Trendy Chocolate Tartlet with Dark Chocolate & Passion Fruit

This silky smooth ganache of dark chocolate and passion fruit is full of flavor and also perfect for filling Pidy tartelettes. In other words, a recipe worth trying!


8 Pidy Trendy Chocolate Shells
2 ½ cups of dark chocolate
1 cup of passion fruit coulis
¾ cup of mango puree
6 egg yolks
½ cup of sugar
¾ cup of cream
Atsina Cress


Servings: 8

  1. Gently heat the passion fruit coulis and mango puree.
  2. Mix the egg yolks, sugar and cream together until you get a smooth ‘crème anglaise’.
  3. Pour the ‘crème anglaise’ over the dark chocolate and mix.
  4. Divide the mixture over the Chocolate Trendy Shells and finish with some Atsina Cress.

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