Chocolate mousse and passion fruit tart

Chocolate mousse and passion fruit tart
  • Serves icon Serves 12-16
  • Time icon Hands-on time 50 min, plus chilling

A rich mousse, silky ganache and chocolate Oreo case makes up, what must be the most decadent dessert around.

Nutrition: per serving

Calories
528kcals
Fat
36.6g (21.6g saturated)
Protein
4.5g
Carbohydrates
44g (34.7g sugars)
Fibre
2g
Salt
0.3g
Calories
528kcals
Fat
36.6g (21.6g saturated)
Protein
4.5g
Carbohydrates
44g (34.7g sugars)
Fibre
2g
Salt
0.3g

For 16

Ingredients

For the base

  • Sunflower oil for greasing
  • 350g Oreo biscuits
  • 2½ tbsp cocoa powder
  • 110g unsalted butter, melted

For the mousse

  • 200g dark chocolate (at least 70% cocoa solids), chopped into chunks
  • 200g good quality milk chocolate, chopped into chunks
  • 60g light muscovado sugar
  • 75g unsalted butter
  • 2 medium free-range egg yolks
  • Pulp from 5 passion fruit, whizzed in a food processor, then sieved and seeds discarded, plus extra passion fruit pulp to serve
  • 300ml whipping cream, cold

For the ganache topping

  • 200g dark chocolate, at least 70% cocoa solids, broken into small pieces
  • 65g unsalted butter
  • 60ml (4 tbsp) liquid glucose (available in the baking aisle of supermarkets)

You’ll also need… 

  • 25cm loose-bottomed fluted tart tin

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.
  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.

delicious. tips

  1. To prevent the mousse mixture from splitting when you add the egg yolks and passion fruit at the end of step 2, make sure the melted chocolate mixture has cooled completely. If it splits, whisk in some of the cold, unwhipped cream. It may look grainy but it will come good in the fridge.

    If you have a blowtorch, you can briefly run it over the top of the finished tart to give it a professional-looking glaze.

  2. This will happily sit in the fridge overnight. Bring to room temperature before serving.

  3. Passion fruit are at their ripest when their skins have turned wrinkly.

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3.7 votes

Reviews

Read what others say...

  1. This was one of the yummiest tarts I’ve ever eaten! Extra special when left out of fridge for a bit
    Will definitely make this again :) yummmmmm

  2. Made this for a dinner party thinking it was a bit over the top – so much chocolate – but it was a huge hit, the passion fruit made it into something very special – and it does serve 16, which perhaps makes it slightly less indulgent!

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3.7 votes

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