150 g Butter biscuits or shortbread
30 g unsalted butter, melted
2 tablespoons white caster sugar
175 g Cream, whipped to ribbon stage
Pinch of salt
Pulp from 6 passion fruits
50 g Store-bought, ready made custard
110 g Dark chocolate (70% cocoa solids), broken into pieces
50 g Milk chocolate (ordinary), broken into pieces
1. Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture. Place the biscuit mixture inside a 15cm cake ring. Flatten using the back of a spoon then put to one side to set.
2. Cut the passion fruit in half, and scoop out all the flesh. Add the cream, passion fruit and salt to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes for the flavours to infuse.
3. Put the dark and milk chocolate in a bowl. Place over a pan of gently simmering water and stir continuously. Allow the chocolate to melt completely. When all the chocolate is melted, remove from the heat.
4. Strain the infused passion fruit cream through a fine sieve to remove all the pips and flesh. Add the custard and stir. Start by adding about one-third of the cream and custard mixture to the melted chocolate. Stir and make sure the cream is well incorporated. Incorporate the remaining cream in two batches, about one-third at a time, until the all the cream is well incorporated. Allow the ganache to cool to room temperature.
5. Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through. After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours.
6. Once the tart has firmly set, it could be finished by dusting it with cocoa powder and adding some chopped pistachio nuts. Or serve with a scoop of vanilla ice cream.