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Passion-Fruit Tart
dark Valrhona chocolate base
recipe filedessertpassion-fruit tart
Chocolate Passion-Fruit Tart
Serves Six Chocolate Base
4 oz. bittersweet Valrhona chocolate, chopped
2 Tbsp. cocoa powder
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup flour, sifted
1/4 tsp. salt
butter for dusting
flour for dusting

Passion-fruit custard
1/2 cup unsalted butter
1/4 cup heavy cream
3 large eggs
2 large egg yolks
1/2 cup sugar
3/4 cup passion-fruit purée (available at specialty food stores)
granulated sugar for topping

photo by john sherlock
Passion-Fruit Tart with Dark Valrhona Chocolate Base

Recipe by chef Rob Feenie

About The Recipe
I like to use passion fruit occasionally because of that seductive flavor. This dessert is a real customer favorite, yet it's simplicity itself: passion-fruit custard on a brownie. We make this in individual portions, but it can also be made in a springform pan and served in slices.

To Prepare
Chocolate Base
Preheat oven to 350°.
Melt chocolate in a double boiler over simmering water. Whisk in the cocoa powder. When chocolate is melted, remove from double boiler and keep warm.
With an electric mixer, cream butter and sugar. Continue mixing while adding eggs one at a time. Add vanilla. Mix in flour and salt. With a spoon, fold the warm chocolate mixture into the batter and blend well.
If you are making individual servings, use an 11- x 7-inch metal pan. For a tart, use a 9-inch springform pan. Line pan with parchment. Butter and flour it. Pour batter into pan and smooth the top. Batter should be no more than 1 inch deep. Bake for 15-20 minutes, or until set. Remove from oven and cool in the pan.

Passion-Fruit Custard
Heat butter and cream over double boiler and stir until blended.
In a large bowl, whisk eggs and yolks over hot water until slightly warm. Slowly whisk butter mixture into eggs, followed by the sugar and purée. Place the bowl in a water bath or transfer the custard to a double boiler over barely simmering water, and stir until the spoon leaves a trail when pulled through mixture. Remove from heat and strain.

To Assemble

Preheat oven to 250°.
For individual servings, cut chocolate base into six 3-inch rounds. Use a separate cutter for each tart so that you can leave the base in the cutters, using them as a mold. Place the cutters on a parchment-lined baking sheet and fill to the top with the custard.
For springform tart, remove the chocolate base from pan and discard parchment. Wash sides of pan. Dry thoroughly and replace chocolate base. Pour in custard and smooth the top. Place pan on a baking sheet.
Bake for 20 minutes for individual rounds or 20-30 minutes for springform pan. Remove from oven and run sharp knife around edge to keep custard from sticking to sides of pan or molds-this will prevent cracks in the filling. Cool at room temperature, then cover and refrigerate overnight.
Before serving, run a knife around edges of molds or pan and remove desserts. Sprinkle custard evenly with granulated sugar and caramelize with small torch.
Serve with crème anglaise and chocolate sauce, or simply with a sprinkling of confectioner's sugar.

Recipe from Rob Feenie's cookbook Lumiere. Click here to read its review.
Photographed by John Sherlock

Copyright © 2008