Passion Fruit Mousse Tarts

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.

Bring cream to a simmer in a medium saucepan. Remove from heat.

Whisk in chocolate until mixture is smooth. Blend in liqueur.

Cool slightly.

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.