November 3, 2023
Chocolate Passion Fruit Tarts (Chocolate Pastry, Milk Chocolate Ganache, Passion Fruit Curd, Milk Chocolate Leaves)
A buttery crisp tart shell filled with a fudgy ganache and silky passion fruit curd gets topped with a snappy crisp chocolate leaf for these fun and flavor packed individual tarts. To make the chocolate leaves, paint the back of food-safe leaves with melted chocolate and set aside to cool. When set and firm, peel the leaves off and add the tops of the tarts.
Servings: 6
Calories: 467kcal
Ingredients
Chocolate Pastry
- 4 tablespoons butter or butter flavored coconut oil for dairy-free (60g)
- 1/4 cup plus 1 teaspoon monk fruit powdered (30g)
- generous pinch salt 1/2g
- 1 egg yolk (17g)
- 1/3 cup plus 1 tablespoon and 1 teaspoon defatted almond powder 50g
- 2 tablespoons cocoa powder 15g
- 1 teaspoon vanilla extract
- 1/2 teaspoon coffee extract optional, enhances chocolate flavor
Passion Fruit Curd
- 4 eggs
- 2 yolks
- 2/3 cup passion fruit puree
- 1/2 teaspoon stevia glycerite or 2/3 cup allulose, or 1/2 cup powdered monk fruit
- 4 tablespoons butter or butter flavored coconut oil for dairy-free
- 2 tablespoons heavy cream or cashew cream, or coconut cream for dairy-free
- pinch salt
Milk Chocolate Ganache
- 4 ounces milk chocolate chips sugar-free (80g)
- 1/2 cup heavy cream
- 2 tablespoons butter at room temperature (28g)
To Serve
- milk chocolate sugar-free, optional for decoration
Instructions
For the Pastry
- In a medium bowl, beat the butter until it is light and fluffy. Add the monk fruit, salt, and egg yolk and beat again until light and fluffy. Add in the almond powder, cocoa powder, and baking powder and beat until the batter comes together (It should have the consistency of play dough and be very smooth).
- Press into a ball and then roll between 2 sheets of parchment paper. Cut into strips and rounds and transfer to 6, 3-inch tart rings, re-rolling the dough if needed. Refrigerate for 30 minutes (you can wrap and freeze the lined tart for up to 2 months – when baking, don’t thaw the pastry, just add a couple more minutes to the baking time).
- Preheat the oven to 350ºF. Line the dough in the tart rings with parchment paper and fill with pie weights (rice works well – note that if you are using perforated tart rings, you can skip this step). Bake at 350ºF for 8 minutes. Remove parchment and weights and bake another 8-10 minutes, until firm – they will crisp up more when cooled. Remove from oven and cool completely and set aside (if they are not firm when cool, return them to the oven and bake for another 5 minutes). These can be made up to a 2 days ahead of time and stored at room temperature.
For the Curd
- Heat passion fruit puree in a non-reactive saucepan until steaming but not boiling.
- Whisk eggs and yolks together with sweetener until well blended.
- Whisk in hot juice slowly then transfer eggs and lemon back to saucepan and heat over medium until the curd coats the back of a spoon, about 3-5 minutes.
- Stir in butter, cream, and salt. Pour through a fine mesh strainer to remove any possible scrambled egg bits. Store in the refrigerator.
For the Ganache
- Heat the cream in a medium bowl until simmering (I like to use the microwave but you can also do this in a pot on the stove). Add the chocolate and let stand for 5 minutes to melt. Then stir well to incorporate. Add the butter and stir until the ganache is completely smooth. Pour into crust and refrigerate until set, about 1 hour.
To Assemble
- Spoon the curd on top of the ganache, filling the tarts. Top with a chocolate decoration, if desired and serve immediately.
Notes
You can actually cook the curd in the microwave, if you prefer. Simply blend all ingredients except the butter until smooth and transfer to a microwave safe bowl. Microwave for 1 minute and then stir with a spoon. Continue microwaving in 1 minute increments, stirring after each minute until the mixture is thick and coats the back of a spoon (or until the temperature measures 175ºF). Add the butter and blend again until smooth.
Nutrition is without the decorative chocolate leaves.
Protein:Energy Quotient [calories]: 0.15, Protein % of calories: 9.1%
Nutrition Facts
Chocolate Passion Fruit Tarts (Chocolate Pastry, Milk Chocolate Ganache, Passion Fruit Curd, Milk Chocolate Leaves)
Amount per Serving
Calories
467
% Daily Value*
Fat
41
g
63
%
Saturated Fat
24
g
150
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
285
mg
95
%
Sodium
210
mg
9
%
Potassium
197
mg
6
%
Carbohydrates
23
g
8
%
Fiber
11
g
46
%
Sugar
5
g
6
%
Protein
11
g
22
%
Vitamin A
1570
IU
31
%
Vitamin C
8
mg
10
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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