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Chocolate & Passion fruit tart

Chocolate & Passion fruit tart

In this Chocolate & Passion fruit tart recipe silky & rich chocolate ganache meets floral & tropical yet tangy passion fruit curd! If you have not tried pairing passion fruit and chocolate before, you are missing out, they are truly match made in heaven!
5 from 16 votes
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Course: Dessert
Cuisine: French
Keyword: chocolate ganache, passion fruit, passion fruit curd, Pâte sablée, tart, tartlet
Prep Time: 1 hour
Cook Time: 1 hour
Waiting Time: 4 hours
Total Time: 6 hours
Servings: 8
Calories: 487kcal
Author: Kata


For the Chocolate Pâte Sablée 

  • 90 g Icing sugar
  • 200 g Pastry flour
  • 30 g Almond flour
  • 30 g Unsweetened cocoa powder
  • Pinch of salt
  • 110 g Unsalted butter very cold
  • 50 g Egg approx. 1 egg

For the Passion fruit curd

  • 120 g Passion fruit puree fresh or frozen
  • 100 g Granulated sugar adjust according to sweetness of the fruit
  • 3 Egg yolk
  • 120 g Unsalted butter room temperature

For the Chocolate ganache

For the chocolate shard decoration

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.


For the Chocolate Pâte Sablée 

  • Sift together dry ingredients; flour, cocoa powder, icing sugar, almond, salt
  • Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
  • Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
  • After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling
  • Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point
  • Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
  • Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
  • If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Cut 8 long stripes out of the dough, this will be the side of the tart
  • Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
  • Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours
  • Pre-heat oven to 160C / 320F
  • After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife
  • Bake for 20 min then carefully remove the rings and bake for another 5-10 min. Let them cool on the Perforated "air" baking mat

For the passion fruit curd

  • Place all ingredients (except butter) into a heatproof bowl and cook the curd over medium-high heat whisking constantly. Other option is to cook the curd over double boiler (see tips above)
  • After about 5 minutes the mixture starts to thicken like custard (depends on your stove!). I find the temperature at this stage is around 80C/176C
  • Remove passion fruit curd from the heat, pour the cooked curd through a sieve so you will get rid of any potential egg bits in there
  • With a rubber spatula mix in room temperature butter in small pieces one by one. Make sure that each chunk of butter is fully incorporated before adding the next
  • Pour curd into a shallow container (so it will cool quicker) and place plastic wrap directly on top so it is touching the top of the curd. (This prevents skin forming on top.) The curd will continue to thicken as it cools in the fridgeUse it to fill your tart cases once room temp or slightly cooled. No need to wait until it fully sets but it should not be warm

For the chocolate ganache

  • Chop chocolate into small pieces or use  Callebaut Milk Chocolate (callets) and place them into a bowl
  • Heat cream in a saucepan over medium heat just until simmering
  • Pour warm cream over chocolate, let it set for a minute until chocolate gently melts then stir or hand blend together

Chocolate shard decoration

  • To make the chocolate shard: Melt and temper chocolate (see tips above)
  • Spread chocolate over a sheet of parchment paper in a thin and even layer then roll it up. Let it set in the fridge for 60 minutes then carefully start rolling the parchment out. The chocolate should naturally break into shards as you are rolling it out


  • Once tart tart shells cooled to room temperature, prepare chocolate ganache and pour warm but not hot ganache into the tart shells to fill ½ of them. Pop the tarts into the fridge for the ganache to set for a few hours (or freezer 30 min)
  • Once chocolate layer set, pipe room temperature passion fruit curd on top
  • The tart will need to set in the fridge for a few hours before serving
  • Once tart filling fully set place chocolate decoration on top


Calories: 487kcal | Carbohydrates: 45g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 22mg | Potassium: 181mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1036IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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