Chocolate Passion Fruit Tart

Name: Chocolate Passion Fruit Tart
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 100 g Butter; 400 g + 8 cocoa biscuits with cream filling; 2 (approx. 100 g) Passion Fruit; 200 ml Passion fruit juice; 50 g Sugar; 20 g Cornstarch; 350 g white couverture; 200 g Whipped cream; 2 TABLESPOONS Chocolate drops; 7-10 Tbsp Oil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

100 g Butter
400 g + 8 cocoa biscuits with cream filling
2 (approx. 100 g) Passion Fruit
200 ml Passion fruit juice
50 g Sugar
20 g Cornstarch
350 g white couverture
200 g Whipped cream
2 TABLESPOONS Chocolate drops
7-10 Tbsp Oil

Directions

1
Melt the butter. Finely grind 400 g biscuits in the universal chopper. Mix with butter. Brush a tart mould (26 cm Ø) with lift-off base with oil. Add the crumb mixture and press it to a flat base, raising a 3-4 cm high rim.
2
Chill for at least 30 minutes.
3
In the meantime, cut the passion fruit in half, scrape out the fruit pulp with a spoon and put it into a small pot. Add 150 ml passion fruit juice, sugar and bring to the boil. Mix starch with 50 ml juice, stir into the boiling passion fruit juice and let it simmer for about 2 minutes.
4
Remove from the heat and let it cool down. Spread the passionfruit cream on the tart base and chill for another 10 minutes.
5
Chop the chocolate coating finely. Heat the cream in a small pot and take it off the stove. Melt the couverture in it while stirring until a creamy mixture is formed. Spread the chocolate cream on the tart, chill for about 45 minutes.
6
Cut 8 cookies in half. Decorate the tart with chocolate drops and biscuits, chill again for about 1 hour. Approx. 10 minutes before serving, remove the tarte from the refrigerator and remove from the mould.