- Combine flour and cocoa evenly in a bowl and set aside.
- In a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until creamy – (1-2 mins).
- Add the egg and mix just to combine.
- Scrape down your bowl then add the flour and cocoa and mix to combine evenly.
- Wrap in cling film and chill your dough for a minimum of 2 hours, preferably overnight.
- When ready to roll, bring the pastry out and leave to soften until you’re just able to roll it, don’t leave it to get too soft as it is quite a wet dough.
- Roll your pastry out on a lightly floured surface to around 4mm thickness and cut rings of dough to fit your pastry rings of choice.
- Return to the fridge for another hour, then trim the edges and line each tart shell with a square of baking paper, filled to the brim with pastry weights (or a substitute like raw chickpeas).
- Bake for 35 mins or until crisp throughout.
- Allow to cool completely while you make your ganache.
FOR THE GANACHE
- Heat the cream in a heavy bottomed saucepan until just bubbling. Then tip it over your chocolate.
- Leave it to melt completely and then stir until combined.
- Drop in the butter bit by bit until it melts. this will give it a shine and prevent it cracking away from the tart.
FOR THE PASSION FRUIT CARAMEL
- Heat the passion fruit puree in a big, heavy bottomed saucepan, over a medium high heat.
- Stir in the sugars, lemon juice, butter, cream and finally the salt.
- Remove from the heat and allow to cool.
- Store in the fridge for a week, airtight.
Pour in a layer of the passion fruit caramel into each of your baked and cooled tart shells. Then place them in the fridge to firm up.
With the ganache freshly made, pour into the tart shells to fill almost to the top of the case.
Leave to set in the fridge (around an hour).
Once the ganache is set, decorate any way you like. I piped more ganache to make a swirl and topped with crunchy caramel.