Passionfruit and chocolate may seem an unusual combination, but the two are surprisingly compatible, with the passionfruit adding a fruity tang to the mix. The macaroon-style crust makes this ideal for the gluten-intolerant among us, and is delicious to boot.
- 110 gm caster sugar (1/2 cup)
- 2 eggs, separated
- 250 flaked coconut
Whipped truffle filling
- 200 ml pouring cream
- 70 ml passionfruit juice (from 3-5 passionfruit; see note)
- 220 gm dark chocolate (55 per cent- 60 per cent cocoa solids),finely chopped
- 3 egg yolks
- 1 tbsp caster sugar
- 1For coconut crust, preheat oven to 180C, and butter and line a 21cm-diameter springform cake tin with baking paper. Whisk sugar and yolks in an electric mixer until thick and pale (4-5 minutes). In a separate bowl, whisk egg whites until soft peaks form, then fold into yolk mixture along with coconut and a pinch of salt. Spoon the coconut mixture into prepared tin, spreading evenly over base and two-thirds of the way up the sides. Bake until golden (20-25 minutes), then, while still warm, press down on base to flatten. Set aside to cool.
- 2For whipped truffle filling, bring cream and passionfruit juice to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Whisk yolks, sugar and 1 tbsp water in a bowl over a saucepan of simmering water until pale and fluffy (3-4 minutes), then transfer to an electric mixer, add chocolate mixture and whisk on high speed until cooled to room temperature (10-15 minutes). Pour into pastry case and refrigerate until set (4-5 hours). This tart can be made a day ahead.
- 3To serve, top tart with sliced banana, passionfruit pulp and shaved coconut.
To extract passionfruit juice, process pulp in a food processor, then strain it through a sieve.