Rosie Makes: Passionfruit Ganache Tarts

Lily Vanilli passionfruit ganache tarts

The weather may have been a washout this week, but I’m still welcoming Summer flavours into the kitchen with these passionfruit ganache tarts from Lily Vanilli’s Sweet Tooth. The modern artisan bakery in East London, just off Columbia Road where you’ll find the famous flower market on Sundays, is known for its beautiful and delicious treats and Lily’s book is a veritable feast of baking inspiration. Here, the exotic sharpness of the passionfruit offsets the sweet, rich chocolate ganache perfectly; the pastry is the faffiest part but the filling the epitome of Summer simplicity. To make the sweet shortcrust pastry, you will need:

250g plain flour
100g icing sugar
150g unsalted butter, cubed and refrigerated
2 egg yolks
1 egg

Lily Vanilli passionfruit ganache tarts

1) Preheat the oven to 180C Fan/ Gas Mark 6.

2) Sift the flour, icing sugar and salt from a height into a cool, clean, dry bowl or a surface. Add the butter and rub it into the flour between your thumb and fingers as lightly as you can, until it resembles rough breadcrumbs.

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

3) Whisk the eggs together and add little by little to the mixture, using a knife to bring it into a ball of dough – stop when it’s just enough to bring it together.

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

Flour lightly, pat into a flat round and refrigerate for at least an hour, taking the dough out a little before you need it.

Lily Vanilli passionfruit ganache tarts

4) Roll out the pastry to around 3 mm thick and cut into rounds to fit your prepared cupcake/ muffin tray, allowing extra to cover the sides. Press carefully into the cavities and refrigerate for around 20 minutes.

Lily Vanilli passionfruit ganache tarts

5) Blind bake the tarts (weigh them down with baking beans) for 10 – 15 minutes, until starting to turn golden. Remove from the oven and allow to cool while you make the ganache. You will need:

Lily Vanilli passionfruit ganache tarts

200ml double cream
350g milk chocolate, broken into pieces
Flesh of 3 passionfruits, plus extra for topping.

Lily Vanilli passionfruit ganache tarts

6) Heat the cream over a bain marie until it starts to simmer – just hot enough to melt the chocolate but not much hotter or it will make the chocolate split.

Lily Vanilli passionfruit ganache tarts

Remove from the heat and add the chocolate – leave to stand for a minute or so to start melting, then stir to bring it together. If necessary, you can return the mixture to the bain marie very briefly, but be careful it doesn’t overheat.

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

Stir in the passionfruit flesh. If you’re not a fan of the seeds I would sieve them out at this stage, but I do think they make for an interesting textural contrast.

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

Once it’s cooled but still liquid, spoon the ganache evenly into the pastry cases.

Lily Vanilli passionfruit ganache tarts

Place in the fridge to set for around an hour, and spoon the remaining passionfruit on the top just before you serve the tarts.

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

Perfect for a Summer tea party, the tarts keep for 3 – 4 days in an airtight container in the fridge – if they last that long!

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

Lily Vanilli passionfruit ganache tarts

What are you baking this weekend? Do you have a favourite passionfruit bake?

Lily Vanilli passionfruit ganache tarts

5 comments

  1. […] (recipe here – just add 2 tbsps of chopped thyme before the final mix). I also made my passionfruit ganache tarts and rose and strawberry Eton Mess, which both featured in recent Rosie Makes posts, and are simple […]

  2. Seema says:

    I used to make mini pies in my muffin tins and always loved how much fun it was to make each perfect, individual little portion. Rosie, Do you have an approximate length for the diameter you cut out of the dough before placing it and forming it in the muffin tin? I had never imagined passion fruit with chocolate. I’m so excited to try such a new flavor!

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