Passionate-Chocolate Tartlet with Callebaut
Indulge in the perfect harmony of rich Belgian chocolate and vibrant passionfruit with Callebaut's Passionate Chocolate Tartlet.
This exquisite dessert layers silky ganache, tangy fruit jelly, and a crisp cocoa tart shell to create a refined balance of flavour and texture. Finished with delicate edible flowers and herbs - ideal for chefs looking to elevate their summer dessert offerings.
Chocolate Tart Cases
Ingredients
- 250g plain flour
- 100g icing sugar
- 30g cocoa powder
- 120g butter
- 1 egg
- 1 pinch salt
Preparation
Mix the flour, cocoa powder, butter, sugar and salt to create a sandy texture. Add egg to the dry mixture and combine. Roll out the dough to roughly 2mm thickness and rest for 2 hours. Cut to the desired shape and fill the moulds. Bake at 160°C for 15-20 mins.
Passionfruit Dark 811 Custard
Ingredients
- 60g egg yolk
- 35g sugar
- 270g double cream
- 50g passionfruit puree
- 10g vanilla paste
- 150g Callebaut Dark Chocolate 56% '811'
Preparation
Melt the chocolate in a bowl and set aside. Mix the yolk, sugar and vanilla in a bowl. Bring the cream to a simmer. Add a small amount of the cream to the egg mixture to temper the eggs. Slowly add the egg mixture into the saucepan with the remaining cream and gently cook for 2-3 mins. Pour over the chocolate and mix to combine. Emulsify with a hand blender. Once combined, add in the passionfruit puree and place into tart cases, leaving a little space at the top for the passionfruit jelly later. Bake at 105 for 15-18mins or until there is a soft jiggle in the centre of the tarts. Allow to chill before proceeding with the passionfruit jelly layer.
Passionfruit Jelly
Ingredients
- 500g passionfruit puree
- 180g sugar
- 16g gelatine mass
- 3 passionfruit seeds
Preparation
Heat the puree and sugar and bring to a boil. Hydrate the gelatine. Add the gelatine to the puree and mix well. Allow to cool before adding in the passionfruit seeds and pouring over the top of the custard. Allow to sit for 5 minutes before moving to the fridge to fully set.
Whipped Chocolate Ganache
Ingredients
- 170g 35% cream
- 20g inverted sugar
- 20g glucose
- 143g Callebaut Milk Chocolate 35.1% '823'
- 338g 35% cream
- 10g vanilla paste
- 1 pinch salt
Preparation
Bring the cream (170g), inverted sugar, vanilla and glucose to a boil. Pour over the chocolate and combine. Add in the cream (338g) and emulsify. Allow to set before whipping.
Assembly & Garnish
Once the tart cases are baked and cooled, fill with the custard and bake. Allow to set in the fridge. Pour a thin layer of passionfruit jelly on top of the set custard and add in a few passionfruit seeds. Whip the chocolate ganache; place a small rocher of the ganache on one side of the tartlet.
Pick and place a small garden of petals, micro flowers and micro herbs to bring out the tropical flavour profile of the passionfruit. Florals used: cornflours, violas, marigolds, tagetes, dianthus, elderflower and lemon balm (micro).
Discover the full range of Callebaut Belgium chocolate.
All ingredients featured in this recipe are available to order directly from our website, ensuring consistent quality and convenience for your kitchen.
