Exploding Chocolate & Passion fruit gateau

INGREDIENTS

For the base

• 150g all butter shortbread biscuits
• 30g unsalted butter, melted
• 2 tbsp white caster sugar
• 25g neutral popping candy

For the chocolate ganache

• 175g whipping cream
• Pinch of salt
• Pulp from 6 passion fruits
• 50g fresh custard
• 110g dark chocolate (minimum of 60% cocoa solids), broken into pieces
• 50g milk chocolate, broken into pieces

Method

1. Preheat the oven to 180ºC/gas mark 4. Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.
2. Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.
3. Gently stir in the popping candy. Place the mixture inside a 15cm cake ring placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.
4. Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
5. Put the dark and milk chocolate in a bowl. Place over a bain marie (a pan of gently simmering water) and allow to melt completely. Remove from the heat.
6. Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.
7. Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.
8. After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours.