Tarta de Maracuya Chef Recipe by Sai Jayanth Jetty

Ingredients

Wholemeal crumb:

160g wholemeal flour
40g oats
100g sugar
150g butter

Wholemeal tart base:

350g wholemeal crumb
60g butter
20g honey

Passionfruit crumb:

100g Passionfruit puree
180g sugar
125g eggs
40g egg yolk
5g gelatin
100g butter

Chocolate mousse:

200g Weiss dark chocolate 69%
2 egg yolks
35g sugar
50g butter
2 egg whites
25g passionfruit pulp
25g Pisco li
125g cream

Chocolate glaze:
70g sugar
37mL water
16g cocoa powder
16mL cream
16g dark chocolate
4g gelatine

Method

Wholemeal crumb:

Mix all the ingredients with a paddle attachment until well combined. 

Place the mix on the baking tray.

Bake at 170 C until golden brown.

Once the mixture is cooled blend it in a mixer for few seconds so the crumb is even.

Wholemeal tart base:

Mix all the ingredients with a paddle attachment until well combined. 

Cover the cake ring base with butter paper and silver foil. 

Place 450g of the mixture in the ring and spread all the way to the top of the ring. 

Place it inside the fridge before pouring the passionfruit curd.

Passionfruit curd:

Bloom the gelatine in ice-cold water. 

In a saucepan, heat up the passion fruit purée,  whisk the yolk, eggs and sugar in a bowl and add in the warm passion fruit puree.

Place the mix on a double boiler and keep mixing every 10 minutes.

Once the mix starts to thicken, remove from the heat and add the gelatine.

Set aside for 15 minutes once the temp. Starts to come down add the diced soft butter.

Using a stick blender or whisk, combine to mix until the butter is fully incorporated in the passionfruit curd.

Pour the passion fruit curd inside the tart and allow it to set inside the fridge.

Chocolate mousse:

Melt chocolate, butter, passionfruit and pisco, on a double boiler. Mix well to combine.  

While waiting, whisk the egg whites with sugar till stiff peaks, place in the fridge till needed. 

Whisk the cream to soft peaks, place in the fridge. 

To the melted chocolate add in the egg yolks one at a time mixing well to combine.  

Fold in the cream the chocolate mixture, until combined. 

Fold in the egg white in the chocolate mixture, be careful not to over-mix the egg whites, or they will become grainy.   

Fill the mousse into the passionfruit tart and leave it in the fridge and allow it to set.

Chocolate glaze:

Pour the chocolate glaze onto the tart and allow it to set in the fridge.

(You can use graham crackers as an alternative instead of the wholemeal crumb).

Recipe provided by Uma Restaurant