Chocolate mousse and passion fruit tart

Method

1. To make the base, lightly oil the tart tin. Put the Oreos and cocoa powder in a food processor and whizz until finely ground. With the motor running, pour in the melted butter and whizz until the mixture resembles wet sand. Press the mixture over the base and up the sides of the tin to form a compacted crust (depending on the depth of your tin you might have some mixture left – it’s great crumbled over ice cream). Chill while you make the filling.
2. For the mousse, put the dark and milk chocolates, sugar and butter in a large heatproof bowl set over a pan of steaming (not bubbling) water. Heat gently, stirring once or twice, until melted, smooth and thick. Take off the heat, cool until at room temperature, then whisk in the egg yolks and passion fruit pulp.
3. In a separate mixing bowl, whisk the cream until softly pillowy, then fold 2 spoonfuls into the chocolate mixture using a balloon whisk. Fold in the remaining cream in thirds, being careful not to knock out the air. Spoon the mixture into the tart case, then chill for 3-4 hours or overnight until completely set.
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4. To make the ganache topping, put the chocolate, butter and glucose in a heatproof bowl set over a pan of gently steaming water (don’t let the water touch the base of the bowl) and melt gently, without stirring, until smooth. Stir briefly to combine, then leave for 5 minutes to cool a little.
5. Pour the ganache over the set chocolate mousse, tipping the tart to distribute it evenly – don’t stir or spread it, or you’ll ruin the shine. Chill the tart for 1 hour or overnight. Take out of the fridge 30 minutes before serving it with the extra passion fruit pulp.