Six Chocolate Base
4 oz. bittersweet Valrhona chocolate, chopped
2 Tbsp. cocoa powder
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup flour, sifted
1/4 tsp. salt
butter for dusting
flour for dusting
1/2 cup unsalted butter
1/4 cup heavy cream
3 large eggs
2 large egg yolks
1/2 cup sugar
3/4 cup passion-fruit purée (available at specialty
granulated sugar for topping
Passion-Fruit Tart with Dark Valrhona Chocolate Base
chef Rob Feenie
About The Recipe
I like to use passion fruit occasionally because of that seductive
flavor. This dessert is a real customer favorite, yet it's simplicity
itself: passion-fruit custard on a brownie. We make this in
individual portions, but it can also be made in a springform
pan and served in slices.
Preheat oven to 350°.
Melt chocolate in a double boiler over simmering water. Whisk
in the cocoa powder. When chocolate is melted, remove from double
boiler and keep warm.
With an electric mixer, cream butter and sugar. Continue mixing
while adding eggs one at a time. Add vanilla. Mix in flour and
salt. With a spoon, fold the warm chocolate mixture into the
batter and blend well.
If you are making individual servings, use an 11- x 7-inch metal
pan. For a tart, use a 9-inch springform pan. Line pan with
parchment. Butter and flour it. Pour batter into pan and smooth
the top. Batter should be no more than 1 inch deep. Bake for
15-20 minutes, or until set. Remove from oven and cool in the
Heat butter and cream over double boiler and stir until blended.
In a large bowl, whisk eggs and yolks over hot water until slightly
warm. Slowly whisk butter mixture into eggs, followed by the
sugar and purée. Place the bowl in a water bath or transfer
the custard to a double boiler over barely simmering water,
and stir until the spoon leaves a trail when pulled through
mixture. Remove from heat and strain.
Preheat oven to 250°.
For individual servings, cut chocolate base into six 3-inch
rounds. Use a separate cutter for each tart so that you can
leave the base in the cutters, using them as a mold. Place the
cutters on a parchment-lined baking sheet and fill to the top
with the custard.
For springform tart, remove the chocolate base from pan and
discard parchment. Wash sides of pan. Dry thoroughly and replace
chocolate base. Pour in custard and smooth the top. Place pan
on a baking sheet.
Bake for 20 minutes for individual rounds or 20-30 minutes for
springform pan. Remove from oven and run sharp knife around
edge to keep custard from sticking to sides of pan or molds-this
will prevent cracks in the filling. Cool at room temperature,
then cover and refrigerate overnight.
Before serving, run a knife around edges of molds or pan and
remove desserts. Sprinkle custard evenly with granulated sugar
and caramelize with small torch.
Serve with crème anglaise and chocolate sauce, or simply with
a sprinkling of confectioner's sugar.
Recipe from Rob Feenie's cookbook Lumiere. Click
here to read its review.
Photographed by John Sherlock