Passion Fruit & Dark Chocolate Tart

When I see passion fruit mentioned anywhere on a dessert or cocktail menu, I immediately order it.  The tart tropical fruit is my absolute favorite flavor and I try to enjoy it as often as possible.

The only problem is that way too many places get it wrong. They use artificial extracts, mute the bright sour flavor with too much sugar or other fruits like mango or commit other kinds of passion fruit-related crimes [aka a crime of passion fruit!] that leave me cranky and incredibly disappointed.

The only time I'm guaranteed to not be disappointed? When I make it myself, of course! Hence the many passion fruit recipes on this blog, and now...this beautiful Passion Fruit & Dark Chocolate Tart!

Made with real passion fruit puree, I promise you it is the real deal.

It's super tart and luscious curd under thick drizzles of dark chocolate ganache all nestled into toasty brown butter shortbread crust.  It's rich and decadent and the sort of thing that you can serve at a special occasion, or just tuck in the fridge or freezer to enjoy by the slice when the craving strikes.

Note that this tart does require a few steps and a bit of patience while you wait for things to set and cool, but they're all very easy. Just take it one component at a time and I promise it will be worth it!

(If you'd like, you can even make two of the tarts at once and keep the second one in a freezer. It freezes and thaws beautifully!)

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Loved this passion fruit tart recipe? Here are three other passion fruit recipes you might like:

• Passion Fruit Sorbet
• Passion Fruit Lemonade
• Passion Fruit Curd

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading! 

Passion Fruit & Dark Chocolate Tart with Brown Butter Shortbread Crust
Makes 1 9-inch tart

Ingredients

For the crust:
12oz shortbread cookies
3/4 cup unsalted butter

For the filling:
1 1/2 cups seedless passion fruit puree (I use Goya frozen puree, thawed)
3 large eggs + 4 large egg yolks, beaten well
1 1/2 cups granulated white sugar
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cut into small cubes

For the chocolate topping:
1/3 cup heavy cream
1 cup semisweet chocolate chips

Equipment: One 9-inch round tart pan with removable bottom (recommended) OR one 8 or 9-inch springform pan

Directions
Preheat oven to 350 degrees F.

1. Make the brown butter shortbread crust
Crush the cookies in a food processor until you get a very fine sand-like crumbs. Pour into a bowl.

Place the butter in small saucepan over medium heat. Cook until melted completely—about 3 minutes—then continue to cook for an additional 3-5 minutes, stirring occasionally, until butter is slightly golden and smells nutty. Keep an eye on it as it can burn quickly.

Remove butter from the stove and strain through a fine mesh sieve or paper towel-lined colander into the cookie crumbs. Discard the strained solids. Mix the cookie and butter mixture until evenly combined and the texture of wet sand.

Transfer crumbs to the tart pan and press tightly into the bottom and up the sides of the pan using your fingers. Use a fork to prick around the bottom of the tart crust.

Place tart pan on a rimmed baking sheet and bake 10 minutes at 350 degrees, or until slightly golden and set. Remove from oven and let cool on the baking sheet. (TIP: If the crust has puffed while baking, use the bottom of a glass to press it back down and around the sides while still hot to make a tight and smooth crust.)

2. Make the passion fruit curd filling
Place a heavy-bottom stainless steel or enamel saucepan on the stove over medium-low heat and add the passion fruit puree, sugar, beaten eggs and yolks, and salt. Whisk together quickly until smooth, then continue whisking at a steady pace for about 8-10 minutes or until filling thickens enough to coat the back of a spoon. If the mixture starts to boil while cooking, lower the heat to keep it at a very gentle simmer.

Remove from heat and whisk in the butter slowly, one small piece at a time, until all the butter is incorporated. Pour the filling into the crust until it reaches nearly to the top of the crust (you may have a little extra filling leftover). Lower the oven temperature to 325 degrees F. Bake filled tart on the baking sheet for about 20 - 30 minutes or until filling is puffed, slightly caramelized around the edges, and only slightly jiggly. It is OK if a small amount of filling bubbles over while baking (this is what the baking sheet is for).

Remove from oven and let cool at room temperature 15 minutes before transferring to refrigerator to chill completely at least 1 hour. 

Once chilled, remove the outer ring gently and then slip off the bottom of the tart pan and slide pastry onto a cake pan or serving dish.

3. Make the dark chocolate ganache topping
Combine the chocolate and cream in a small saucepan over low heat. Whisk continuously until the chocolate is mostly melted. Remove from heat and keep whisking until smooth and glossy. Let cool 5-10 minutes, then use the whisk or a fork to drizzle over the chilled tart.

Let set 10 minutes before serving. Tart can be made one day in advance; cover loosely with plastic wrap and store in refrigerator until serving. Best served chilled.