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White chocolate and passionfruit tart

Posted on Dec 7, 2017 by in Recipes | 0 comments


Makes one large tart. Serves 8 to 10 people.


100 grams of unsalted butter (softened)

65 grams of icing sugar

1 teaspoon of vanilla bean paste

1 teaspoon of salt

1 egg yolk

20 grams of almond meal

170 grams of plain flour

White chocolate ganache

250 millilitres of thickened cream

450 grams of good quality white chocolate (I use couveture)

For presentation

4 to 6 passionfruit

Make the pastry

  1. In a large bowl using a wooden spoon, cream the butter, sugar, vanilla bean paste, salt and egg yolk.
  2. Add the almond meal and combine well.
  3. Add the flour and combine well.
  4. Form into a ball, wrap in cling wrap and rest in the fridge for at least 30 minutes.
  5. Pre-heat the oven to 200C. Lightly grease a flan tin.
  6. Turn the dough out onto a lightly floured surface. Use your hands to press and shape the dough into a rough circle. Do not knead the dough as this will overwork it and make it tough.
  7. Using a rolling pin, roll the dough out until it is approximately 3 mm in thickness. You can place a piece of non-stick baking paper over the dough to get it to the right thickness and assist with flipping the dough into the flan tin.
  8. Place the pastry into the flan tin. Pressing the pastry gently into the corners. Pierce the pastry with a knife.
  9. Rest in the tin in the fridge for at least 30 minutes.
  10. Remove the tin from the fridge and bake the pasty for approximately 20 minutes or until the pastry is golden brown. Set aside to cool.

NB: You can make the dough in a food processor. I just find that it’s easier to get it right if you can see what’s happening!

Make the white chocolate ganache

  1. Place the white chocolate in a heat proof bowl.
  2. Heat the cream in a small saucepan until almost boiling.
  3. Pour the hot cream over the chocolate and allow to sit for 30 seconds.
  4. Mix the chocolate and cream together, ensuring there are no lumps.

Assemble the passionfruit and white chocolate tart

  1. Pour the while chocolate ganache into the pastry case.
  2. Allow to set and then top with the flesh of the passionfruit.

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