500g Mixed citrus puree
- 2 Lime zest
- 8g Stabiliser 2000
- In a pot, add water, sugar, glucose, and lime zest. Bring to a boil. Turn off the heat and allow it to infuse for 20 minutes.
- Strain and return liquid to heat. Bring to a simmer and add stabiliser.
- Bring to a boil.
- Take off heat and transfer to a heat-proof container.
Part 6: Assembly
Method- Once all components have been made.
- Spread fresh passion fruit across the tart. Reserve until ready to use.
- Melt neutral glaze for glazing.
- Take out passion fruit mousse. Lightly dust with Rich Terracotta.
- Glaze mousse with neutral glaze and place onto tarts.
- Whip lemon ganache to medium/hard peaks.
- Transfer to a piping bag and pipe alongside the mousse.
- Finish with fresh lime zest.
- Plate and finish with a quenelle of citrus sorbet.
