• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1
    OK

    Chocolate Passion Fruit Tart

    Chocolate and passion fruit is a sophisticated flavor combination that, in the right balance, highlights the best parts of both ingredients. A hint of coconut in the cookie crust and creamy filling add a decadent tropical touch.


    Ingredients
    For the Crust
    20
    chocolate wafer cookies
    1/2
    cup
    sweetened shredded coconut
    2
    tablespoons
    granulated sugar
    4
    tablespoons
    unsalted butter, melted
    For the Filling
    1
    cup
    unsweetened coconut milk
    3/4
    cup
    granulated sugar
    2
    large eggs
    2
    large egg yolks
    3
    tablespoons
    cornstarch
    1/4
    teaspoon
    vanilla extract
    *
    pinch
    fine salt
    1/2
    cup
    frozen thawed passion fruit puree
    Directions
    Preheat the oven to 350 degrees F.
    For the crust, put the cookies, coconut and sugar in the bowl of a food processor and grind until fine. Transfer the crumbs to a bowl and stir in the melted butter until well coated. Evenly and firmly pat into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
    Bake until the crust is firm, 15 to 20 minutes. Cool completely on a wire rack.
    To make the filling, combine 3/4 cup of the coconut milk and the sugar in a medium pot and heat over medium heat until the sugar dissolves and the milk is steaming with tiny bubbles forming around the edge of the pot.
    In a medium bowl whisk the eggs, egg yolks, cornstarch, vanilla and salt with the remaining 1/4 cup coconut milk until smooth.
    While whisking, pour about half the hot coconut milk into the egg mixture. Pour the egg mixture back into the pot, whisking, until combined.
    Add the passion fruit puree and continue to cook, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 minutes. Remove from the heat and pour into the cooled crust.
    If your mixture seems lumpy you can strain it through a fine mesh strainer before pouring into the crust. Evenly spread the filling in the crust and then chill until the filling is cooled and set, at least 2 hours or overnight.

    The base number of servings for this recipe is 1
    OK

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