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Chocolate, Passion Fruit and Raspberry Tart

Chocolate, Passion Fruit and Raspberry Tart.

This Chocolate, Passion Fruit and Raspberry Tart is a little piece of Chocolate Heaven. It is rich but smothered with Cream you can manage another slice.There is no baking involved but a few hours of setting before the pouring on of the Chocolate Ganache is required. I used a 25 cm flan dish. Fill your Chocolate Face.

Course Dessert
Prep Time 45 minutes
Servings 10
Author applytofaceblog

Ingredients

  • 300 grams Oreo Biscuits
  • 2 tbsp cocoa powder
  • 100 grams unsalted butter melted

Chocolate and Passion Fruit Mousse

  • 200 grams dark chocolate quality cooking
  • 200 grams milk chocolate quality cooking
  • 100 grams caster sugar
  • 75 grams unsalted butter soft
  • 2 medium egg yolks
  • 6 passion fruit pulp including seeds
  • 300 mls double cream

Chocolate Ganache

  • 100 grams dark chocolate
  • 100 grams milk chocolate
  • 60 mls liquid glucose
  • 400g raspberries

Instructions

Tart Base

  1. Blitz the cookies (including the filling) and the butter in a food processor.

  2. Tip it into your dish and press it out evenly to form sides and a smooth bottom. I use the back of a spoon or my fingers. Take some time to try to ensure it's even.

Chocolate and Passion Fruit Mousse

  1. Melt the chocolate, sugar and butter in a bowl over a simmering saucepan of water. Don't let the water touch the base of the bowl or the choc may go grainy. Stir until smooth and allow to cool.

  2. Scoop out all the pulp from the passion fruit into a food processor. A strangely satisfying process. Blitz for twenty seconds or so and then sieve the liquid to remove the seeds. Set the juice aside.

  3. Whisk the egg yolks and passion fruit puree into the chocolate mixture.

  4. In a separate bowl whisk the cream until pillowy and thick and mix a couple of big tbsp into the chocolate mixture. Fold the rest of the cream in, taking care not to knock out the air. Stay strong. 

  5. Leave to set in the fridge for a couple of hours.

Chocolate Ganache

  1. Melt the chocolate and glucose syrup again over a bowl of simmering water. Stir to combine and then allow to cool a little.

  2. Pour over the mousse and shake to fill any holes. I found this a bit tricky I must admit. I think in hindsight my ganache was a little too thick and I should have added more glucose-maybe a tsp - so if it doesn't pour easily then thin a little. Above all don't spread by hand or the finish will be ruined. A shake and a shimmy is all that is allowed I'm afraid.

  3. Return to the fridge for an hour before decorating the top with raspberries.

  4. Apply to Hysterically Thankful Face.

Recipe Notes

I strongly suggest that this is served at more or less room temperature. I based this recipe on Chocolate Mousse and Passion Fruit Tart from Delicious. Magazine.