Passion fruit heart tart

Purée fruits de passion surgelés bac 1 kg

Ingredients

for 2 tarts (serves 4 to 6)

Sweet pastry

Flour 55 250 g
Butter 125 g
Icing sugar 100 g
Egg 1
Water 10 g
Salt 2 g

Baked ganache

Heavy cream 200 g
Milk 80 g
64% dark chocolate couverture 200 g
Butter 20 g
Egg 1

Creamy passion fruit cream

Passion fruit purée 300 g
Sugar 150 g
Egg yolks 60 g
Egg 150 g
Cornstarch 25 g
Heavy cream 200 g
Butter 100 g

Passion glaze

Passion fruit compote 50 g
Neutral glaze 100 g

Sweetened passion fruit puree

Thanks to our fruit sourcing expertise and close relationships with growing regions, we select passion fruits with a particularly balanced flavour profile. Made from a blend of yellow and purple passion fruits, this sweetened puree combines aromatic intensity, freshness and complexity with a perfectly controlled acidity. Its exotic flavour and vibrant aromatic profile make it an essential ingredient for sorbets, desserts, mousses, beverages and pairings with chocolate, tropical fruits and dairy-based creations.

Discover our Sweetened puree 90% product range

Preparation steps

1. Sweet pastry

Cream the butter and icing sugar. Add the eggs, salt, and flour. Roll out the dough and chill. Line heart-shaped rings. Blind bake the tart shells at 150°C for 20 minutes.

2. Baked ganache

Heat the milk and cream. Pour over the chocolate couverture. Emulsify the ganache. Add the butter, then the beaten egg. Optional: flavor the cream with a pinch of dried black lemon.

3. Creamy passion fruit cream

Blanchir le sucre, les jaunes, les œufs et la fécule de maïs. Chauffer la purée de passion. Verser sur le mélange et porter à ébullition pendant une minute. Ajouter la crème chaude. Laisser refroidir. Incorporer le beurre une fois la préparation à 40°C. Réserver au frais.

4. Passion glaze

Mix and heat both ingredients together. Use at 35°C.

5. Assembly

Pour the baked ganache halfway into the tart shells. Bake at 175°C for 5 minutes with the oven turned off. Chill. Generously cover with passion fruit cream. Smooth with a spatula to create a domed heart shape. Chill. Finish the tarts with the passion glaze.

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