Passion Fruit Mini Tarts with Dark Chocolate

Sift the flour, cocoa powder, and salt. Cream the butter and sugar until smooth, then mix in the egg and yolk.

Add the dry ingredients only until the dough comes together. Flatten to a 2 cm disc, wrap, and chill for at least 3 hours.

Let the dough soften for 20 minutes, then roll it 2–3 mm thick. Cut 12 cm rounds, line 25 8 cm tart tins, dock lightly, and fill with baking beans.

Blind bake at 155°C (300°F) for about 20 minutes until dry and set. Remove the weights and cool the shells completely.

Bring the passion fruit juice to a boil. Whisk the sugar, eggs, yolks, and custard powder until smooth.

Temper with hot juice, return to the pan, and whisk until boiling and very thick. Cook for 2 minutes.

Cool to 35–40°C (95–104°F), blend in the softened butter until glossy, cover the surface directly, and chill overnight.

Pipe or spoon the chilled cream into the cooled tart shells and level the tops. Freeze for about 1 hour until firm.

Set a tempered dark chocolate square near the rim of each tart. Add gold leaf if using, thaw in the refrigerator, and serve at room temperature.