🥭🍫 Passion Fruit & Chocolate Tartlets – Sweet, Tangy, and Irresistibly Elegant
A crisp tart shell filled with almond cake, milk chocolate passion ganache, and topped with a zesty mousse dome.These passion fruit tartlets combine almond sponge, passion ganache, and mousse domes in a crisp tart shell – perfect for elegant tea or dessert.These Passion Fruit & Chocolate Tartlets are a celebration of balance – sweet, tangy, and textural all in one bite. They start with a crisp tart shell filled with moist almond mazarin filling, followed by a layer of silky milk chocolate ganache infused with passion fruit, and finally crowned with a frozen dome of passion fruit mousse.Each element plays a role: the almond base brings softness, the ganache offers richness, and the mousse delivers a refreshing citrus kick. The result? A light yet decadent dessert, perfect for those who love fruity flavors wrapped in chocolate finesse.
Ingredients
✳️ Passion Fruit Mousse
- 2 sheets gelatin
- 75 ml passion fruit purée or juice
- 1 tbsp lemon juice
- 40 g sugar
- 150 ml heavy cream
- 70 g Greek yogurt 10%
✳️ Tart Shells
- 40 g almond flour
- 125 g all-purpose flour
- 60 g powdered sugar
- 125 g cold butter cubed
- ½ egg lightly beaten
✳️ Mazarin Filling
- 70 g soft butter
- 70 g sugar
- 50 g almond flour
- 60 g coarsely grated marzipan
- 1 egg
- 1 pinch of salt
✳️ Passion Fruit Ganache
- 100 g milk chocolate
- 25 ml heavy cream
- 25 ml passion fruit juice
✳️ Decoration
- Yellow velvet spray
- Edible flowers
- Silver chocolate buttons
- Crispy chocolate pearls e.g., Callebaut
Instructions
Passion Fruit Mousse
- Soak gelatin in cold water.
- Heat passion fruit juice, lemon juice, and sugar just until warm. Melt in gelatin.
- Let cool slightly.
- Whip cream to soft peaks, fold in yogurt, then fold in cooled passion syrup.
- Pour into silicone dome molds and freeze until solid.
Tart Shells
- Mix almond flour, all-purpose flour, and powdered sugar in a bowl.
- Add cold butter cubes and rub until sandy.
- Add the egg and bring together to form a dough.
- Wrap and chill for 20–30 minutes.
- Roll dough to 2 mm thick. Line tart rings by cutting a base and strips for sides.
- Chill again before baking.
- Preheat oven to 200°C.
Mazarin Filling
- Beat all ingredients together until smooth.
- Fill tart shells about ¾ full (it will rise).
- Bake for 15 minutes until golden. Cool completely.
Passion Fruit Ganache
- Melt chocolate.
- Heat cream and juice just to a simmer, pour over chocolate.
- Wait 1 minute, then stir until glossy.
- Spread over cooled tarts and refrigerate until set.
Final Assembly & Decoration
- Unmold the frozen mousse domes.
- Spray with yellow velvet spray as per instructions.
- Place a mousse dome on each tart.
- Decorate with edible flowers, silver buttons, and crispy pearls.
