Recipe for passion tart with white chocolate and citrus
This is my very own recipe for a wonderful passionfruit tart!
It is baked on a delicious, crispy digestive biscuit base and filled with a super creamy and tangy-sweet passionfruit ganache made with white chocolate.
Southern sun in fruit form
Most people love chocolate ganache because it has such a smooth and creamy mouthfeel and a rich taste. The great thing about using white chocolate is that you can give the ganache almost any flavor you want. It is especially suitable if you want to make a ganache with a clear fruit flavor.
And that’s exactly what we want with this recipe.
Passionfruit, which isn’t actually a fruit but a berry, is known for its tangy and incredibly exotic taste. It simply tastes like sitting on a southern beach and watching the sun set over the sea.
And if you can encapsulate that feeling in a cake, it’s hard to imagine it not being well-received by most people..
The perfect Digestive biscuit
Biscuit bases are really delicious in cakes, and Digestive biscuits are almost made for this purpose, thanks to their distinctive taste and texture that a good Digestive biscuit should have.
Digestive biscuits come in many versions, both cheaper and more expensive, and it’s a matter of personal preference which is the best. Overall, a good Digestive biscuit should have a lovely “grainy” taste, a good balance of fat, and not be too dry. It should be both sweet and lightly salty in taste. Ideally, it should crumble quite easily and quickly in the mouth and not be too compact in texture.
Passionfruit tart with white chocolate and citrus recipe
You can bake your tart in any shape you prefer. Quantity-wise, this recipe fits a 25 x 8 centimeter tart pan.
Ingredients
Biscuit Base
- 100 gram Biscuits oat biscuits or Digestive
- Salt 1 pinch
- 50 gram Butter
Passion Ganache
- 200 gram White chocolate Callebaut or other small 'buttons'
- 100 gram Passion Fruit Puree or passion fruit juice without seeds
- 100 gram Whipping Cream
- 0.5 pcs. Lemon juice + zest
Passion Jelly
- Gelatin Sheets 4 sheets
- 100 gram Passion Fruit Puree or passion fruit juice without seeds
- 50 gram Lemon Juice
- 50 gram Sugar
Instructions
Biscuit base
- 1) Blend the biscuits into crumbs and mix with salt.
- 2) Melt the butter and mix it with the biscuit crumbs.
- 3) Spread the mixture in a rectangular tart form lined with baking paper at the bottom, and press it well with your fingers.
- 4) Place the biscuit base in the fridge.
- 1) Melt the chocolate in a bowl over a water bath and remove the bowl from the heat.
- 2) Bring cream, passion fruit, and lemon to a boil in a small pot, then pour it over the chocolate.
- 3) Stir in the center of the bowl with a spatula until the mixture combines and becomes glossy. Use an immersion blender if it doesn't become glossy enough.
- 4) Spread the ganache on the biscuit base in the tart form, and place the tart in the fridge until it is completely cooled, at least 3 hours.
- 1) Soak gelatin sheets in cold water.
- 2) Mix lemon juice and passion fruit juice with sugar.
- 3) Melt the gelatin at low heat, then mix it with the fruit juice.
- 4) Spread the liquid on the tart and return it to the fridge until the jelly has completely set.
- 5) Decorate with white chocolate pearls, melted white chocolate, and green herbs if desired.