Ingredients
Sweet Dough
360 g /12.7 oz Butter
165 g / 5.8 oz 10x sugar
6 g / .21 oz Salt
165 g / 5.8 oz Almond Flour
135 g / 4.8 oz Eggs
675 g /23.8 oz Cake flour

Chocolate Tart Mix
875 g /30.9 oz Cream
275 g / 9.7 oz Milk
200 g / 7 oz Sugar
200 g / 7 oz Eggs
625 g / 22 oz Maracaibo 65%

Passion Fruit Sauce
120 g / 4.2 oz Passion Fruit Purée
30 g /1.06 oz Sugar
1 g / .04 oz Pectin
30 g /1.06 oz Passion seeds

Passion Fruit Whipped Cream
Passion fruit cream
Whipped cream

Passion Cream
114 g / 4.0 oz Passion Fruit Purée
139 g / 4.9 oz Sugar
143 g / 5 oz Eggs
1 ea Vanilla Bean
214 g / 7.5 oz Butter, softened
6 g / .21 oz Sheet Gelatin

Caramelized Cocoa Nibs Tuile
100 g / 3.5 oz Water
150 g / 5.3 oz Sugar
30 g /1.06 oz Glucose
100 g / 3.5 oz Butter
100 g / 3.5 oz AP flour
50 g /1.76 oz Almond flour
Caramelized Cocoa Nibs, to taste

Preparation
Sweet Dough
Cream butter, sugar, salt, and Almond Flour. Add eggs. Add cake flour. Chill.

Chocolate Tart Mix
Heat cream, milk, and sugar. Pour over Maracaibo 65%. Blend. Cool. Add eggs.

Passion Fruit Sauce
Mix together sugar and pectin. Combine with Passion Fruit Purée. Cook until slightly thickened. Add passion seeds.

Passion Fruit Whipped Cream
Passion Fruit Cream lightened with whipped cream.

Passion Cream
Combine Passion Fruit Purée, Vanilla Bean and half the sugar. Bring to a boil. Whisk together eggs and remaining sugar. Temper into Purée. Cook until slightly thickened. Remove from heat. Stir in melted Sheet Gelatin. Cool. Stir in softened butter.

Caramelized Cocoa Nibs Tuile
Combine water, sugar, Glucose and butter in a pot. Bring to a boil. Mix together with AP flour and Almond Flour on mixer. Use desired stencil. Sprinkle with Caramelized Cocoa Nibs.

Specialty Ingredients
#90070 Sheet Gelatin
#90071 Vanilla Bean, Madagascar
#90350 Almond Flour
#31328 FELCHLIN-Swiss GLUCOSE
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31307 FELCHLIN-SWISS MARACAIBO COCOA NIBS, CARAMELIZED
#6926-299 HERO-Swiss PASSION FRUIT PURÉE