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.
