An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 12 tarts
Difficulty: Easy


Almond Shortbread:
270g softened butter
270g confectioners' sugar
135g almond flour
5g fine salt
110g whole eggs
540g (135g + 405g) flour

Passion Fruit Inspiration Crémeux:
135g passion fruit purée
7g glucose syrup
4g gelatin powder
20g water
245g Passion Fruit Inspiration
265g heavy cream

Jivara 40% Mousse:
100g whole milk
2g gelatin powder
10g water
200g whipping cream
135g Jivara 40%

Italian Meringue:
50g egg whites
150g sugar
50g water



Almond Shortbread:
  • Mix the softened butter, confectioners' sugar, eggs, 90g of flour, almond flour, and fine salt. Be careful not to over mix.
  • As soon as the mixture is combined, add 405g of flour. Be careful not to knead the dough. Cover in plastic wrap.
  • Keep at least 2 hours in the freezer before use.
  • Place in oblong tart pans and bake at 320°F (160°C) for about 15 minutes.
Passion Fruit Inspiration Crémeux:
  • Bloom the gelatin by sprinkling the powder over the cold water and let set for 3-5 minutes.
  • Melt the Passion Fruit Inspiration.
  • Heat the passion fruit purée with the glucose up to around 175°F (80°C), then add rehydrated gelatin. Gradually pour over the melted Passion Fruit Inspiration.
  • Blend with an immersion blender to perfect the emulsion.
  • Add the cold heavy cream and blend again.
Jivara 40% Mousse:
  • Bloom the gelatin by sprinkling the powder over the cold water and let set for 3-5 minutes.
  • Melt the Jivara 40%.
  • Whip the whipping cream until frothy.
  • Heat the whole milk to 175°F (80°C) and add the rehydrated gelatin.
  • Gradually pour the mixture over the melted Jivara 40%.
  • Blend with an immersion blender to perfect the emulsion, until it is elastic and shiny.
  • When the mixture is at 95/100°F (35/40°C), mix with the frothy whipped cream.
  • Immediately pour into oblong silicone molds place in the freezer.
Italian Meringue:
  • Cook the sugar and water to 240/245°F (117/118°C), and pour over the egg whites.
  • Mix in stand mixer to stiff peaks.
  • Once the tart bases are cooked and cooled, pour the Passion Fruit Inspiration Crémeux to the top. Place in the freezer.
  • Unmold the Jivara 40% Mousse and place it on top of the frozen Passion Fruit Inspiration Crémeux.
  • Using a piping bag without a nozzle, pipe the Italian Meringue on top. Burn the meringue using a kitchen torch.
  • Refrigerate for 4 hours before serving.