for 16 pieces

Base

160 g	white flour
50 g	sugar
50 g	white chocolate, finely chopped
¼ tsp	sea salt
100 g	butter, cut into pieces, cold
1 tbsp	water

Mixture

1 dl	full cream
1	cinnamon stick
1	vanilla pod, cut open lengthwise, seeds scraped out
200 g	white chocolate, very finely chopped
1 ½ dl	full cream, beaten until stiff

Passion fruit sauce

4	passion fruit, halved, pulp scooped out
½ tbsp	honey

How it's done

Base

Mix the flour, sugar, chocolate and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a circle (approx. 28 cm in diameter) between two sheets of baking paper. Remove the upper sheet, place the dough and baking paper in the tart tin. Prick the base firmly with a fork, cover with the second sheet of baking paper and weigh down with dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove the baking paper and pulses, bake for a further 10 mins. Remove from the oven, allow to cool slightly, slide onto a cooling rack and leave to cool completely.

Mixture

Heat the cream in a pan along with the cinnamon stick, vanilla pod and vanilla seeds, remove the pan from the heat. Remove the cinnamon stick and vanilla pod. Add the chocolate, melt, stir until smooth, allow to cool slightly. Fold in the whipped cream. Spread the mixture over the tart base. Chill for at least 3 hrs.

Passion fruit sauce

Combine the passion fruit pulp and honey, spread on top of the tart just before serving.

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