Dark chocolate and passion fruit tart

• wheat flour↗180g g

  plus extra for dusting

• icing sugar↗85g g
• cocoa powder↗50g g

  plus 1-2 tbsp for dusting

• unsalted butter↗140g cold g

  cold, cut into cubes

• egg yolks↗2
• cocoa nibs

  for garnish (optional)

• crème fraîche↗

  for serving

• passion fruit pulp200g g

  (about 8-10 passion fruits)

• leaf gelatin1
• eggs↗3 medium

  medium

• unsalted butter↗70g g
• granulated sugar↗50g g
• cornstarch1½ tbsp tbsp
• dark chocolate↗150g g

  (at least 70% cocoa solids)

• double cream↗150ml ml
• м'який світло-коричневий цукор↗150g

Step-by-step instructions

1. 1

   Sift the flour, icing sugar, cocoa and ½ tsp salt into a bowl. Rub in the butter with your fingertips until the mixture resembles crumbs. Add the egg yolks together with 2 tbsp ice water and continue mixing by hand until a soft dough forms. If desired, pulse the ingredients in a food processor. Wrap the dough and chill for at least 1 hour. The dough can be kept in the refrigerator for up to two days.

2. 2

   Line the bottom of a 23 cm tart tin (with a removable bottom) with parchment paper. Roll out the dough on a lightly floured surface to a thickness of about a coin (≈1 lb), then use it to line the tin, pressing against the sides and leaving a slight overhang. Cover and chill for another hour.

3. 3

   Preheat the oven to 190 °C (170 °C convection, gas 5). Line the dough with parchment and fill it with ceramic baking beans. Bake for 20 min, then remove the beans and parchment and bake another 20 min until crisp. Let cool completely, then trim the excess dough with a sharp knife.

4. 4

   To make the cream, place the passion‑fruit pulp in a food processor and blend to separate the seeds from the pulp. Press through a sieve into a saucepan, discarding the seeds. Add the remaining ingredients and place the pan over low heat. Stir until the butter melts, then continue stirring with a wooden spoon until the cream thickens, about 10 min (do not raise the temperature or the eggs will curdle). Mix well, especially at the edges where the cream can stick. Pass through a sieve into a bowl, let cool, then pour into the tart shell. Chill the filled tart for 30 min.

5. 5

   For the ganache, melt the chocolate, cream, sugar and a pinch of sea salt in a heat‑proof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water, and stir until the mixture becomes glossy and thick. Remove from heat, let cool for 15 min, then pour over the cream layer. Sprinkle with cocoa nibs if using, and chill for at least 4 hours or overnight. Dust with cocoa, slice and serve with crème fraîche.