The Glitterati: chocolate & passion fruit tarts with silver and gold leaf sprinkles
I make no apologies for the multiple variations on the dark chocolate/passion fruit combo that appear in my diaries - it is just an irresistible combination. This recipe is also perked up with a little sparkle, a good match to the end-of-year party season.
First make your passion fruit jam. Scoop out the pulp of around 10 passion fruits into a small saucepan. Add 150g sugar and simmer for about 5 minutes or until the consistency thickens (think honey). Pour into a jam jar and refrigerate. This will keep for some time.
Next up make the chocolate ganache. Heat 200ml double cream to just boiling. Pour the cream over 200g dark chocolate, which have been broken up into pieces in a bowl. Stir around till the chocolate has blended smoothly into the cream.
To assemble: spread the passion fruit jam along the bottom of 8 individual pre-baked all-butter short crust tarts. Pour the chocolate sauce (make sure it is still quite well melted) over the jam till the tarts are nearly full. Once set sprinkle with silver and gold leaf sprinkles.
Serves 8.
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