These Milk Chocolate Passion Fruit Ganache Tarts topped with mounds of fluffy, toasted meringue, satisfy your sweet, tart and chocolate cravings all in a single bite!
I stared at the screen for, ummm... let's say fifteen minutes (likely much longer, as I have a very warped sense of time) trying to figure out what to write about these Milk Chocolate Passion Fruit Ganache Tarts. Personally, I think they speak for themselves, but then I scrolled down to the SEO analysis tool and saw a bunch of red and orange dots staring at me in judgement.
With that, my plans to write - 'these tarts are righteously rad, make them. The End!' - quickly flew out the window.
So, I started typing like a good robot about how I made the ganache and the pastry and blahblahblah... anything to turn those SEO dots green. The post was complete and I was on my way to pressing the schedule button, when I felt a pang of disappointment and disgust wash over me. Is this what blogging had become - turning red and orange dots green to please the SEO gods?
I deleted the post and went for a stroll along the lake.
There is nothing wrong with writing about the food, this is a food blog, after all. But that gets a little tiresome, especially on the days that I knock out multiple posts (rare occurrence, but I have my days, ok DAY 🙂 ). As I walked, I thought about why I blog - a question that has been plaguing me of late.
I don't depend on my blog for a living - whatever I make as a result of blogging goes directly back into the blog for hosting, ingredients, props, equipment, giveaways, etc. etc. I am not seeking fame, or world domination, or even to be the popular kid on the block. So why?
I started thinking about when I started my blog how crappy the photos were, but how thrilled I felt after I pressed the publish button. I didn't have ads, SEO had not yet wormed its way into my blogging vocabulary and I hardly shared my posts on social media, yet I was my happiest blogging self.
I thoroughly enjoy the time spent building recipes - working, reworking, developing, baking, tempering, casting, experimenting, torching, burning, tasting, testing, shooting, sharing - I get an immense high from letting my creative juices flow. I especially love the sharing - usually with family, friends, colleagues and neighbours - it keeps me from weighing a tonne. More importantly, it gives me a sense of accomplishment in an area I always thought I lacked skills.
There are so many things we do in life simply because we are told to, or society expects it of us, or we are too afraid of that other unknown thing. My aim in life is to always do things for the right reason.
I love every minute spent playing and experimenting with food. I love that I do it because I want to, not because I have to.. I love the science of it - the victories and the failures included. I love that I am constantly learning and growing. I love the reactions I receive from those who feast on my makings. I love that I get to share what I've learned - it's why I started blogging and why I continue. Love!
I felt energized and ready to embrace my blog again. Bottle of wine in one hand and my laptop perched on my lap, I kissed my teeth at the glaring red and orange dots that warned of low 'keyword density' and unmet 'flesch reading ease' and pressed the 'publish' button with the ease and carefree of my early blogging days.
THE END!
p.s. - These tarts are phenomenal. You simply must make them!
Ingredients
Pâte Sucrée: (see my post here for doubled recipe)
- 150 grams sugar
- 227 grams butter soft but cool
- 4 grams salt
- 1 vanilla bean I use Rodelle Vanilla, scraped
- 50 grams egg 1
- 60 millilitres milk
- 437.5 grams pastry flour
- 2.5 grams baking powder
Ganache:
- 400 grams milk chocolate I used Valrhona Jivara
- 200 grams passion fruit puree
- 80 grams butter room temperature
Meringue:
- 150 grams liquid egg whites
- 250 grams sugar
- 1 vanilla bean scraped
Instructions
Pate Sucree:
- Cream butter then add sugar, salt and vanilla until light and fluffy.
- Add egg until fully incorporated. Scrape down sides, if needed.
- Sift together flour and baking powder, add to butter mixture.
- Add milk and blend until smooth.
- Work dough on a floured table. Chill until needed - about 1-2 hours.
- Roll out chilled dough to about ¼ inch, use a small round pastry cutter to cut out the bases and sharp knife or pizza cutter to cut strips for the sides. Press evenly into tart rings and place on a baking sheet lined with a silicone mat.
- Use a fork to punch holes in the bottom of the shell.
- Place in the refrigerator to chill for an additional hour.
- Preheat oven to 350ºF.
- Weight the dough with pie weights or beans and bake until golden brown - about 15 - 20 minutes depending on your oven.
- Remove from oven and brush with a thin layer of white chocolate and allow to cool. If your edges are uneven, use a microplane to shave away and smooth the edges.
Ganache:
- Place a little water in a saucepan and bring it to simmer over medium heat.
- Add the chocolate to a bowl and place it over the pot of simmering water (bain marie). Do not allow the bottom of the bowl to come into contact with the water.
- Melt the chocolate and remove the bowl from the heat.
- Use a hand whisk to combine the fruit puree with the melted chocolate.
- Allow to cool to room temperature, then whisk in the butter.
- Fill each pastry shell to just below the top edge and allow to set at room temperature.
Meringue:
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites and sugar to your stand mixer's bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot.
- Whisk the sugar and egg white mixture constantly, but gently, until temperature reaches 160°F.
- Once at the correct temperature, remove from heat, wipe away the water from the underside of the bowl and transfer to your stand mixer.
- With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.
Assembly:
- Once your ganache has set, fit a piping tube in a bag, fill with meringue and pipe a desired design onto your tarts.
- Use a kitchen torch to lightly toast the meringue and top with passion fruit.
- Enjoy!!
Notes
Always start with clean, grease-free bowls and utensils when working with meringue. I use a fresh lemon, lemon juice or vinegar and warm water to clean everything before using.
Also, be sure not to get any yolks in with your egg whites. I use liquid egg whites purchased in the carton, on most occasions.
If using fresh eggs, those leftover yolks are a perfect opportunity to make a batch of your favourite curd or creme brulee!
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Vicky @ Avocado Pesto says
Love everything about this post - the recipe, photos and yea all those damn SEO test red and green dots are so annoying right? So much better when you pay them no attention and just write (always better with wine in hand ) : ))Pinning!
I Sugar Coat It! says
Thank you, Vicky! RIGHT?!? 🙂
Matt @ Plating Pixels says
It's delightful to hear such excitement for cooking. After visiting Kauai we're always craving passion fruit. Pinning for later!
I Sugar Coat It! says
Strangely, you would not have found me in a kitchen six years ago! I grew up eating passion fruit - it's one of those things I can't seem to get enough of. A little mango mixed in is magical, as well!
amanda says
Ok - LOVE this post...because I am a food blogger and I feel you 100% in everything you said! I could not have said it better myself. I thoroughly enjoy your site....pics are beautiful and I'm in this for the same reasons you are! Oh - and by the way - sure thing I'll make these yummies but your words are super inspiring to me! Never stop what you are doing!
I Sugar Coat It! says
Thank you for your kind words, Amanda! I am taking an even more relaxed approach going forward - just want to enjoy the process instead of stressing about things.
Jennifer @ Delicious Everyday says
These tarts look absolutely amazing!! I just love all the flavours you've got going on here. Passionfruit is one of my favourite flavours. And I hear you on the SEO side of things. Sometimes I just want to write and forget about SEO. Sadly its part of the job. 🙁 Lets console ourselves with your gorgeous tarts.
I Sugar Coat It! says
Thanks, Jennifer! That's what I plan to do going forward.
Emma @ Supper in the Suburbs says
Oh boy, you've got me sold! I love pastry, chocolate, passion fruit, meringue...these were made for me clearly!
I Sugar Coat It! says
I certainly had you in mind, Emma! 😉 Enjoy!
Paula says
I love the honesty in this post and the fact that after reflection, you came upon why you started blogging in the first place. More importantly, that you are going to continue to blog because of your love for food and your love of sharing what you learn through your wonderful wit and gorgeous photographs. I don't care about SEO in the least but do care about what others choose to share, honestly and without regard for ratings, number of hits/shares, etc. Bloggers are not the measure of their SEO...ever!
The pastry in these tarts looks amazing, as for the filling...I have no words!
I Sugar Coat It! says
Thanks, Paula! Next will be the ads, at least some of them - I've never been a fan.
Antonia says
I just loved this recipe!! I don't have mini tartlet pans, so I'm thinking about making one large tart. How large are your mini tartlet pans?
Thank you!!
jacquee | i sugar coat it! says
Hi - I used 3" tart rings to make my tart shells. Enjoy!
Emma says
Hey! You mention white chocolate in the recipe but it's not in the ingredients list - how much should I just?
And there's definitely no cream in the ganache?
Cheers
Emma
jacquee | i sugar coat it! says
Hi - I did not include the white chocolate in the ingredient list, because it is optional> I brush on a thin layer to act as a barrier that helps to keep the pastry crisp after the filling is added - some people use egg whites instead. You can check my post here to learn more. Correct, the ganache does not include cream.