Belcolade Amber and Passion Fruit Tart

*Makes 12 tarts

Composition for 12 Tarts:

  • Short Crust 
  • Apricot Jelly 
  • Belcolade Amber Passion Fruit Ganache 
  • Coconut Praline Crunchy 
  • Belcolade Amber Chantilly


Short Crust Method
  • Combine dry ingredients in a mixing bowl with a paddle. 
  • Add the butter and mix until the butter is in small pieces. 
  • Add the eggs and mix to combine. 
  • Wrap and refrigerate. 
  • Once cold, roll out to 3 mm. 
  • Line tart rings and bake at 350°F for about 12 minutes. 
  • Once cool, line the inside of the shell with cocoa butter to keep it from getting soggy.

Apricot Jelly Method
  • Combine all ingredients and bring to a boil. 
  • Cook for about 1 minute, pour into a frame and let set.

Amber Passion Fruit Ganache
  • Heat puree and invert sugar to 176°F.
  • Pour over the Belcolade and mix to emulsify. 
  • When the mixture reaches 95°F blend in the butter.

Crunchy Praline Method
  • Melt Belcolade Amber CT, fold in the Praline paste, coconut and crispy rice cereal and laminate to 2 mm.

Belcolade Amber Chantilly Method
  • Soak gelatin sheets in ice cold water for 10 min. 
  • Warm heavy cream with vanilla pod – let infuse 10 min. 
  • Scrape seeds out of pod and remove pod. 
  • Reheat cream and pour over chocolate. 
  • Mix to combine. 
  • Add soft gelatin sheets. 
  • Blend all to a homogenous ganache. 
  • Let set refrigerated overnight. 
  • Whip to a soft peak.

  • Cut a disk of Apricot jelly and place in the tart shell. 
  • Add a layer of ganache. 
  • Cut a disk of the crunchy and place on top. 
  • Flip the tart over and decorate with the whipped chantilly.

About this Recipe:

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