Gastronomixs

Passion fruit and chocolate tartelettes

A crispy tartelette filled with a fruity chocolate ganache.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Passion fruit and chocolate tartelettes

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Ingredients

100

g

icing sugar

200

g

butter

300

g

flour

1

 

egg

150

g

whipping cream

100

g

passion fruit coulis

2

 

egg yolks

50

g

sugar

110

g

dark couverture chocolate

50

g

milk couverture chocolate

2

leaves

gelatin

Preparation method

  • Mix the icing sugar, butter, and egg in a mixing bowl with a butterfly whisk.
  • Add the sieved flour and mix well.
  • Wrap the dough in plastic foil and allow to rest in the refrigerator overnight.
  • Knead the dough to make it supple and roll out to the desired thickness.
  • Dress small baking moulds with the dough and bake blind at 180°C for about ten minutes.
  • Mix the cream, egg yolks, passion fruit coulis, and sugar and steam in a vacuum bag for ten minutes.
  • Dissolve both chocolates in this mixture and the softened gelatin.
  • Pour the mixture into the pre-baked tartelettes. Leave to set.

Serving suggestions

  • As a tartelette on its own.
  • As part of a dessert with components of coconut, ginger, kiwi, lime, mango, nuts, pineapple, banana, and grapes.

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