Difficulty : medium
Cost : medium
Preparation time : 1 hour
+ 4 heours standing time
Cooking time: 30 minutes
for an oblong tart ring 30x 11cm
Preparing the almond shortbread dough
Mix the flour, salt, ground almonds and sugar together.
Add the butter in small pieces. Mix until a sandy texture is achieved.
Add the egg yolks and the milk, then continue mixing and stop as soon as the dough has a uniform consistency.
Leave to stand in a cool place for one hour.
Preheat your oven to 190 °C.
Spread the dough out to line the bottom of your tart ring.
Blind bake it for around 20 minutes.
Leave to cool and set aside.
Preparing the ganache
Heat 50 g of the cream with the honey in a saucepan.
Remove from the heat as soon as it begins to boil.
Melt the chocolate in a bain marie. Next, pour in the still hot cream a third at a time until the mixture has a regular consistency.
Pour in the remaining 150 g of cream and stir in to mix well.
Cover with cling film, ensuring the film is in contact with the ganache, and leave in a cool place for four hours.
Preparing the passion fruit cream
Soak the gelatine sheets in cold water.
Cut the passion fruits into halves and scoop out the flesh.
Place the passion fruit flesh, the sugar and the butter in your pan. Cook for three to four minutes over a medium heat (setting 3 out of 6), mixing with a whisk as you do so.
Add the three eggs (beaten together), to the mixture, then continue cooking on a slightly higher heat (setting 4 out of 6) for around two to three minutes, whipping a little more vigorously as you do so. The cream should become thicker.
Remove from the heat when your whisk begins leaving definite traces in the cream.
Sieve the cream and add the gelatine sheets, thoroughly shaking the water off first. Mix everything together.
Pipe an insert shaped like your tart ring (ensuring you allow for a 1 cm gap between the edge of the ring and the insert) onto a baking tray and place in the freezer.
Cover the rest of your cream with clingfilm, making sure the film is in contact with the cream, and leave to cool in the fridge for two hours.
Assembling the tart
Whip the 90 g of whipping cream until a firm consistency is achieved.
Thin the passion fruit with the aid of a whisk and delicately add the whipped cream using a spatula.
Pipe a layer of passion fruit cream into the bottom of your tart.
Remove the insert from the freezer. Position it in the centre, pushing down a little to ensure the ganache rises up the sides.
Whip the ganache until a firm consistency is achieved.
Cover the insert in a layer of chocolate ganache. Smooth the surface with a small offset spatula.
Pipe on the rest of the passion fruit cream and the ganache using three different nozzles.
Leave to stand in a cool place for at least two hours.
Before serving, make a dry caramel in a small frying pan. Once the caramel has a pleasant amber colour, add the macadamia nuts to it. Coat them well and leave to cool.
Arrange the caramelised macadamia nuts on your tart and serve.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.