The chocolate and passion tart

Preparing the almond shortbread dough

Mix the flour, salt, ground almonds and sugar together.
Add the butter in small pieces. Mix until a sandy texture is achieved.
Add the egg yolks and the milk, then continue mixing and stop as soon as the dough has a uniform consistency.
Leave to stand in a cool place for one hour.
Preheat your oven to 190 °C.
Spread the dough out to line the bottom of your tart ring.
Blind bake it for around 20 minutes.
Leave to cool and set aside.

Preparing the ganache

Heat 50 g of the cream with the honey in a saucepan.
Remove from the heat as soon as it begins to boil.
Melt the chocolate in a bain marie. Next, pour in the still hot cream a third at a time until the mixture has a regular consistency.
Pour in the remaining 150 g of cream and stir in to mix well.
Cover with cling film, ensuring the film is in contact with the ganache, and leave in a cool place for four hours.

Preparing the passion fruit cream

Soak the gelatine sheets in cold water.
Cut the passion fruits into halves and scoop out the flesh.
Place the passion fruit flesh, the sugar and the butter in your pan. Cook for three to four minutes over a medium heat (setting 3 out of 6), mixing with a whisk as you do so.
Add the three eggs (beaten together), to the mixture, then continue cooking on a slightly higher heat (setting 4 out of 6) for around two to three minutes, whipping a little more vigorously as you do so. The cream should become thicker.
Remove from the heat when your whisk begins leaving definite traces in the cream.
Sieve the cream and add the gelatine sheets, thoroughly shaking the water off first. Mix everything together.
Pipe an insert shaped like your tart ring (ensuring you allow for a 1 cm gap between the edge of the ring and the insert) onto a baking tray and place in the freezer.
Cover the rest of your cream with clingfilm, making sure the film is in contact with the cream, and leave to cool in the fridge for two hours.