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) 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.
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.
Flour lightly, pat into a flat round and refrigerate for at least an hour, taking the dough out a little before you need it.
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.
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:
200ml double cream
350g milk chocolate, broken into pieces
Flesh of 3 passionfruits, plus extra for topping.
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.
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.
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.
Once it’s cooled but still liquid, spoon the ganache evenly into the pastry cases.
Place in the fridge to set for around an hour, and spoon the remaining passionfruit on the top just before you serve the 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!
What are you baking this weekend? Do you have a favourite passionfruit bake?