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🥭🍫 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.
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Prep Time 1 hour
Cook Time 19 minutes

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.