Double Chocolate and Passion Fruit Tart

• wheat flour↗175g g

  plus a little extra for dusting

• powdered sugar↗80g g
• cocoa powder↗40g 70% g

  highest quality available

• butter↗140g g

  cold and diced into small cubes

• egg yolks↗2 medium

  lightly beaten

• whole milk↗185ml ml
• heavy cream185ml ml
• white sugar↗60g g
• egg yolks↗4
• white chocolate↗300g g
• passion fruit↗6
• sugar↗75ml ml
• orange juice↗100ml ml

Step-by-step instructions

1. 1

   To make the dough, sift the wheat flour, powdered sugar and cocoa powder into a small kitchen processor. Add the butter and blend until the mixture resembles crumbs. Add the egg yolks and gently mix with your fingers until a soft paste forms. If needed, add a little water, one tablespoon at a time. Wrap in cling film and place in the refrigerator to rest for at least 1 hour.

2. 2

   Preheat the oven to 190 °C/170 °C with fan/gas 5. Roll out the dough on a lightly floured surface to the thickness of a coin. Use the dough to line a 20 cm round tart tin, leaving a small overhang. Prick the dough with a fork and chill in the refrigerator for 1 hour. Line the interior of the tin with parchment and fill it with baking beans, raw rice or dry beans to keep the base even. Place the tin on a baking sheet and bake for 25 minutes. Remove from the oven, discard the parchment and beans, and return to the oven for another 10‑20 minutes until the crust is baked through and dry. Remove and let cool. Trim excess dough with a serrated knife.

3. 3

   To make the custard, pour the whole milk, heavy cream and white sugar into a saucepan and bring to a boil. Remove from heat and whisk the egg yolks in a bowl. While whisking the yolks, gradually pour in the hot cream mixture until fully combined. Return the custard to the saucepan and heat to 85 °C (use a digital thermometer) until it becomes thick enough to coat the back of a spoon. Transfer the white chocolate to a large bowl and pour it into the hot custard, stirring constantly to obtain a rich chocolate custard. Let cool, then evenly pour the custard into the tart shell and chill for at least 2 hours, or overnight if possible.

4. 4

   For the passion fruit syrup, cut the fruits in half, scoop the pulp with seeds into a saucepan and add the sugar and orange juice. Place the saucepan over medium heat, bring to a boil and simmer for 25 minutes until it thickens into a syrup. Remove from heat and let cool. It can be prepared a few days ahead of serving. Before slicing, drizzle the chilled tart with the cooled passion fruit syrup.