- 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
Soft centred chocolate and coffee tart with passion fruit curd
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
Ingredients
Method
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.
Pastry:
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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