the dough:
1 in the food processor, put the butter => work gently,
2 add the icing sugar then the almond powder => work,
3 add the eggs => work,
4 add the flour last => work,
5 roll out the dough thinly and press it into the aluminum molds.
6 bake in a gentle oven, watch carefully.
the passion cream:
1 melt the passion fruit puree,
2 soften the gelatin in cold water,
3 whisk the yolks with the eggs then the sugar,
4 incorporate them into the passion and heat,
5 when it boils, add the gelatin and stir,
6 finally add the butter and mix,
7 stir constantly until thickened,
the glaze: (to be made at the end, once the cream has hardened)
1 bring the milk + cream + butter to a boil,
2 add the chopped chocolate,
3 whisk gently,
4 bring just to a boil, but do not reduce.
assembly: in the tart shells, put the passion cream and refrigerate. as soon as it has set enough, coat with the glaze and refrigerate again before serving...
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