Double chocolate and passion fruit tart topped with edible gold

Double chocolate and passion fruit tart

Name: Double chocolate and passion fruit tart
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 1 22-23cm ready-bake sweet pastry tart; passion fruit curd; 2 amaretti or 1 dentelle crêpe biscuit; 100g dark chocolate chopped (or chips); 200ml cream heated; 100g blonde chocolate chopped (or chips); gold leaf (optional)

Lulu Grimes

Published: October 31, 2022 at 2:16 PM

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 10 mins

+ cooling and chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This zingy tart is unbelievably quick to make, thanks to a few ready-made ingredients. It's easy to prepare ahead of time and makes the perfect dessert for a dinner party or special meal

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Almond tart

A star rating of 5 out of 5.1 rating

Baked egg custard

A star rating of 5 out of 5.14 ratings

Berry tiramisu

A star rating of 0 out of 5.0 ratings

We used a Marks & Spencer sweet pastry tart case, Guittard 70% dark chocolate, Callebaut Gold Caramel Callets and The Cherry Tree passion fruit curd for this recipe. Edible gold leaf can be bought online or you could use a gold lustre spray instead.

This is a tart that you can change the flavours of easily. You could use one colour of chocolate if you prefer, or swap the gold chocolate for white or milk.

Impress your friends with this chocolate tart, then check out our raspberry chocolate pots, brioche ice cream sandwiches and more effortless entertaining recipes.

Ingredients

Nutrition

1 22-23cm ready-bake sweet pastry tart
passion fruit curd
2 amaretti or 1 dentelle crêpe biscuit
100g dark chocolate

chopped (or chips)
200ml cream

heated
100g blonde chocolate

chopped (or chips)
gold leaf

(optional)

Nutrition: Per serving

kcal389
fat24.5g
saturates12.8g
carbs36.5g
sugars24g
fibre1.9g
protein4.8g
salt0.3g

Method

step 1

Spread the tart base with passion fruit curd and then crumble over the amaretti biscuits. Put the dark chocolate in a bowl, add 100ml of the hot cream and stir until melted. Pour the mixture onto the curd and shake the tart carefully to level the top. Chill for 30 mins.
step 2

Pour the remaining hot cream over the blonde chocolate and stir to melt. Cool a little and pour over the dark chocolate layer and shake the tin again to level the top. Decorate the top with more crushed biscuits and flakes or squares of gold leaf, if you like. Chill for a couple of hours. This will keep for 2-3 days in the fridge, but the pastry will soften a little over time.

Head this way for more great Christmas dessert ideas

Profiterole Tower with Chocolate and Hazelnuts

Authors

Lulu GrimesManaging editor

Visit us on Twitter

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating