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