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Dark Chocolate Passion Fruit Tart


Dive into a luxurious dessert experience with this dark chocolate and passion fruit tart. The richness of the chocolate combined with the tanginess of the passion fruit creates a balance that’s sure to tantalize your taste buds.

Serves: 9


For the Tart Shell:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup icing sugar
  • 1/4 tsp. kosher salt
  • 1 large egg
  • 1 1/2 cups flour
  • 2 tbsp. almond flour
  • 2 tbsp. Dutch-process cocoa powder

For the Passion Fruit Filling:

  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup passion fruit purée
  • 1/4 cup sugar


  1. Preparing the Tart Shell:
  • Preheat your oven to 325°F.
  • In a stand mixer with a paddle attachment, cream together the butter, icing sugar, and salt.
  • Beat in the egg until well combined.
  • Sift together the flours and cocoa powder, and gradually add to the mixer. Beat on medium-low until the mixture forms a dough.
  • Flatten the dough into a square shape, wrap it with plastic wrap, and chill for 20 minutes in the refrigerator.
  • On a floured work surface, roll out the chilled dough into a circle about 12 inches in diameter and 1⁄8 inch thick.
  • Grease a tart pan, and carefully line it with the rolled-out dough. Trim off any excess dough hanging over the edge.
  • Line the tart shell with foil and fill it with baking beans (or pie weights). Bake in the preheated oven for 10 minutes.
  • Carefully remove the beans and foil, then bake for an additional 5 minutes, or until the shell is lightly browned and set. Remove from the oven and allow to cool.

2. Preparing the Passion Fruit Filling:

  • In a mixing bowl, combine the 4 large eggs, heavy cream, passion fruit purée, and sugar. Blend the mixture using an immersion blender until smooth.
  • Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky filling.

3. Assembling and Baking the Tart:

  • Reduce the oven temperature to 210°F.
  • Pour the strained passion fruit filling into the cooled tart shell, filling it almost to the top.
  • Bake in the oven for 45 to 50 minutes, or until the filling is just set and slightly wobbly in the center.
  • Once baked, remove from the oven and cool. After it reaches room temperature, transfer it to the refrigerator to chill and set completely.
  • Once chilled, carefully remove the tart from the pan, slice, and serve.

Nutritional Information (Per Serving):

  • Calories: 305
  • Protein: 6g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Sugar: 18g
  • Fat: 16g

This dark chocolate passion fruit tart offers a delectable combination of textures and flavors. The buttery crust pairs perfectly with the creamy, tangy filling, making it a dessert to remember. Enjoy!

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