Ingredients
Chocolate Sponge Cake
1 lb Chocolate Sponge Cake Mix
10 oz Whole eggs
3 oz Water

Chocolate Filling
1 qt Custard Cream, Hot or Cold Process, see below
12 oz Maracaibo 65%

Custard Cream (Hot Process)
100 g Vanilla Cream Powder
200 g Sugar
1 qt Milk

Custard Cream (Cold Process)
1 qt Milk
10 oz Insta-Swiss Vanilla Cream

Passion Fruit Meringue
12 oz Egg whites
1 lb 8 oz Sugar
8 oz Passion Fruit Purée

Banana Rum Crème Anglaise
8 oz Bourbon Royal Sauce Vanille
4 oz Banana Fruit Purée
Rum, to taste

Preparation
Chocolate Sponge Cake
Prepare a full sheet pan by lining it with a silpat. Place all of the ingredients into a bowl with the whip attachment and whip on high speed until the batter is light and thick, about 8 to 10 minutes. Pour the batter into the sheet pan and spread it evenly over the pan. Bake the sheet in an oven that has been pre-heated to 400°F for about 10 to 15 minutes or until the top springs back when gently pressed. Once the sheet has cooled, cut out 24 - 3" circles and reserve.

Chocolate Filling
Melt the Maracaibo 65% and reserve. Fold the cream into the Maracaibo 65% 1/2 at a time. Divide the cream between the 24 Tartelette Shells and top each one with a circle of Chocolate Sponge Cake Mix. Brush the top of the sponge cake with simple syrup (1:1) flavored with Passion Fruit Purée. Chill the tartelettes for 1 hour.

Custard Cream (Hot Process)
Bring 24 oz. of milk and sugar almost to a boil. Add remaining 8 oz of milk to Vanilla Cream Powder, dissolving completely. Combine both mixtures, bringing to a boil. Remove from fire. To eliminate skin, cover with melted butter or with wax paper

Custard Cream (Cold Process)
Place Insta-Swiss Vanilla Cream and milk in a mixing bowl with the whip attachment and whip on low speed for 30 seconds. Scrape down the bowl and mix in additional 5 to 6 minutes on high speed.

Passion Fruit Meringue
Place the egg whites in a bowl with the whip and reserve. Begin to cook the sugar and Passion Fruit Purée to 240°F. Once the sugar reaches 235°F start to whip the whites on high speed. When the whites have tripled in volume and the sugar has reached 240°F reduce the machine to medium speed and pour in the hot sugar in a slow steady stream. Allow meringue to whip on medium speed for 7 to 10 minutes or until it reaches medium stiff peak. Immediately pipe the meringue onto the tartelettes and brown with a torch.

Banana Rum Créme Anglaise
Place the Bourbon Royal Sauce Vanille and Banana Fruit Purée in a bowl and whisk until combined. Thin down the sauce to the desired consistency with simple syrup (1:1). Add Rum to taste.

Setting
Serve the Chocolate Passion Fruit Silk Tarts with warm or cold Banana Rum Créme Angalaise and garnish as desired.

Specialty Ingredients
#20136 Tartelette Shells, 10 cm
#90051 Insta-Swiss Vanilla Cream
#31118 FELCLIN-Swiss MARACAIBO 65%
#22141 Chocolate Sponge Cake Mix
#6926-299 HERO-Swiss PASSION FRUIT PURÉE
#31350 FELCHLIN-Swiss VANILLA CREAM POWDER
#31351 FELCLHIN-Swiss BOURBON ROYAL SAUCE VANILLE
#6707-172 HERO-Swiss BANANA PURÉES