Chocolate Lilikoi (passionfruit) Tarts
makes about 15 tarts
2 sticks (1 cup, 8 oz) unsalted butter, room temperature
1 cup confectioners’ sugar
1/3 cup cocoa powder
3/4 teaspoon salt
2 egg yolks
2 1/2 cups (11 oz) cake flour
1/2 cup heavy cream
3 ounces bittersweet chocolate
1/2 stick (2 oz) unsalted butter
1 cup passionfruit puree (click to order)
3/4 cup sugar
3/4 cup unsalted butter
3 teaspoons powdered gelatin
Place the butter in a food processor and process until soft and creamy.
Add the confectioners’ sugar and process until well blended and smooth.
Add in the cocoa powder and salt and process until well blended.
Add in the egg and egg yolks and process until just blended; scrape the bowl down as necessary.
Add the flour and pulse just until the dough starts to come together into a ball; don’t overprocess. The dough will be very soft like cookie dough.
Scrape the dough out of the food processor and make into a ball. Flatten out into a disk, wrap in plastic, and chill in refrigerator for at least 4 hours until it is firm enough to handle.
When you are ready to bake off the tart shells, take the dough out of the refrigerator – let it warm up a bit if necessary but not too much because it will start melting fast.
Roll out the dough between two sheets of plastic wrap to 1/8" thickness. If the dough gets too soft, place back in the refrigerator to firm up.
Place the tart rings you will use on a baking sheet lined with a Silpat or parchment paper.
Cut out circles of dough to fit into desired tart rings. Press the dough carefully into the tart rings and up the sides, being careful not to stretch the dough or it will shrink when baked. Place the rings into the refrigerator to chill for at least 30 minutes. Trim off the excess dough from the top of the rings.
Heat the oven to 350 degrees F while chilling the tart shells. When you are ready, line the shells with parchment and fill with beans or rice to keep the shells weighed down.
Bake shells for about 15-18 minutes until they are lightly colored and the shell feels dry to the touch. Remove from the oven and place on a rack. Remove the beans and parchment and brush the bottoms of the shells with a light egg wash (made from an egg white and a bit of water).
Place chocolate in a heatproof bowl.
Bring cream just to a boil in a small saucepan. Pour over the chocolate and let sit for a minute. Stir with a wooden spoon until chocolate is melted and ganache is smooth.
Add butter and stir until it is melted and incorporated.
Spread a thin layer of ganache in the bottom of the cooled tart shells and let ganache set while you make the mousse.
Combine passionfruit puree, half of the sugar, and the butter in a medium saucepan. Cook over medium heat until sugar and butter are dissolved and incorporated. Remove from heat.
Place gelatin in a bowl and add about 1/4 cup cold water. Let gelatin bloom.
Combine eggs and remainder of sugar together. Add to the passionfruit mixture and place over medium heat, stirring constantly to prevent eggs from cooking. Cook until mixture thickens slightly, about 2-3 minutes.
Add in gelatin and stir until melted and incorporated. Remove and let cool slightly
When passionfruit mixture has cooled but not set, divide among tart shells, filling to just below the top. Place in refrigerator and chill until set, a couple hours.