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Chocolate, Passion Fruit and Raspberry Tart
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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
Total Time 45 minutes
Servings 12
Calories 725kcal
Author Jenny

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
Metric - U S Customary

Instructions

Tart Base

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

  • 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.
  • 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.
  • Whisk the egg yolks and passion fruit puree into the chocolate mixture.
  • 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. 
  • Leave to set in the fridge for a couple of hours.

Chocolate Ganache

  • Melt the chocolate and glucose syrup again over a bowl of simmering water. Stir to combine and then allow to cool a little.
  • 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.
  • Return to the fridge for an hour before decorating the top with raspberries.
  • Apply to Hysterically Thankful Face.

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.

Nutrition

Calories: 725kcal | Carbohydrates: 77g | Protein: 7g | Fat: 46g | Saturated Fat: 26g | Cholesterol: 98mg | Sodium: 156mg | Potassium: 589mg | Fiber: 13g | Sugar: 47g | Vitamin A: 1345IU | Vitamin C: 30.4mg | Calcium: 76mg | Iron: 7.2mg