50g icing sugar
30g cacao powder
40g dark chocolate
Passion Fruit Ganache
80g fresh passion fruit juice
400g white chocolate
Passion Fruit Jelly
100g Passion fruit
10g agar agar
5g eatable flowers
5g chocolate garnish
10g blueberries and red currents
For the Sour Dough
Sieve the icing sugar, flower and cacao powder. Add the butter and the egg and mix until it forms a crumble dough. Bring the dough together and finish kneading by hand.
Let it rest for half an hour in the refrigerator. Remove from the refrigerator and roll the dough out 2 mm thick and shape it into the mold.
Allow it to rest again for half an hour in the refrigerator before baking at 160 degrees Celsius for 20 minutes. Remove from the oven and after cooling down the tart shells brush the inside with the melted dark chocolate.
For the Passion fruit Ganache
In a small pot boil the cream and pour over the room temperature white chocolate, stir until the chocolate has completely melted and incorporated.
Add the fresh passion fruit juice and make sure the ganache is well mixed. Place in the refrigerator and chill overnight.
For the Passion fruit jelly
In a small pot boil the fresh Passion fruit juice with the water, sugar and add the Agar Agar.
Boil for thirty seconds and pour into a deep container which is lined out with clean wrap.
The jelly should be ½ cm thick. Allow it to set for two hours in the refrigerator before cutting into desired shape.
To construct, pipe the ganache into the tart shell placing the jelly on top and garnishing with eatable flowers, chocolate and some fresh berries