Orange and chocolate tart with white chocolate custard

Served with raspberry coulis and passion fruit coulis


  • 75 g flour
  • 25 g icing sugar
  • 30 g butter
  • 150 g dark orange chocolate
  • 75 g white chocolate
  • 150g raspberries
  • 3 passion fruit
  • 3 egg yolks
  • 45 g caster sugar


  1. Combine flour and butter and mix with hand until breadcrumb size. Add 1 egg yolk with combined. Chill for 30 minutes. Place in pastry tin and cook for 10 minutes.
  2. Melt dark chocolate in a Bain Marie. Once melted pour in boiling cream in 3 stages.
  3. Once incorporated whisk in 3 tsp of chilled butter. Pour into the pastry case and refrigerate until set.
  1. Place 50g sugar and 2 egg yolks in a Bain Marie.
  2. Whisk until thick and creamy
  3. Add melted white chocolate and 3 tbsp cream- incorporate and chill.
  1. Place raspberries in a saucepan with 40g sugar heat until bubbling and reduce. Strain
  2. Place passion fruit seeds and pulp in a saucepan with 40g sugar
  3. Heat until bubbling, strain and reduce to a syrup

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