Happy Spring! # 393: Passionfruit Chocolate Ganache Tartlets

I finished my biggest, most complicated bake yet on March 22nd! Her name is Eleanor Ruby and we’re in love. I’d prepped a few bakes while waiting for her to arrive and here’s one of them.

These cuties feature leftover pâte sucrée, leftover passionfruit curd, a quick chocolate ganache and sugar icing. Don’t mind me, just making room in the freezer for postpartum meals.

Tis the season: the pink jasmine in our backyard is in full bloom! Going for floral with this feathered icing wreath.

And we rollin’.

Decided to try baking them on the outside of the tartlet shells for a larger capacity and a better ratio of filling to shell.

Fingers crossed they don’t just slide right off in the oven!

Success! The outsides were a lil rustic looking, but I can work with that. Getting the shells out was a different story… the dough had some separation anxiety.

The magic of dark chocolate and cream.

Foundation laid, bring on the curd.

I used a quick water and sugar icing for the decoration, but a white chocolate ganache would hold the design longer (if these are going out into the world and not just directly into your mouth.)

Icing morse code.

Et voila.

Happy munching!