Orange and Chocolate Tart with White Chocolate Custard

Ingredients

• 75 g flour
• 25 g icing sugar
• 30 g butter
• 150 g dark orange chocolate
• 75 g white chocolate
• 150g raspberries
• 3 passion fruit
• 3 egg yolks
• 45 g caster sugar

Method

1. Combine flour and butter and mix with hand until breadcrumb size. Add 1 egg yolk with combined. Chill for 30 minutes. Place in pastry tin and cook for 10 minutes.
2. Melt dark chocolate in a Bain Marie. Once melted pour in boiling cream in 3 stages.
3. Once incorporated whisk in 3 tsp of chilled butter. Pour into the pastry case and refrigerate until set.

Custard

1. Place 50g sugar and 2 egg yolks in a Bain Marie.
2. Whisk until thick and creamy
3. Add melted white chocolate and 3 tbsp cream- incorporate and chill.

Coulis

1. Place raspberries in a saucepan with 40g sugar heat until bubbling and reduce. Strain
2. Place passion fruit seeds and pulp in a saucepan with 40g sugar
3. Heat until bubbling, strain and reduce to a syrup