Passion Fruit Mousse Tarts

Passion Fruit Mousse Tarts


Chocolate Cookie Crust

  • 1 ¼ cups all-purpose flour
  • ¼ cups unsweetened cocoa powder
  • ¾ cups confectioners’ sugar
  • 8 tablespoons or ½ cup unsalted butter cold, cut into small cubes
  • 1 large egg


  • ¾ cups heavy cream
  • 1 ½ cups semisweet or bittersweet chocolate chopped
  • 2 tablespoons passion fruit liqueur

Passion Fruit Mousse Filling

  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/3 cups plus 3 tablespoons passion fruit puree
  • 4 large egg yolks
  • 4 tablespoons unsalted butter softened
  • A few drops of pink food coloring if desired
  • 1 ½ teaspoons unflavored gelatin softened in 1 1/2 tablespoons water
  • 2 cups heavy cream chilled
  • 2 tablespoons confectioners’ sugar


To Make Chocolate Cookie Crust

  • In a food processor pulse flour, cocoa, and sugar until well blended.
  • Add the cubed butter and pulse.
  • Add the egg and pulse until just combined.
  • Pour the mixture into a large bowl and gently gather it together into a ball.
  • Wrap the dough in plastic wrap and press down to form a disc. Chill the dough for 30 minutes to an hour.
  • Preheat oven to 375 degrees Fahrenheit. Spray six 4 inch false bottom tart pans with non-stick cooking spray. Divide the dough into 6 equal pieces.
  • Using a rolling pin, roll each piece of dough on a lightly floured work surface, into a 4 ½ inch diameter circle. Press the circle of dough into a tart pan, making sure the dough goes up the sides of the pan as well. Roll across the top of the tart pan with a rolling pin to remove any excess dough.
  • Repeat rolling and lining each tart pan with dough. You should have 6 lined tart pans. With a fork, prick the bottom of each tart shell to prevent them from puffing in the oven.
  • Place the lined tart pans onto 2 sheet pans. Place a small square of parchment paper in each tart pan, making sure the parchment comes up the sides as well.
  • Fill each crust with pie weights or dried, uncooked beans.
  • Bake the crusts for approximately 10 minutes. Remove the beans and parchment from each pan and place back in the oven for 2-3 minutes, or until crusts look cooked through. Remove from the oven and allow the crusts to cool completely.

To Make Ganache

  • Bring cream to a simmer in a medium saucepan. Remove from heat.
  • Whisk in chocolate until mixture is smooth. Blend in liqueur.
  • Cool slightly.

To Make Passion Fruit Mousse Filling

  • Whisk sugar, cornstarch, 1/3 cup passion fruit puree, egg yolks, and butter in a medium saucepan.
  • Cook the mixture, whisking constantly, on medium high heat until thickened. This should take about 6-8 minutes. Remove from heat. Add the remaining 3 tablespoons passion fruit puree.
  • Add the food coloring, if using, and blend well.
  • Using a rubber spatula, transfer the mixture to a glass bowl and place a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold, about 2 hours. The custard will thicken up more in the refrigerator.
  • While the custard is chilling, place the heavy cream and confectioners’ sugar in the bowl of an electric mixer.
  • Place the container of softened gelatin into a small saucepan of hot water until the gelatin liquefies.
  • Using the whip attachment, beat the cream and sugar mixture on high speed until stiff peaks form. Beat in the gelatin until well blended.
  • Using a rubber spatula, gently fold the passion fruit custard into the whipped cream until well blended. Chill for several hours.


  • Fill the bottom of each tart shell with about 2-3 tablespoons of ganache.
  • Spoon some passion fruit mousse over the ganache until tart is full.
  • Decorate with shaved chocolate or a chocolate heart.
  • Chill for about 2 hours.
  • To serve, carefully press up from the bottom of each tart and remove tarts from pans.


Makes approximately six 4” diameter tarts