This tart is a little mix of things you have seen in previous recipes!
Chocolate tart shell
Butter (soft in room temperature) 83g
Icing sugar 53g
Almond powder 20g
Vanilla sugar 7g
Salt 0.5g
Eggs 33g (3/4 egg)
Flour 100g
Cocoa powder 65g
Mix together butter, almond powder, vanilla sugar and icing sugar. Just to a smooth paste do not cream the mixture. Add the eggs little a time. Add salt. Add the flour and cocoa powder and knead carefully to a paste. Do not over mix. Roll out paste to 3mm thick between 2 bakingpapers and let rest in between cutting out the tarts and lining the cake tins. Leave in freezer.
Blind bake in 160-165C (for approx 20 minutes) with no steam.
Passionfruit curd
Fresh passionfruit juice from fresh fruits 200g
Sugar 200g
Corn flour 15g
Egg 250g (approx 5 eggs)
Butter 100g
Bring the lemon juice to a boil and add the sugar to melt. Mix together cornflour and egg until there is no lumps and add to the lemon mixture. Cook while consistently whisking until it thickens. Pour into a bowl and emulsify the butter into the mixture. Let cool down before filling your tart shells.
Italian meringue
Sugar 150g
Water 25g
Egg white 75g
Start making a syrup of the water and sugar. Prepare egg whites in a dry bowl in a mixer with a whisk. When sugar syrup reaches 110C start whisking the meringue. When at 121C pour it slowly on the edge down in the bowl. See under tips and tricks about Italian meringue!!
Comments