I like flavors with a strong character, the kind which hold their own when they are paired with other distinct flavors. One of my favorites, passion fruit falls exactly in this category, not timid but full of life and temperament. Passion fruit works tremendously well with numerous combinations. It perfectly balances desserts which may have components on the sweet side and it perfectly allows for layering a multitude of strong flavors.
Interestingly enough, when used correctly, passion fruit with its prominent aroma and flavor will allow softer flavors to shine thru. Sometimes even enhance, one good example is the combination of passion fruit and apple. In an apple dessert, using the right amount of passion fruit will improve a subtle apple flavor by the presence of passion fruit.
Certainly passion fruit and chocolate work gloriously together and this is what I have done in this tart. A prebaked chocolate tart shell with a layer of flourless chocolate sponge cake and topped with passion fruit crème and berries. It’s a combination which would work perfectly for a Valentine’s dessert. Good flavors which appeal to many taste buds
Getting it all together!
Start by making the chocolate tart dough. Besides using it for tarts you can also use it for homemade chocolate sandwich cookies or chocolate ice cream sandwiches. Oh really you ask? Oh yes I say! The recipe is in the On Baking book on page 390. If you do not have the book, then use the tart dough used for Meyer lemon tarts. If desired you can make the tart dough weeks ahead and simply freeze it. The tart does not necessarily need the flourless sponge cake layer but if you are like me and like multiple layers of textures then include it. Do not to confuse flourless chocolate sponge cake with a dense flourless chocolate cake. Find flourless sponge cake on page 387 in On Baking.
The passion fruit crème is delicious and well worth the search for passion fruit puree. Oftentimes it can be easily found in Latin food stores in the freezer.
Passion fruit cream
Yield: for 2 tarts of 8-9 inch diameter (20-24 cm)
|1Cup||(8 oz)||Heavy cream||240 g|
|¾ Cup||(6 oz)||Passion fruit puree||180 g|
|¼ cup + 1Tbsp||(2.5 oz)||Extra fine granulated sugar (a)||75 g|
|¼ Cup||(2 oz)||Extra fine granulated sugar||60 g|
|4 Tablespoons + 1 teaspoon||(1 ¼ oz)||Cornstarch||37 gram|
|½ Cup||(4 oz)||Milk, boiling||120 g|
- In a saucepan bring the heavy cream, passion fruit and sugar (a) to a boil.
- In a separate bowl whisk the egg yolks until smooth. Add sugar (b) and whisk rapidly until smooth, add cornstarch and whisk smooth. Whisk in the boiling milk.
- Pour the egg yolk mixture into the boiling cream mixture and whisk rapidly to a boil. Boil for 1 minute and remove from heat. Cover the crème with plastic food film and place in an ice bath to quickly cool the passion fruit cream.