Passion Fruit Tart, Angostura Rum-Coconut Caramel, and Toasted Meringue

Adapted by
May 2016
Yield: 12 tarts


Chocolate Shortbread Crust
238 grams all-purpose flour
85 grams sugar
3 grams salt
175 grams butter, cold and cubed
30 grams 70 percent Camino Verde chocolate, melted
1 egg
Coconut-Rum Caramel
130 grams heavy cream
15 grams toasted coconut
200 grams sugar
½ vanilla bean, seeds scraped
20 grams Angostura rum
2 grams salt
Passion Fruit Ganache
250 grams passion fruit purée
45 grams glucose
360 grams 70 percent Camino Verde chocolate, coarsely chopped
75 grams butter, diced
187 grams sugar
125 grams egg whites
To Assemble and Serve
300 grams toasted coconut


For the Chocolate Shortbread Crust

In the bowl of a stand mixer fitted with a paddle, combine flour, sugar, and salt and mix on low speed. When combined, add butter slowly and mix until dough achieves sandy consistency. Stream in chocolate, add egg, and mix until dough comes together and no streaks of chocolate remain. Transfer to refrigerator and chill for 2 hours. Heat oven to 325°F. On a clean surface, roll out dough and cut to fit twelve 3-inch tart rings. Bake 12 minutes, remove from oven, and cool.  

For the Coconut-Rum Caramel

In a saucepot, bring cream to a boil; remove from heat, add coconut, and infuse 30 minutes. Strain and scale 106 grams coconut cream. In a small saucepot, make a dry caramel with the sugar. Deglaze with coconut cream. Stir in rum and salt. Remove from heat. Pour 1 tablespoon Coconut-Rum Caramel into the base of each tart; chill 15 minutes. 

For the Passion Fruit Ganache

In a saucepot, combine purée and glucose and bring to a boil. Place chocolate and butter in a mixing bowl, and pour in hot purée. Emulsify with immersion blender. While hot, transfer to a piping bag and fill tart shells. Chill to set ganache.

For the Meringue

In a stand mixer bowl, whip egg whites and sugar by hand. Set the bowl over a double boiler and whisk continuously until sugar dissolves and whites are warm to the touch. Transfer bowl to stand mixer fitted with a whisk and whip on low speed, gradually increasing to high speed. When mixture forms stiff peaks, transfer to pastry bag fitted with #4 tip.

To Assemble and Serve

In succession, pipe 3 Meringue buttons on the edge of each tart. Using a blowtorch, carefully torch each button. Around the remaining edge of the tart, sprinkle a small border of toasted coconut.