Passion and Caramel Tart … a recipe for passion fruit lovers. A fresh tart, pleasantly sour made of a passion fruit caramel, apassion fruit and white chocolate and ganache and a passion confit ……. all well balanced in sweetness and acidity. The most “difficult” thing in the Passion and Caramel Tart is the realization of the tempered chocolate disc that helps to give a little bit of sweetness and crunchiness …….You can find another passion fruit tart here.

Passion and Caramel tart

Porzioni 8
Chef Aria


Lemon short crust pastry 

  • 1 1/3 cups (165 g) pastry flour
  • 3 scant tbsp (16.5 g almond meal
  • 1/3 cup + 1 tbsp (50 g) icing sugar
  • 6.5 tbsp (95 g) soft unsalted butter
  • 1/2 medium (27 g) whole egg
  • Zest from 1/2 lemon

Passion fruit ganache

  • 1/3 cup + 2 tsp (93 g) passion fruit puree
  • 6.5 oz (185 g) white chocolate  (Opalys Valrhona)
  • a scant tbsp (12.5 g) soft unsalted butter
  • a scant tbsp (12.5 g) inverted sugar (or honey)

Passion frui confit

  • 1/2 cup (125 g) passion fruit puree
  • 2 tbsp (31 g) superfine granulated sugar
  • 1.62 g pectin NH

Exotic Caramel

  •  1/3 cup + 2 tbsp (114 g) passion fruit puree
  • 1 tbsp (14 g) glucose syrup (I)
  • Seeds from 1/2 vanilla bean
  • 1 g fleur du sel
  • 3 tbsp + 2 tsp (55 g) glucose syrup (II)
  • 2 tbsp +2 tsp (41 g) superfine granulates sugar
  • 2 generous tbsp (33 g) soft unsalted butter
  • 2.32 g gelatin sheets or powder, 200 bloom


  • Mycryo cocoa butter
  • 7 inches tempered white chocolate disc
  • Fresh passion fruit 


Lemon short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and lemon zest.

    Add lightly beaten whole egg and mix to combine.

    Add the sifted flour and mix just to combine.

    Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.

    Roll the dough gently between baking paper, until you have an even 3 mm thickness and refrigerate for a couple of hours.

    Line a 7.5 inches greased perforated pastry ring (19 cm) with short crust pastry, prick the base with a fork and freeze.

To bake

  1. Heat fan oven to 320 F – 160°C.

    Bake the tart shell on micro perforated tray and Silpat non-stick mat for 20/22 minutes.

    Dust with Mycryo cocoa butter and let completely cool.

Passion fruit confit

  1. In a small bowl, combine sugar with pectin.

    Heat the puree until 145F – 60°C and add sugar/pectin mixture and stir to combine.

    Bring the mixture to boil and cook for 2 minutes, stirring constantly.

    Cover with clingfilm and refrigerate to set.

Exotic Caramel

  1. Soak gelatin sheets in cold water.

    In a saucepan, heat passion fruit puree, glucose syrup (I), vanilla seeds and salt.

    In another saucepan, make a caramel with remaining glucose syrup (II) and sugar.

    Remove it from the heat and add in boiling mixture.

    When the caramel reaches 160F – 70°C, add winged gelatin sheets, diced butter and blend with a hand blender until smooth.

    Reserve to assemble.

Passion fruit ganache

  1. Melt white chocolate.

    Bring passion fruit puree with inverted sugar to a boil.

    Pour in 3 batches the hot mixture over the chocolate and mix to combine, until shine and smooth.

    When the ganache reaches 95F – 35°C, add butter and blend until smooth.

To assemble

  1. Pour a thin caramel layer (1.5 mm thick)  in the tart shell.

    Refrigerate a few minutes to set.

    Pour the ganache over the caramel (you will not reach the edge).

    Soften the passion fruit confit with a small whisk and with a small offset spatula, spread a confit layer.

    Add a few seeds from fresh passion fruit to the leftover confit and mix to combine.

To serve

  1. Place the tempered chocolate disc over the tart, garnish the holes with confit and gold leaves.

    Serve immediately.

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