Passionate - Chocolate Tartlet

Mix the flour, cocoa powder, butter, sugar and salt to create a sandy texture. Add egg to the dry mixture and combine. Roll out
the dough to roughly 2mm thickness and rest for 2hours. Cut to desired shape and fill the moulds. Bake at 160 for 15-20 mins

Melt the chocolate in a bowl and set aside. Mix the yolk, sugar and vanilla in a bowl. Bring the cream to a simmer. Add a small amount of the
cream to the egg mixture to temper the eggs. Slowly add the egg mixture into the saucepan with the remaining cream and gently cook for 2-
3 mins. Pour over the chocolate and mix to combine. Emulsify with a hand blender. Once combined add in the passionfruit puree and place
into tart cases; leaving a little space at the top for the passionfruit jelly later. Bake at 105 for 15-18mins or until there is a soft jiggle in the
centre of the tarts. Allow to chill before proceeding with the passionfruit jelly layer.

Heat the puree and sugar and bring to a boil. Hydrate the gelatine. Add the gelatine to the puree and mix well. Allow to cool before adding
in the passionfruit seeds and pouring over the top of the custard. Allow to sit for 5 minutes before moving to the fridge to fully set.

Bring the cream (170g), inverted sugar, vanilla and glucose to a boil. Pour over the chocolate and combine. Add in the cream (338g) and emulsify. Allow to set before whipping

• Once the tart cases are baked and cooled, fill with the custard and bake. Allow to set in the fridge.
• Pour a thin layer of passionfruit jelly on top of the set custard and add in a few passionfruit seeds.
• Whip the chocolate ganache; place a small rocher of the ganache on one side of the tartlet
• Pick and place a small garden of petals, micro flowers and micro herbs to bring out the tropical flavour profile of the passionfruit
• Florals used: cornflours, violas, marigold, tagete, dianthus, elderflower and lemon balm (micro)