Go Back Email Link
–+ servings
Print Pin

🌸 Passion Fruit Tartlets with Edible Viola Flowers

A Garden Under Glass: Introduction to the Passion Fruit Viola Tart

Modern pastry is as much about visual storytelling as it is about flavor. These Passion Fruit Tartlets tell a story of spring. The visual hook is immediate: a delicate, edible Viola flower suspended under a transparent glaze, encased in a silky mousse.
But this dessert is not just a pretty face. It is a complex assembly of complementary flavors. The base is a nutty, green Pistachio Pâte Sucrée, filled with a moist Almond Sponge and a sharp Mango-Passion Crémeux. Sitting atop this foundation is the "dome": a Passion Fruit Mousse (made with the revolutionary Valrhona Fruit Couverture) hiding a creamy Coconut Mascarpone center.
Why make this? It is the ultimate "plated dessert" experience for the home baker. It teaches the "Reverse Assembly" technique—building the top of the cake upside down in a mold to achieve a perfect finish—and the delicate art of working with edible flowers in patisserie without wilting them.
Prep Time 1 hour 25 minutes
Servings 2 Tartlets

Ingredients

Coconut Cream (Day 1)

  • 100 g coconut purée
  • 23 g sugar
  • 1.5 gelatin sheets
  • 50 g mascarpone

Passion Fruit Mousse (Day 2)

  • 150 g cream
  • 88 g passion fruit purée
  • 2 egg yolks
  • 25 g sugar
  • 4.5 gelatin sheets
  • 175 g Valrhona Passion Fruit Inspiration
  • 250 g whipped cream
  • Edible viola flowers

Almond Sponge

  • 30 g ground blanched almonds
  • 20 g sugar I
  • 1 whole egg
  • 1 egg yolk
  • 2 egg whites
  • 22 g sugar II
  • 35 g flour

Pistachio Pâte Sucrée (Day 3)

  • 75 g soft butter
  • 50 g powdered sugar
  • 10 g ground almonds
  • 5 g finely ground pistachios
  • Seeds from ½ vanilla bean
  • 125 g flour
  • 30 g beaten egg
  • 1 pinch of salt

Pistachio Cream (for brushing tart base)

  • Pistachio spread store-bought or homemade

Passion Fruit Crémeux

  • 75 g passion fruit purée
  • 75 g mango purée
  • 1 egg + remaining beaten egg from pâte sucrée
  • 1 egg yolk
  • 40 g sugar
  • 1.5 gelatin sheets
  • 90 g butter

Mirror Glaze

  • 6 gelatin sheets
  • 143 g glucose syrup
  • 112 g sugar
  • 112 g water

Instructions

Coconut Cream (Day 1)

  • Soak gelatin in cold water.
  • Heat coconut purée and sugar until warm, remove from heat and dissolve the softened gelatin.
  • Let cool slightly, then mix in mascarpone until smooth.
  • Pour into silicone molds (like Silikomart Pomponettes) and freeze overnight.

Passion Fruit Mousse (Day 2)

  • Soak gelatin. Chop the Valrhona Passion Fruit Inspiration and place in a bowl.
  • In a saucepan, heat cream, passion fruit purée, yolks, and sugar, stirring constantly to 85°C.
  • Pour over the chocolate and let sit for 1 minute, then blend until smooth.
  • Cool to about 35°C, then fold in the semi-whipped cream.
  • Place two edible flowers in each mold, pour in mousse halfway, insert a frozen coconut cream center, and fill with more mousse. Smooth the top and freeze overnight.

Almond Sponge

  • Preheat oven to 180°C.
  • Whip egg, yolk, almonds, and sugar (I) until thick and fluffy.
  • Whip egg whites with sugar (II) to soft peaks.
  • Fold the meringue and sifted flour into the first mixture.
  • Spread 1 cm thick on a baking mat or parchment-lined tray and bake for ~20 min. Let cool overnight.

Pistachio Pâte Sucrée

  • Cream butter and powdered sugar. Add ground almonds, pistachios, vanilla, flour, egg, and salt.
  • Mix until dough forms. Wrap and chill for at least 2 hours.
  • Roll to 3–4 mm, line 8 cm tart rings, and freeze for 15 minutes.
  • Bake at 180°C for ~20 minutes until golden. Let cool completely.

Passion Fruit Crémeux

  • Soak gelatin. In a saucepan, combine purées, eggs, and sugar.
  • Heat gently to 83°C, stirring constantly.
  • Remove from heat, dissolve gelatin, then blend in butter when cooled to 40°C.
  • Transfer to a piping bag and chill.

Tart Assembly

  • Brush tart shells lightly with pistachio cream.
  • Cut almond sponge to fit and place inside each tart.
  • Pipe in mango-passion crémeux, smoothing the top.
  • Chill to set.

Mirror Glaze

  • Heat glucose, sugar, and water to a boil (100°C).
  • Let cool slightly to 80°C, then dissolve the pre-soaked gelatin.
  • Cool further to 32°C before using.

Final Assembly

  • Unmold frozen mousse domes and place on an elevated rack.
  • Pour mirror glaze over each dome, ensuring smooth coverage.
  • Carefully transfer each glazed dome onto the filled tart base.
  • Decorate the base edge with coconut flakes or pistachio crumbs.

Notes

The Science of Ingredients: Couverture and Transparency

To achieve the vibrant color and see-through finish, specific ingredients are required.

1. Valrhona "Inspiration" (Fruit Couverture)

The mousse uses 175g of Valrhona Passion Fruit Inspiration.
  • The Science: This is not white chocolate flavored with fruit. It is a "Fruit Couverture" made from cocoa butter, sugar, and freeze-dried passion fruit powder. It contains no dairy solids. Because it behaves exactly like chocolate (it crystallizes), it provides structure to the mousse that fruit puree alone cannot. It delivers an intense, punchy acidity that cuts through the heavy cream, creating a mousse that tastes like pure fresh fruit.

2. Edible Viola Flowers (The Visual Element)

  • The Science: Violas are chosen not just for color, but because they are robust. Their petals contain low water content compared to larger blooms, meaning they hold their shape well when frozen into the mousse. However, they are sensitive to pH. The acidity of the passion fruit mousse helps preserve the vibrant purple/yellow pigments (anthocyanins) of the petals, preventing them from turning brown.

3. Transparent Mirror Glaze (Neutral Nappage)

The glaze is a simple syrup of water, sugar, and glucose set with gelatin.
  • The Science: Unlike chocolate glazes which are opaque, this glaze relies on refractive index. By dissolving the sugar and glucose completely and removing all air bubbles, the glaze becomes optically clear. It acts as a lens, magnifying the flower and the bright yellow mousse underneath. Glucose syrup prevents the sugar from crystallizing, which would turn the glaze cloudy (white).

4. Mascarpone in Coconut Cream

The insert uses 50g of Mascarpone.
  • The Science: Coconut puree has a high water content and can be icy when frozen. Mascarpone is a triple-cream cheese (approx. 40%+ fat). By mixing it into the coconut base, we increase the dry matter and fat content. This creates a "cryoprotectant" effect, ensuring the center remains creamy and soft even when served semi-frozen, rather than turning into a hard ice cube.

Essential Professional Kitchen Tools

To execute the "flower-in-glass" look, you need precise tools.
  1. Silicone Dome Molds (Pomponettes or Truffles)
    • Why you need it: You need two sizes. Smaller cavities for the Coconut Insert, and larger domes (like Silikomart "Stone" or "Globe") for the main Passion Fruit Mousse. The flexibility of silicone allows you to pop out the frozen mousse without damaging the delicate flower embedded in the surface.
  2. Perforated Tart Rings (8cm)
    • Why you need it: For the Pistachio Pâte Sucrée. Standard fluted tins inhibit airflow. Perforated rings allow moisture to escape from the sides of the tart shell, ensuring a perfectly crisp, vertical edge that doesn't shrink.
  3. Digital Thermometer
    • Why you need it: Precision is vital.
      • Crémeux: Must reach 83°C-85°C to thicken the eggs.
      • Glaze: Must be poured at 32°C. If 35°C, it melts the mousse. If 28°C, it is too thick and won't be transparent.
  4. Immersion Blender
    • Why you need it: For the Glaze and Crémeux. A whisk introduces air bubbles. In a transparent glaze, bubbles look like flaws in a diamond. An immersion blender removes air, creating a glass-like finish.

Expert Tips and Success Hacks

Achieve the boutique look with these professional secrets.

1. The "Upside Down" Flower Placement

The flower must be placed correctly in the mold.
  • The Hack: Place the Viola flower face down into the bottom of the silicone mold. Ensure the petals are open and flat. Gently pipe a teaspoon of mousse over the flower and use a small brush or spoon to push the mousse into the crevices of the petals to remove air pockets. Then fill the rest of the mold. This ensures no air bubbles ruin the visual of the flower.

2. Pistachio "Waterproofing"

The tart shell holds a wet sponge and moist cream.
  • The Hack: The recipe mentions brushing with Pistachio Cream. This isn't just for flavor; it's a moisture barrier. The fat in the pistachio paste seals the porous tart shell. Without it, the moisture from the mango crémeux would seep into the crust, making it soggy within 2 hours.

3. The Glaze Temperature Sweet Spot

Transparent glaze is unforgiving.
  • The Hack: You must pour at 32°C.
    • Too Hot: It melts the outer layer of the mousse, creating milky streaks that cloud the view of the flower.
    • Too Cold: It goes on thick and rubbery, looking like plastic wrap.
    • Technique: Pour generously in one motion. Do not go back and touch it with a spatula.

4. Sponge Moisture

The almond sponge can be dry.
  • The Hack: Although not explicitly in the ingredients, professional chefs often brush the baked almond sponge with a little Passion Fruit Syrup (juice + sugar) before placing it in the tart. This creates a "Baba" effect, keeping the dessert moist and amplifying the tropical flavor.

5. Managing Tart Shrinkage

Pistachio dough is delicate.
  • The Hack: After lining your rings with the Pistachio Pâte Sucrée, freeze them for 20 minutes before baking. This relaxes the gluten and hardens the butter. A frozen shell hits the hot oven and sets its shape before it has time to slump or shrink down the sides.

Frequently Asked Questions (FAQ)

Q1: I can't find Valrhona Passion Inspiration. Substitute? A: This is hard to replace exactly. The best alternative is White Chocolate mixed with Freeze-Dried Passion Fruit Powder (intense flavor, low moisture). Do not add fresh puree to white chocolate for the mousse base, or it will seize. Alternatively, make a standard fruit mousse using puree and gelatin, but it won't be as creamy.
Q2: Can I use different flowers? A: Yes, provided they are edible and pesticide-free. Pansies work well (they are larger violas). Nasturtiums add a peppery bite. Borage (blue star flowers) looks stunning. Avoid thick flowers like roses, which don't sit flat in the mold.
Q3: Why is my glaze cloudy? A: Cloudiness comes from two sources:
  1. Micro-bubbles: You whisked the glaze. Strain it and let it rest overnight.
  2. Sugar crystallization: You didn't use enough glucose syrup or didn't dissolve the sugar fully. Ensure the syrup boils clear before adding gelatin.
Q4: Can I make the tart shells ahead? A: Yes. Baked tart shells (brushed with pistachio cream) can be stored in an airtight container for 3 days at room temperature. They stay crisp perfectly. The mousse domes can stay frozen for 2 weeks.
Q5: Why did the mousse separate? A: The fruit puree was likely too hot when you folded in the whipped cream. Cool the fruit base to 30°C-35°C (body temp). If it's 50°C, it melts the cream. If it's 20°C, the gelatin sets into lumps.
QR Code linking back to recipe