Decadent Double Chocolate Passion Fruit Tart: A Symphony of Sweet and Tangy Delights

Double Chocolate Passion Fruit Tart: A Delightful Treat for Chocaholics and Fruit Lovers Alike

The double chocolate passion fruit tart is a delectable dessert that combines the rich flavors of chocolate and the tangy sweetness of passion fruit. This stunning tart is perfect for any occasion, whether it's a special celebration or a simple indulgence.

Ingredients:

For the Crust:

* 1 cup all-purpose flour
* 1/2 cup cocoa powder
* 1/4 cup sugar
* 1/4 teaspoon salt
* 1/2 cup cold unsalted butter, cut into small pieces

For the Chocolate Ganache:

* 8 ounces dark chocolate, finely chopped
* 1/2 cup heavy cream
* 1/4 cup light corn syrup
* 1 tablespoon unsalted butter

For the Passion Fruit Curd:

* 1 cup passion fruit puree
* 1/3 cup sugar
* 2 tablespoons cornstarch
* 1/4 cup water
* 2 egg yolks
* 2 tablespoons unsalted butter, softened

Instructions:

To Make the Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt.
3. Add the cold butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Press the dough into a 9-inch tart pan with removable bottom. Trim the edges.
5. Bake for 15-20 minutes, or until the crust is golden brown. Let cool completely.

To Make the Chocolate Ganache:

1. In a heatproof bowl over simmering water, melt the dark chocolate with the heavy cream, corn syrup, and butter. Stir until smooth.
2. Let cool slightly.

To Make the Passion Fruit Curd:

1. In a small saucepan, whisk together the passion fruit puree, sugar, cornstarch, and water.
2. Bring to a boil over medium heat, whisking constantly.
3. Reduce heat to low and simmer for 2-3 minutes, or until thickened.
4. Whisk the egg yolks in a small bowl.
5. Gradually whisk the hot passion fruit mixture into the egg yolks.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbly.
7. Remove from heat and stir in the softened butter.

To Assemble the Tart:

1. Spread the chocolate ganache over the cooled tart crust.
2. Top with the passion fruit curd.
3. Refrigerate for at least 4 hours, or overnight, before serving.

Variations:

* For a gluten-free crust, use gluten-free flour.
* To make the tart less sweet, reduce the amount of sugar in the crust and passion fruit curd.
* For a more intense chocolate flavor, use semisweet or bittersweet chocolate for the ganache.
* To add some crunch, sprinkle toasted chopped nuts on top of the chocolate ganache before pouring the passion fruit curd.

Indulge in the heavenly combination of chocolate and passion fruit with this delightful double chocolate passion fruit tart. It's sure to be a hit with family, friends, and anyone who loves a sweet treat.