A yellow and dark chocolate tart on a marble surface
Photography, Jamie Hodge and Jimmy Jeong

Dark Chocolate Passionfruit Tart

With their shared citrus and floral flavours, passionfruit and chocolate are a perfect match.

As chocolatier and recipe developer Steven Hodge explains his book Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient, this tropical fruit is a stellar complement to chocolate. “Passionfruit and chocolate share similar citrus and floral notes, making them a perfect pairing,” he writes. “I use the chocolate tart shell for its rich structural texture and the creamy passionfruit filling for balance. It adds a delicious bite of acidity and bitterness.”

A yellow and dark chocolate tart on a marble surface

Dark Chocolate and Passionfruit Tart

Steven Hodge's recipe for a dark chocolate tart and passionfruit tart topped with white chocolate curls.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 1 9-inch tart

Equipment

  • tart pan
  • baking beans (pie weights)

Ingredients
  

Tart Shell

  • ½ cup (115 g) unsalted butter room temperature
  • ½ cup icing sugar
  • ¼ tsp kosher salt
  • 1 large egg room temperature
  • cups all-purpose flour
  • 2 tbsp almond flour
  • 2 tbsp Dutch-process cocoa powder

Passionfruit Filling

  • 4 large eggs
  • ½ cup heavy cream
  • cup passionfruit purée
  • ¼ cup granulated sugar
  • white chocolate curls for garnish

Instructions
 

  • Preheat the oven to 325°F.
  • For the tart shell, combine the butter, icing sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. Add the egg and beat to combine, until fluffy.
  • Sift together the all-purpose flour, almond flour and cocoa powder. Add to the butter mixture, beating on medium-low speed until it just comes together. Remove the dough from the bowl, flatten into a square and wrap with plastic wrap. Chill in the fridge for 20 minutes.
  • While the dough is resting, make the passionfruit filling. Combine the eggs, cream, passionfruit purée and sugar in a bowl and blend with an immersion blender. Strain the mixture into a clean bowl and set aside.
  • Remove the dough from the fridge and lightly flour your work surface. Roll out the dough to 12 inches in diameter and about 1/8 inch thick.
  • Spray a tart pan with nonstick spray, then line it with the dough, letting it hang over the sides without stretching it. Trim off any excess.
  • Line the bottom of the tart shell with aluminum foil and fill with baking beans. Bake in the preheated oven for 10 minutes. Remove the baking beans and bake for another 5 minutes, until light golden brown. Remove from the oven and let cool completely.
  • Reduce the oven temperature to 210°F. Fill the tart shell to the top with the passionfruit filling. Place in the oven and bake for 45 to 50 minutes, or until the centre is set and not jiggly.
  • Remove from the oven and place in the fridge to cool. Once the tart is cool, remove the pan.

Notes

The tart can be frozen for up to 1 month or left in the fridge for 2 days, until the shell becomes soft.

More chocolate recipes from Steven Hodge

Chocolate Raspberry Brownies
Steven Hodge's easy recipe for fudgy chocolate brownies with raspberries and an easy frosting.
Get the recipe
A closeup of chocolate brownies in a pan sliced into squares

Chocolate Butter Tarts
Steven Hodge's recipe for dark chocolate butter tarts made with a French brisée dough.
Get the recipe
Two chocolate butter tarts on a plate being drizzled with chocolate from a spoon and more butter tarts visible in the background

Chocolate Martinis
Steven Hodge's recipe for decadent chocolate martinis made with Japanese vodka and white crème de cacao.
Get the recipe
A tray with chocolate martinis in stemless glasses

Chocolate Caramel Apples
Steven Hodge's recipe for crunchy Granny Smith apples dipped in caramel and tempered milk chocolate.
Get the recipe
Chocolate-covered caramel apples

Chocolate Orange Cookies
Steven Hodge's recipe for chewy triple-chocolate cookies with bright orange zest and a hint of crunch.
Get the recipe
A pile of chocolate cookies on a white surface

A cookbook cover in a light frame

Excerpted from Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient by Steven Hodge. Copyright © 2023 Steven Hodge. Photographs by Jamie Hodge and Jimmy Jeong. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Share this article:

Sign up for our Good Life newsletter and get a FREE Easy Week Night Dinners Recipe Booklet

Name(Required)
This field is for validation purposes and should be left unchanged.