This dessert was born from some leftover Dulcey mousse. I’d frozen it in a ring, telling myself it would come in useful eventually. And then I wanted to make a tart. I decided to pair the sweetness of Dulcey chocolate with the tartness of passion fruit, and I found this combination delicious.
This Dulcey and passion fruit tart is made up of a pâte sucrée, an almond cream, a passion fruit crémeux, a passion fruit confit and a Dulcey chocolate mousse covered with a neutral glaze.
There’s no particular difficulty in making this Dulcey passion fruit tart. Be well organised and don’t hesitate to make a few preparations in advance to lighten the load. For example, the pâte sucrée can be made the day before or several days ahead, since it freezes without any problem. The Dulcey chocolate mousse needs to be frozen, so you can also do this step in advance.
To make this Dulcey passion fruit tart, you’ll need the famous Dulcey chocolate from Valrhona, which is absolutely delicious. If you don’t happen to have any to hand (what a shame!), you can make a vanilla mousse — it will go perfectly with the passion fruit. In that case, replace the Dulcey chocolate with white chocolate and add the seeds of a vanilla pod.
If you’re looking for another recipe based on Dulcey chocolate, I strongly advise you to try the Dulcey tart with tonka chantilly and caramelised hazelnuts. It’s always a hit around here!
Ingredients & Method
8 components · Full recipe
Sweet Pastry (start the day before)
Ingredients
- 150 g (5.3 oz) butter
- 95 g (3.4 oz) icing sugar
- 30 g (1.1 oz) ground almonds
- 60 g (2.1 oz) eggs (1 large egg)
- 250 g (8.8 oz) flour
- a pinch of fleur de sel
- a tiny pinch of vanilla powder
- 1 egg yolk
- 4 g (0.1 oz) whipping cream
Method
1
Place the softened butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add the ground almonds, vanilla powder and fleur de sel and mix again.
2
Next add the beaten egg and mix with a spatula this time (it will be easier than using the stand mixer).
3
Finish with the flour and mix with the stand mixer until a smooth ball of dough forms. Do not overwork the dough. Bring it together into a ball without pressing too hard. Divide the dough into 2 equal portions.
4
Wrap each dough ball in plastic wrap, shaping them into flattened rectangles. Refrigerate one overnight and freeze the other (to use for another tart).
5
The next day, roll out the dough to a thickness of 2–3 mm using a rolling pin. Cut out a round of dough measuring 24 cm (9.4 in) in diameter.
6
Grease a 20 cm (7.9 in) tart ring, then lay the dough inside, taking care to create a sharp right angle.
Passion Fruit Confit (to be made the day before)
Ingredients
- 100 g (3.5 oz) passion fruit purée
- 25 g (0.9 oz) sugar
- 1.5 g (0.1 oz) NH pectin
Method
1
In a small saucepan, gently warm the passion fruit purée.
2
Add the sugar and NH pectin, which have been mixed together in advance. Bring to a boil while stirring with a whisk, and continue boiling for one minute.
Dulcey Blonde Chocolate Mousse (to be made the day before)
Ingredients
- 100 g (3.5 oz) Dulcey blonde chocolate
- 100 g (3.5 oz) whipping cream (1)
- 180 g (6.3 oz) whipping cream (2)
- 2 g (0.1 oz) powdered gelatin
- 15 g (0.5 oz) water (to rehydrate the gelatine)
Method
1
Rehydrate the gelatine in water.
2
In a bowl, break the Dulcey chocolate into pieces and melt it gently in the microwave.
3
Bring the liquid cream (1) to a boil, then remove from the heat and add the rehydrated gelatine.
4
Pour the cream in three additions over the melted Dulcey chocolate, stirring with a spatula each time to create an emulsion.
5
Whip the full-fat liquid cream (2) into a soft chantilly — do not over-whip it, it should be light and airy.
6
Once the chocolate has cooled to 30°C / 86°F, gently fold in the whipped cream, then set aside.
Baking the Sweet Pastry
Ingredients
- Aucun
Method
1
Preheat the oven to 160°C / 325°F.
2
Once the dough is well chilled, trim any excess dough that overhangs using a small knife.
3
Place a sheet of baking paper over the tart shell and fill with baking beads or dried beans to blind bake (normally, if the tart shell has been refrigerated overnight, there is no need for baking beads as the dough will not move).
Almond Cream
Ingredients
- 50 g (1.8 oz) softened butter
- 50 g (1.8 oz) icing sugar
- 50 g (1.8 oz) almond flour
- 50 g (1.8 oz) eggs
- egg wash: 1 yolk and 2 g (0.1 oz) whipping cream
Method
1
Meanwhile, in a stand mixer fitted with the paddle attachment, combine the first 3 ingredients and cream together.
2
Then incorporate the eggs and mix until a smooth cream is obtained.
3
After 15 minutes, remove the tart from the oven and allow to cool slightly.
4
Smooth out any imperfections in the dough using a Microplane grater, then brush the tart shell with a mixture of egg yolk and liquid cream to give it a glossy finish.
5
Pipe the almond cream into the tart shell, taking care to spread it evenly and not to fill it too much as it will puff up during baking.
6
Bake for a further 15 minutes.
Passion Fruit Cremeux
Ingredients
- 80 g (2.8 oz) passion fruit purée
- 50 g (1.8 oz) sugar
- 2 eggs
- 65 g (2.3 oz) butter
- 2 g (0.1 oz) powdered gelatin
- 12 g (0.4 oz) water (to rehydrate the gelatin)
Method
1
Rehydrate the gelatine in water.
2
In a saucepan, combine the passion fruit purée, eggs and sugar, then mix together with a whisk.
3
Heat to 83°C / 181°F, stirring continuously. The cream will thicken — this is similar to cooking a crème anglaise, so be careful not to exceed this temperature. If you don’t have a thermometer, here is Chef Michalak’s tip: whisk the mixture rapidly, then stop. If the swirl stops abruptly, the cream is at the right temperature.
4
Off the heat, add the rehydrated gelatin and stir.
5
Strain the mixture through a sieve and pour it into a jug. When it has cooled to approximately 40°C / 104°F, add the butter and blend with a stick blender.
Neutral Glaze
Ingredients
- 80 g (2.8 oz) sugar
- 80 g (2.8 oz) water
- 4 g (0.1 oz) gelatin
- 24 g (0.8 oz) water (to rehydrate the gelatine)
Method
1
Rehydrate the gelatine in water.
2
In a saucepan, heat the sugar and water to 103°C / 217°F.
3
Remove from the heat, add the rehydrated gelatine and stir with a spatula, being careful not to incorporate any air.
Assembling the Dulcey & Passion Fruit Tart
Ingredients
- Aucun
Method
1
Remove the passion confit from the fridge and quickly loosen it with a whisk.
2
Spread a thin layer over the passion cremeux using an offset spatula.
3
Pour the remaining confit into a small piping bag with no nozzle.
4
When the neutral glaze has reached 32°C / 90°F, remove the Dulcey mousse disc from the freezer and glaze it.
5
Place the mousse disc on the tart using a large offset spatula, centring it carefully.
6
Decorate the mousse disc with the passion fruit confit by piping it back and forth with the piping bag.
7
Scatter a few passion fruit seeds over the top.
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