Passion Fruit, Kaffir Lime Leaves and Chocolate Tart

Ingredients  

Ingredients for Cocoa Nib Sablé for 8 tart cases 

• 14g ground almonds 
• 28g potato starch 
• 20g cocoa nibs lightly ground 
• 87g plain flour 
• 0.75g salt 
• 48g icing sugar 
• 51g butter – room temp 
• 27g eggs 

Ingredients for Kaffir Lime Leaves Joconde - makes 8 + bases 

• 35g icing sugar – ground with the almonds in Thermomix 
• 35g ground almonds – ground with the icing sugar in Thermomix 
• 16g plain flour  
• 45g whole eggs 
• 7g butter - melted 
• 28g egg whites 
• 8g caster sugar 
• 2g Kaffir Lime Leaves powder (recipe)

Ingredients for Passion Fruit and Kaffir Lime Leaves Curd for 8 tarts 

• 4 egg yolks (80g)  
• 160g caster sugar  
• 20g water 
• 50g cornflour  
• 300g passion fruit puree  
• 120g water  
• 8g Kaffir Lime Leaves powder  

Ingredients for Dark Chocolate Mousse – sabayon method 

• 80g Xoco Gourmet 70% Tuma Yellow dark chocolate – melted 
• 40g egg yolks (use Red Lion labelled eggs) 
• 25g granulated sugar 
• 13ml water 
• 120g whipping cream (37-38% fat)

Ingredients for Decoration 

• Tempered Xoco Gourmet 70% Tuma Yellow dark chocolate
• Patterned green and gold cocoa butter transfer sheet (colouring ingredients according to your country regulations) and plain 130 micron pvc guitar sheets

Method 

Method for cocoa nib sable  

• Lay out 8 x 8cm perforated flan rings on a flat tray lined with an air mat. 
• Weigh the flour, almonds, potato starch and salt into a bowl, set aside. 
• Place the butter and icing sugar in a food processor, and process until creamed together.  
• Gradually add the egg while processing until well incorporated (you may need to stop the machine and scrape down the sides occasionally).  
• Add all the other dry ingredients and process until it forms a dough. Mix in the ground cocoa nibs. 
• Form into a ball, wrap in cling film and rest in fridge for 1 hour. Can be kept for 2-3 days in fridge (or frozen for used at a later date). 
• Roll out pastry using thin 1.5mm spacers, using icing sugar or flour to stop it sticking to the worktop. Cut in to strips to line the inside of the tart rings, and cut circles for the bases. Assemble on to air mats on flat baking sheets. Chill them for at least 30 minutes in the fridge (or 10 mins in the freezer). 
• Bake at 160˚C for 15 mins, check and cook more if required. Once completely cool, keep in an airtight container until required (can be frozen). 

Method for Kaffir Lime Leaves Joconde 

• Preheat oven to 160˚C fan. Line a flat baking sheet with silicone mat. 
• Mix together the icing sugar, almonds, flour, and whole eggs in a mixer with a whisk attachment, and whisk until light and aerated.  
• Melt the butter (not too hot), and whisk gradually into the mixture.  
• Whisk egg whites and caster sugar till stiff peaks with an electric hand whisk.  
• Add quarter of the egg whites to the main mix to loosen it, then fold in the other ¾ and the kaffir lime leaf powder. 
• Spread evenly on to the lined baking sheet (use 2mm spacers to get an even depth). 
• Bake for approx. 8-10 mins till springy to touch. 
• Cut in to 6.5cm rounds (3.5g each). Freeze the excess for another time. 

Method for Passion Fruit and Kaffir Lime Leaves Curd 

• Whisk together the egg yolks, sugar the 20g water and cornflour in a bowl.  
• Bring to boil the passion puree and 120g water, and pour over the yolks mix while whisking. 
• Pass the mixture back into the pan and cook until it boils and thickens while whisking, cook for further 15 seconds then immediately pour in to a bowl. 
• Stir in the Kaffir Lime Leaves powder. 
• Place a joconde sponge disc in the bottom of each tartlet.  
• Pipe the passion filling into each tartlet with a 9mm diameter hole in piping bag in a circular motion, covering the sponge (20g per tart). 
• Chill the tartlets until the chocolate layer is ready to go on.  

Method for Chocolate Mousse  

• Melt chocolate to 45˚C.  
• Whip cream until soft peak in a large bowl with an electric hand whisk, set aside. Have piping bag ready with a 9mm plain nozzle. 
• Whisk egg yolks in electric mixer. 
• Boil sugar and water in pan till 118˚C then pour slowly over egg yolks while still whisking. Keep whisking till ribbon stage. Fold chocolate into this sabayon. 
• Fold the cream in to the chocolate sabayon. Place mix in the piping bag. 
• Quickly pipe on top of the passion fruit curd in the tarts (20g per tart). If the mixture has cooled down too quickly, warm very slightly before piping so there is less likelihood of air pockets. Level the top of the mousse with a cranked palette knife. Keep refrigerated. 

Method for decoration  

• Spread the tempered dark chocolate on to a plain guitar sheet, place another sheet on top and smooth with a pipe or rolling pin. Before it sets, press a 75mm round cutter firmly on to the sheet to mark a circle (so later it comes off cleanly when guitar sheet is lifted off). Place between 2 flat trays to prevent warping. 
• Cool until chocolate is crystallised, carefully remove the guitar sheet and remove the circles, set aside until tart is ready to decorate. 
• For the hearts, spread tempered chocolate thinly on to the transfer sheet, let it semi-set and use a heart shaped cutter to cut shapes. Place between 2 flat trays to avoid warping. Let fully crystallise and then remove the cut hearts. Set aside until required for decoration.  
• Once tarts are assembled, firstly place a chocolate circle on each tart, and then use a dab of chocolate to stick on the decorative chocolate heart shape. 
• Best served on the day of making kept at 14-16C. 

Recipe: Shona Sutherland