70 g(¼ cup + 2 tablespoons) seedless passionfruit pulp, I use Ravifruit
15 g(2 teaspoons) glucose syrup, or light corn syrup
50 g(¼ cup)finely chopped vegan white chocolate, I used homemade but storebought is also fine
190 g(¾ cup)room temperature Ambiante non-dairy toping by Puratos , or stable vegan whipping cream
Dark chocolate ganache
150 g(⅔ cup)full fat canned coconut milk
15 g(2 teaspoons) glucose syrup, or light corn syrup
150 g(¾ cup + 2 tablespoons) roughly chopped high quality dark chocolate, I use Valrhona Caraïbe 66%
60 g(¼ cup) room temperature vegan margarine
Passion fruit curd
50 g(¼ cup)white granulated sugar
13 g(1 ½ tablespoon) cornstarch, also known as cornflour
80 g(⅓ cup)seedless passionfruit pulp
45 g(3 tablespoons) room temperature vegan unsalted butter, I use Becel Plant-Based Bricks
Garnish
1medium or 2 small fresh passion fruits
Instructions
Chocolate tart shell
Start by making one recipe of chocolate shortcrust pastry, or enough of your favourite sturdy tart dough to like a 9-inch fluted tart tin. Let the dough rest for 1 hour, or until firm.
Roll out the pastry to a ⅙-inch (4mm) thickness and line a 9-inch straight-edge tart ring with the dough, making sure to press the dough on the edges and corners of the tart ring. Prick the bottom of the dough and refrigerate for 30 minutes, or until the dough is very firm.
Preheat your oven at 350°F (180°C) and blind bake the tart shell using your favorite method for 20 minutes, or until completely cooked. Leave at room temperature to cool down and then release from the tart ring.
Passionfruit whipped white chocolate ganache
In a saucepan, mix together the passionfruit pulp and glucose and bring to a boil. Pour over the finely chopped white chocolate, let the mixture rest for 1 minute before emulsifying the ganache with a silicone spatula by mixing starting from the center while making small circles and then going outward.
Let the ganache cool down to 95°F (35°C) and then mix in the vegan whipping cream. Cover the ganache with some plastic wrap, pushing it until it comes in contact with the preparation. Refrigerate the ganache for a minimum of 1 hour.
Dark chocolate ganache
Finely chop the chocolate and place in a bowl. In a small saucepan, bring to a boil the whipping cream and glucose syrup and pour over the chocolate. Let the mixture rest for 1 minute without touching it. Then, emulsify the ganache with a silicone spatula by mixing the preparation starting from the center while making small circles and then making the circles bigger. Try to incorporate the least amount of air into the ganache.
When the ganache reaches a temperature between 105°F to 115°F (40°C to 45°C), add the room temperature margarine to the ganache all at once. Continue to stir until it is completly incorporated into the ganache.
Pour the ganache into the chocolate tart shell, tap the tart lightly against your countertop to remove any air bubbles and then refrigerate until the ganache is firm.
Passionfruit curd
In a small saucepan, dry whisk together the sugar and cornstarch. Slowly add the passionfruit pulp while stirring with a heatproof silicone spatula.
Bring to a boil over medium heat while stirring and cook for an additional 30 seconds to 1 minute, or until the curd has thickened. Remove the curd form the heat and mix in the vegan butter until homogenous.
Transfer the curd in a bowl, cover with plastic wrap and press on it until the curd is touching the wrap and refrigerate until cold.
Assembly
Using a 6-inch pastry circle or plate, make a light imprint on the surface of the ganache in the middle of the tart.
Whip the passionfruit ganache on medium speed until you get soft to medium peaks. Do not over whip. Whisk the cold passionfruit curd until smooth and creamy. Transfer the whipped ganach and curd into pastry bags with a medium round pastry tip.
Pipe various size dots of whipped ganache and passionfruit curd inside the circular imprint you just made. Cut the fresh passion fruits in half and scoop out the pulp over the piped ganache and curd. Enjoy!
Notes
The ganache-filled tart can be made a day in advance and kept in an airtight container until ready to garnish.
Garnish the same day it will be eaten as the creams can dry out quickly.
Do not freeze as the tart as it would end up soggy dues to components seeping liquid. The whipped ganache would also deflate.