deZaan Cocoa Passion Fruit Tart

deZaan Cocoa Passion Fruit Tart

True Dark Pate Sable, with a Rich Terracotta Frangipane, Passion Fruit Mousse, Lime Whipped Ganache and Citrus Sorbet.
Prep Time: 30 minutes
Cook Time: 20 minutes
Finishing: 15 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Italian
Keyword: Tart
Servings: 24 portions


Part 1: True dark pate sable

Part 2: Rich Terracotta Frangipane

Part 3: Passion Fruit Mousse

  • 333 g Passion fruit puree
  • 53 g Egg yolk
  • 40 g Eggs
  • 113 g Granulated sugar
  • 10 g Gelatin
  • 250 g Cream (whipped to soft/medium peaks)

Part 4: Lime Whipped Ganache

  • 404 ml Cream
  • 504 ml Cream
  • 2 Fresh limes ( zested )
  • 75 g Milk powder
  • 56 g Cocoa butter
  • 100 g Granulated sugar
  • 6 g Gelatin

Part 5: Citrus Sorbet

  • 375 g Water
  • 150 g Glucose syrup
  • 220 g Granulated sugar
  • 500 g Mixed citrus puree
  • 2 Lime zest
  • 8 g Stabiliser 2000


Part 1: Method

  • In a mixing bowl, add butter, confectioner’s sugar, and vanilla. Cream together until smooth and light in color.Gradually add eggs, beating well in between each addition.Add flour and cocoa powder and mix. Make sure to scrape the bowl down to be sure all ingredients fully blend into the dough.Transfer from bowl to a flattened piece of plastic film wrap. Wrap and cool in the refrigerator until firm.Roll out to 3mm thickness.Line tart shells with pate sable.
  • Refer to the frangipane recipe for the following steps.

Part 2: Method

  • Preheat oven to 170°C/338°F.
  • In a stand mixer, mix butter, sugar, almond ground, and cocoa powder with a paddle attachment until crumbly a texture.
  •  Add in all the eggs and mix until well incorporated, sift in the flour and continue mixing until well combined. 
  • Pipe frangipane in tart shell for around 20-25 minutes or until a skewer comes out dry. 

Part 3: Method

  • In a pot add puree. Bring to a simmer.
  • In a bowl add egg yolk, eggs, and sugar. Mix until combined.
  • Stream in the warm puree with the egg mixture. Stirring continuously until combined.
  • Add back to heat and cook to 81°C/178°F.
  • Take off heat and transfer to a heat-proof container. Cooldown to 20°C/68°F.
  • Fold in cream.
  • Fill desired molds.
  • Freeze over-night.
  • Take out of mold & store in the freezer.

Part 4: Method

  • In a bowl, add cocoa butter & milk powder. Set aside until ready to use.
  • In a saucepan, add 1st quantity of cream, sugar, and lime zest. Bring to a simmer. Take off heat and cover, and allow to infuse for 5 minutes.
  • Add back onto the heat and bring to a soft boil.
  • Pour over cocoa butter & milk powder in 2-3 stages.
  • Once the 1st cream is incorporated, add gelatin to the mixture. Blend until thoroughly combined.
  • Add 2nd cream to the mixture and blend until well combined. Strain the mixture and transfer it to an air-tight container covering the top of the ganache with plastic film wrap to prevent a skin from forming.
  • Set in refrigerator for 24hrs for best results.
  • When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.
  • Use immediately after whipping.

Part 5: Method

  • In a pot, add water, sugar, glucose, and lime zest. Bring to a boil. Turn off the heat and allow it to infuse for 20 minutes.
  • Strain and return liquid to heat. Bring to a simmer and add stabiliser.
  • Bring to a boil.
  • Take off heat and transfer to a heat-proof container

Part 6: Assembly

  • Once all components have been made.
  • Spread fresh passion fruit across the tart. Reserve until ready to use.
  • Melt neutral glaze for glazing.
  • Take out passion fruit mousse. Lightly dust with Rich Terracotta.
  • Glaze mousse with neutral glaze and place onto tarts.
  • Whip lemon ganache to medium/hard peaks.
  • Transfer to a piping bag and pipe alongside the mousse.
  • Finish with fresh lime zest.
  • Plate and finish with a quenelle of citrus sorbet.

Discover More Recipes

Guittard Chocolate Buttercream

  Guittard Chocolate Buttercream 100 grams Double Cream100 grams Guittard 66% Organic Dark Chocolate Wafers300 grams Unsalted Butter (At room Temperature)150 grams Icing Sugar50 grams Guittard Cocoa Powder (Whichever you prefer) Melt chocolate, remove from heat and...

deZaan Mint Chocolate Tart

deZaan Mint Chocolate Tart Dark chocolate tart, Mint cremeux, Carbon Black cocoa whipped ganache, Carbon Black sable Mixer/Mixing Bowlparchment paperOvenGraterpiping bagUtensilsLarge Jugsheet panMoldCling Film Part 1: Carbon Black Sable350 g Unsalted butter, diced190...

deZaan Crimson Red Mole with Roasted Cauliflower

deZaan Crimson Red Mole with Roasted Cauliflower Cocoa mole sauce ShearsGlovesSaucepanOvenstrainer Part 1: For Mole3 pcs each of the following mixed dried chilli:- Guajillo - Ancho - Pasilla160 g Medium Onion (( chopped ))6 Garlic cloves (( chopped ))2-3 tomatoes ((...

Valrhona Chocolate Peanut Bars

  Valrhona Chocolate Peanut Bars Multi-Layed PB Chocolate Bars OvenRefridgeratorsheet panspatulaHand Scraperparchment paperMicrowave safe BowlMicrowaveSmall PotImmersion Blenderknife Base Cookie Layer1 1/3 cup confectionner's suger ((142g))5 tbsp unsalted...

Valrhona White Chocolate Cheesecake

  Valrhona White Chocolate Cheesecake Shortbread Crust5 oz Butter (Cold, cut into small cubes)1/4 cup Sugar1 cup FlourCheesecake Batter2 cups Cream Cheese (Room Temperature)1/2 cup Sugar3 1/2 tbsp Flour2 Whole Eggs (Medium Size)3 oz Sour Cream7 oz Valrhona Ivoire 35%...

Callebaut Chocolate Pecan Brownies

  Callebaut Chocolate Pecan Brownies Brownie300 grams Butter225 grams Callebaut 70-30-38 70.5% Dark Chocolate Baking Callets240 grams Whole Eggs240 grams Brown Sugar150 grams Flour240 grams Roasted Pecan ButsSalted Caramel500 grams Basic Caramel3 grams Salt...

Guittard Coucher du Soleil Marshmallows

Guittard Coucher du Soleil Marshmallows 70 grams Honey225 grams Sugar75 grams Water100 grams Corn Syrup18 grams Gelatin72 grams Water125 grams Guittard Coucher Du Soleil 72% Dark Chocolate Baking Wafers (Melted) Have bloomed gelatin and corn syrup in mixer. Meanwhile,...

Lubeca Almond Tarts

Lubeca Almond Tarts mixerOven Short Pastry400 g g icing sugar600 g butter200 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste150 g egg1000 g wheat flourAlmond Filling1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste450 g sugar200 g egg50 g water...

Valrhona Chocolate Covered Candied Oranges

Valrhona Chocolate Candied Oranges Candied Oranges dipped in chocolate Cutting KnifeLarge Saucepandouble boiler Candied Oranges4 Oranges1000 g Water1000 g Sugar (Divided in 4)Dipping Chocolate250 g Valrhona Manjari 64% Dark Couverture Chocolate Feves Candied...

Valrhona Double Chocolate Chip Loaf

  Valrhoan Double Chocolate Chip Loaf A dedacdent Gluten Free & Dairy Free chocolate cake mixing bowlOven 105 g sugar30 g Valrhona Cocoa Powder5 g baking powder40 g "Cup 4 Cup" gluten-free flour (Or All-Purpose Flour)4 g vanilla extract20 g olive...

Explore Industry Content

Homer Truffle Co®

Homer Truffle Co® (HTC) Specialty Chocolates Crafted in Homer, Alaska Homer Truffle Co® (HTC) is currently a two-person engine, fueled by their passion in the industry, and a desire to go "back to basics." HTC strives to provide perfectly simple chocolate products:...

Chocolate Types

Generally speaking, chocolate is a range of food derived from cocoa, or cacao, mixed with cocoa butter and finely powdered sugar to produce these confectioneries. Believe it or not, different countries have their own 'rules' for each classification of...

Chocolate Label Tags: what do they mean?

Chocolate labeling can be a bit perplexing if you are new to the subject. Most manufacturers label the percentage of chocolate on the packaging, quoting 'cocoa' or 'cacao.' This is in relation to the combined percentage of both cocoa butter and cocoa...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the world to find the world’s best chocolate – though this was exactly how Etienne Guittard discovered his true calling. After arriving in San Francisco from France for the...

The History of Côte d’Or Chocolate

Côte d’Or Chocolate The History of Belgium's #1 Chocolate BrandThis Old-World chocolatier is known for creating rich and decadent chocolate, the taste of which has withstood the test of time. Belgians are famous for many delectable creations, but the one that has...

Chocolate: Effects on health

With all things food-related, the effect on health can vary by the amount consumed in one given sitting. Chocolate does act as a stimulant, as does most sugary products, as it contains a slight amount of caffeine, as well as theobromine. Excessive...

Sugar Alkymi

Meet Sugar Alkymi's Founder, Sahar Masarati Sahar's love affair with edible art started from an early age, as being a chaser of modern surreal art, tones, textures and romantic patterns influenced creating exquisite art of her own. It was Sahar's influence of...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie Chocolat Heirloom Single Origin Chocolate Maggie Prittie has been working and crafting with chocolate for over a decade now. The complexitiy of the 5,000 year-old treasure if often overlooked, but Maggie has put this...

Bean Varieties

Forastero The forastero bean is the most commonly grown across the globe. It is most likely native to the Amazon basin, and the African cocoa crop is almost entirely of forastero variety. They are significantly hardier, and offer a more classic chocolate...
WWC Logo

World Wide Chocolate

Pin It on Pinterest

Share This