Soft centred chocolate and coffee tart with passion fruit curd

James Devine

James Devine

4th January 2017

Soft centred chocolate and coffee tart with passion fruit curd

One of the dishes I did for National Chef of the Year 2017


  • Chocolate Fondant:
  • Eggs x 2
  • Sugar x 140g
  • Ground Almonds x 50g
  • Chocolate x 100g
  • Butter x 100g
  • Coffee x 3 shots espresso
  • Pastry:
  • Plain Flour x 338g
  • Butter x 180g
  • Sugar x 68g
  • Eggs x 1 ½
  • Orange Zest x 1
  • Passion Fruit:
  • Eggs x 8
  • Sugar x 125g
  • Butter x 75g
  • Passion Fruit x 8
  • Lemon Juice x 1
  • Orange Juice x 1


Chocolate Fondant:
Whisk the eggs and sugar together and melt the chocolate, butter and espresso. Combine together and then fold in the almonds. Place in a piping bag and refrigerate.
Combine all of the ingredients in a food processor until smooth dough like texture. Rest in the fridge for 1 hour before rolling out to 1-2 mm thick. Blind bake at 180° for 8mins before adding the fondant mix then bake for a further 8-12mins with the fondant.
Passion Fruit:
Boil the passion fruit, orange and lemon juice together with the sugar. Whisk the eggs over a bain marie until light, pale and fluffy. Gradually emulsify together, freeze half of the curd and place the rest in an ISI gun.

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