These tarts are deliciously rich (particularly when made with chocolate pastry – my slight adaptation of Lily Vanilli’s excellent recipe in her book, Sweet Tooth )
I made these for dessert at a friend’s dinner party and they went down a treat! A good one to impress with and pretty straightforward too (particularly if you have already made the pastry/cheat and buy it). They can also be made in advance too.
1 batch chocolate pastry
200ml double cream
350g milk chocolate broken into pieces
Flesh of 3 passionfruit plus extra for topping
1. Take the pastry, roll out to 3mm thickness and cut out 10cm diameter rounds
2. Grease a 12 hole muffin tin and gently press the pastry rounds into the cavities and refrigerate for half an hour
3. Line the tin with baking parchment and weigh down each cavity with baking beads and blind bake on 180C for 10-15 minutes until starting to brown – remove from oven, brush with egg wash and bake for a further 2 minutes to seal). Bring out of oven and leave to cool.
4. To make the ganache: place the cream in a glass bowl and place on top of a small pan of simmering water. Be careful not to bowl the cream – you just want it warm enough to melt the chocolate, so keep a careful eye on the temperature
5. When the cream is warm enough (it will start to bubble at the edges), remove from heat and mix in broken chocolate and butter until smooth (you can add back to the heat if necessary, but be careful not to boil!!)
6. Stir the passionfruit into the ganache and leave to cool for 5 minutes
7. Spoon the ganache into the tart cases and refrigerate for 1-2 hours to set
8. To serve, add a spoonful of passionfruit to the tarts