Double Chocolate Passionfruit Ganache Tarts

Prep Time:
45 minutes
Cooking Time:
30 minutes
Makes: 12

Wednesday (13 September 2018) is International Chocolate Day, and in honour of it we made these Double Chocolate Passionfruit Ganache Tarts.

I love passionfruit, and in this particular recipe it adds a delicious, tart fruitiness to the dark and creamy chocolate and crumbly pastry.

As this recipe is a celebration of all things chocolate I recommend using a really high-quality chocolate such as Guittard, which I now use in the bakery across all my chocolate recipes.


For the Rye Chocolate Pastry:

500g unsalted butter, room temp

200g granulated sugar

1 egg

1 egg yolk

285g sifted rye flour

170g Guittard cocoa


For the Passionfruit Ganache:

200ml double cream

350g milk chocolate, broken into pieces

Flesh of 3 passionfruit, plus extra for topping


White chocolate for decorating (optional)


One 12-hole cupcake/muffin tray






  1. In a mixer, beat the butter and sugar on medium speed until creamy (not really aerated) for 1-2 minutes. Then add the egg and egg yolk and beat just to combine.
  2. Scrape down the bowl and add flour and cocoa, mix to combine.
  3. Chill for minimum 1 hour (overnight is ideal).
  4. Preheat the oven to 180 degrees (fan-assisted / Gas Mark 6.
  5. Bring the pastry to a temperature where it is soft enough to roll and roll out to about 3mm thickness.
  6. Cut rounds to fit your prepared cupcake/muffin tray or tart shells, allowing extra to cover the sides – approximately 10cm rounds for a standard cupcake tray. Press these carefully into the cavities and refrigerate for around 30 minutes.
  7. Line the empty shells with baking paper, weigh down with baking beans (or a substitute like raw chickpeas) and blind bake for 15-20 minutes, or until starting to brown and baked through.
  8. Remove from the oven to cool completely. You can brush the cooled shells with some melted dark chocolate – this will help prevent the filling from making the pastry soggy later on.
  9. Put the chocolate and butter into a bowl and set aside.
  10. Heat the cream in a double boiler until it starts to simmer. Your aim is to heat the cream until it’s just hot enough to melt chocolate but not much hotter, so keep a close eye on it and don’t allow it to boil – it’s ready when it starts to bubble up just at the edge.
  11. Remove from the heat and add the chocolate and butter, stirring to bring together and melt the chocolate. If necessary you can return the mixture to the double boiler very briefly, but make sure it doesn’t overheat or it will split. Then stir in the passionfruit and transfer into a jug to pour into the shells – fill each all the way to the brim.
  12. Place in the fridge to set – approx 1 hour.
  13. For these we melted some white chocolate and piped a design on top, dotting with passionfruit seeds and petals. You can decorate yours anyway you like.

[TIP: If your ganache splits, add some chilled cream and whisk hard to try to bring the emulsion back together]

Lily Vanilli