Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tart Crust
Chocolate Filling
Passionfruit Ice Cream
Method
Tart Crust Preparation
- 1
Make the Crust
In a large bowl, mix together flour, cocoa powder, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until combined. Press the dough into a tart pan and chill for 30 minutes.
- 2
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake for an additional 10 minutes. Let cool.
Chocolate Filling Preparation
- 3
Prepare the Filling
In a saucepan, heat the heavy cream until just boiling. Remove from heat and add the dark chocolate, stirring until melted and smooth. Stir in the sugar, vanilla extract, and eggs until well combined.
- 4
Bake the Tart
Pour the chocolate filling into the cooled tart crust. Bake at 350°F (175°C) for 20-25 minutes, or until the filling is set but still slightly soft in the center. Let cool before serving.
Passionfruit Ice Cream Preparation
- 5
Make the Ice Cream
In a mixing bowl, combine passionfruit pulp, heavy cream, sweetened condensed milk, vanilla extract, and salt. Mix until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until creamy.
- 6
Freeze
Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.