My head is already a bit on vacation. My meals now give pride of place to salads, grilled meats and fruit. And when I end up preparing a dish that is a bit out of the classics, I’m too lazy to take out all my equipment to take pictures. Just the idea of going back and forth between my garage and my living room to install (and then store) boards and dishes exhausts me.
Suddenly, the last dessert that I prepared and photographed already dates from Father’s Day. On this occasion, I wanted to test Valrhona’s Inspiration “chocolates”. I chose the passion fruit one. The achievements of Chocolate Anneinspired me with a tart made up of a cookie base, a milk chocolate ganache and a passion fruit whipped ganache.
This pie is really easy to make. Finally, the most difficult thing is to find the “chocolate” passion in small quantities. And suddenly, we must also agree to pay a high price. But it is to be discovered. The tangy taste of passion fruit seduced everyone around me. The strawberry one is also delicious. Occasionally, I will have to buy some…
Milk chocolate tart, passion fruit:
Passion fruit whipped ganache:
120 g Passion fruit inspiration (Valrhona)
300 g full cream
To be prepared the day before.
Put the gelatin in a bowl of cold water for 15 minutes.
Heat 100 g of cream and pour over the chocolate. Wait 1 minute before mixing well.
Add the drained gelatin. Mix well.
Add the remaining cold cream.
Refrigerate for a few hours.
80g soft butter
120g brown sugar
1/2 tsp baking powder
1 tbsp vanilla extract
Preheat the oven to 180°C.
Mix the soft butter and the sugar until you get a creamy result.
Add egg and vanilla extract. Mix well.
Add flour and baking powder and mix quickly.
Milk chocolate ganache:
100g 40% milk chocolate
50 ml full cream
10 g glucose syrup
Heat the cream and the glucose and pour over the chopped chocolate.
Leave to stand for 1 minute, then stir vigorously.
Remove the cookie from the circle, and clean it.
Put it back on, with a strip of rhodoïd.
Cover with cold ganache, without going all the way to the end.
Whip the ganache like whipped cream, then spread it on top.
Reserve for 2 hours in the fridge.
Remove the circle and the rhodoïd. Decorate.
To finish: this pie is easily declinable. You can change the biscuit, replace the ganache with other preparations and therefore make a whipped ganache with other chocolates, perhaps more accessible. By searching on the blog, we can find other ideas…
I think a few pecans in the cookie could be very nice.