Chocolate and Passion Fruit Tart

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recipe by Jérémy White, Le Meilleur Pâtissier

  • Time icon
    Total Time
    7hrs 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    929

User generated recipes have not been re-tested by Kenwood.

recipe updated May 14, 2024

Ingredients

  • Butter icon
    Butter
    140 g
  • Egg icon
    Egg
    55 g
  • Passion fruit juice icon
    Passion fruit juice
    100 g
  • Caster sugar icon
    Caster sugar
    50 g
  • Pectin icon
    Pectin
    3 g
  • Whipping cream icon
    Whipping cream
    195 g
  • Acacia honey icon
    Acacia honey
    20 g
  • Butter icon
    Butter
    2 g
  • Icing sugar icon
    Icing sugar
    90 g
  • All purpose flour icon
    All purpose flour
    250 g
  • Ground hazelnut icon
    Ground hazelnut
    30 g
  • Dark chocolate icon
    Dark chocolate
    345 g
  • Edible gold dust powder icon
    Edible gold dust powder
    as needed

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Small bowl
  • kCook icon Cake ring - 20x12cm (8x5")
  • kCook icon Easywarm bowl

Step preview

  1. Making the passion fruit confit:
  2. Heat the passion fruit juice in a pan with the sugar and bring to the boil
  3. Mix the rest of the sugar with the pectin in a small bowl
  4. As soon as the juice is boiling, remove from the heat and add the sugar and pectin mixture and stir
  5. Return to the heat and boil for 30 seconds
  6. Pour into the cake ring and freeze for 20 minutes
  7. Carefully remove the cake ring and keep the confit in the fridge
  8. Making the dark chocolate ganache:
  9. Attach the EasyWarm bowl on the machine, fit the creaming beater
  10. Add the dark chocolate into the bowl
  11. Bring the cream and honey to the boil in a saucepan
  12. Once boiling pour the hot cream over the dark chocolate a little at a time while the machine is running
  13. Mix on speed 2 for 2 minutes
  14. Add the butter
  15. Mix for 2 minutes until well combined and smooth
  16. Chill in the fridge for 2 hours
  17. Clean the EasyWarm bowl, fit the Whisk Tool
  18. Add the ganache into the bowl
  19. Mix for 1 minute at speed 2
  20. Mix 30 seconds at speed 5
  21. Making the tempered dark chocolate:
  22. Gently melt your chocolate in a bain-marie until it reaches a temperature of 50-55°C
  23. Remove your bowl from the bain-marie and lower the temperature, stirring with a spatula, until it reaches 28°C
  24. Then return it to the bain-marie until it reaches 31°C
  25. Add the butter, mix gently, then spread out on a sheet of acetate and leave to cool slightly
  26. Carefully draw and detail your chocolate wings with a knife, using a wing pattern, and leave to cool completely
  27. Making the sweetened pastry:
  28. Clean the EasyWarm bowl, fit the kBeater
  29. Add the ingredients in the EasyWarm bowl
  30. Mix on speed 3 for 2-3 minutes until the mixture is smooth
  31. Add the egg and mix again for 1-2 minutes until the dough starts to form a ball
  32. As soon as the dough comes together, stop kneading
  33. Roll out the dough to a thickness of 3-4 mm between 2 sheets of greaseproof paper, chill and set aside for 2 hours
  34. Place the pastry in a 20 cm diameter mould
  35. Freeze for 2 hours
  36. Bake at 160 C for 30-35 minutes, then keep in a cool place
  37. To Assemble:
  38. Remove the sweetened pastry from the fridge, and add the passion fruit confit on top
  39. Add the airy chocolate ganache and smooth with a spatula
  40. Put the wings on top and dust with gold powder for an even prettier result
  41. Serve
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