May's Chocolate and Passion Fruit Tart.patisserie

Ingredients

6 servings

• 1 egg
• 140 g unsalted butter
• 75 g icing sugar
• 25 g almond powder
• 250 g T55 wheat flour
• 55 g caster sugar
• 110 g egg (Large size)
• 90 g passion fruit purée (about 5 to 6 pieces)
• 1.5 gelatin sheets
• 25 g milk chocolate
• 80 g praline
• 40 g crushed crepe dentelle (lace crepes)
• 140 g milk couverture chocolate
• 325 g liquid cream 35% fat
• 3 g gelatin (1.5 sheets)
• 12 g liquid glucose (or honey if you don't have glucose)

Steps

1. 1

   [ SWEET PASTRY ] In the bowl of a stand mixer, using the paddle attachment, beat the butter and icing sugar. Incorporate the egg.

2. 2

   Add the almond powder and mix until the mixture becomes creamy. Add the flour and fleur de sel and knead until a homogeneous ball is formed. Wrap in plastic film and place in the refrigerator for at least 3 to 4 hours before rolling out the dough between two sheets of parchment paper.

3. 3

   With this recipe, you will get about 540g of dough -> take 230g to line a 22 cm tart tin. You can freeze the rest for later use or keep it in the refrigerator for three days (wrap the dough well).

4. 4

   Blind baking for a 22 cm tart: 15 minutes at 160 degrees. Remove the ring, brush with beaten egg (optional step) and bake again for 7 to 10 minutes depending on the oven. Let cool.

5. 5

   [ PRALINE CRUNCH ] Melt the milk chocolate and praline in a bain-marie. Off the heat, add the crumbled lace crepes. Pour onto the cooled tart base. Place in the freezer while you do the dishes and prepare the passion fruit cream.

6. 6

   [ PASSION FRUIT CREAM ] Soak the gelatin in cold water.

7. 7

   Cut the passion fruits in half, scoop them out with a spoon and strain the flesh to obtain the juice.

8. 8

   In a saucepan over low heat, mix all ingredients (except butter and gelatin). Mix well.

9. 9

   Cook 'à la nappe' (stirring constantly with a spatula) over low heat until 82 degrees. The mixture should become smooth and thickened (if you don't have a thermometer, it's ready when the mixture completely coats the spatula).

10. 10

    Off the heat, add the drained gelatin then the butter cut into small pieces. Mix well. You can blend the preparation for a smoother result. Pour immediately into the tart base over the praline crunch.

11. 11

    [ WHIPPED MILK CHOCOLATE GANACHE ] Rehydrate the gelatin in a large volume of water. Bring 85g of liquid cream and the glucose (or honey) to a boil. Melt the milk chocolate in a bain-marie. Pour the cream over the melted chocolate in three batches, stirring gently from the center outwards to create an emulsion. Add the drained gelatin. Add the remaining cold liquid cream (240g) while stirring vigorously. You can blend the mixture to smooth the ganache. Cover with cling film in contact with the surface and refrigerate. Three hours later, whip the ganache in a stand mixer at medium speed. It is ready when it forms stiff peaks and clings to the whisk.

12. 12

    Decoration: dark chocolate crispy pearls and passion fruit (1 piece)