Chocolate Ganache Tart with Passionfruit Gel & Maldon Salt

Chocolate Ganache Tart with Passionfruit Gel & Maldon Salt
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About This Recipe

Nestled between the rolling hills of Napa and the lush landscapes of Sonoma, our Californian wine country has not only established itself as a world-class wine-producing region but also as a culinary frontier. From rustic farm-to-table dishes to gourmet culinary creations, the rich flavors and textures of wine country inspire and delight in every bite. One dessert that truly captures the essence of this region is the Chocolate Ganache Tart with Passionfruit Gel & Maldon Salt. A fusion of luxurious chocolate, tangy passionfruit, and the delicate crunch of sea salt, this tart promises an unparalleled taste experience.

For those unfamiliar, ganache is a creamy mixture of chocolate and cream. The chocolate ganache filling in this tart is sinfully rich and velvety, achieved by using the finest dark chocolate. When searching for the ideal chocolate ganache recipe, it's crucial to source quality ingredients. The higher the cocoa content, the richer and more intense the flavor. The beauty of a ganache recipe is its simplicity: just cream and chocolate. Yet, it's the technique that transforms these basic ingredients into the luxurious chocolate ganache filling that's the hallmark of so many beloved desserts.

Marrying the indulgent nature of the chocolate is the vibrant and zesty passionfruit gel. While chocolate and fruit have long been companions in the dessert world, the combination of chocolate with passionfruit offers a unique twist. Passionfruit, with its tropical flair, adds an unexpected punch to the dish, making it not just another chocolate tart recipe but a passionfruit dessert that stands out.

Now, adding the unexpected sprinkle of Maldon sea salt elevates the tart to new heights. Salt, especially a flaky, delicate variety like Maldon, has the ability to enhance and accentuate flavors. In this context, a salty chocolate tart might seem unconventional, but it's this very juxtaposition of sweet and salty that makes the Maldon salt dessert irresistibly moreish.

If you're planning a trip to wine country, or simply looking to recreate a taste of it at home, this tart harmonizes beautifully with various wines from the region. A Late Harvest from Sutter Home complements the dessert's sweetness, while a robust Port from Prager Winery & Port Works offers a traditional pairing with the chocolate profile. For the more adventurous, a Grenache from Amapola Creek Vineyards & Winery brings forward a berry-forward profile that dances delightfully with the passionfruit.

But why stop at just the tart? If you're curating a menu, consider starting with a crisp Sonoma salad of arugula, goat cheese, roasted beets, and walnuts. For mains, a herb-crusted rack of lamb with a red wine reduction could be an excellent choice. Finally, our showstopper tart to finish, paired, of course, with your wine of choice.

For visitors to Napa, don't miss out on sourcing some of the finest ingredients for this tart from local grocers or paying a visit to the aforementioned wineries. The experience of sipping wine amidst the vineyards, where the grapes for your bottle were grown, is surreal.

In conclusion, the Chocolate Ganache Tart with Passionfruit Gel & Maldon Salt is more than just a dessert; it's a culinary journey through the heart of California's wine country. Whether you're a local, a tourist, or someone looking to bring a taste of Napa and Sonoma into your kitchen, this tart and its wine pairings offer a slice of what makes this region so very special.

Hero Ingredient Spotlight: Chocolate Ganache

Chocolate ganache is a silky blend of chocolate and cream, cherished for its creamy texture and intense flavor. Originating from France, the word "ganache" translates as "jowl" or "fool," but there's nothing foolish about this dessert staple. The magic lies in its versatility. Whether poured over cakes, whipped for fillings, or truffled into bite-sized delights, a good chocolate ganache recipe is a must-have in any dessert aficionado's repertoire.

How to Perfectly Temper Chocolate for Your Ganache

Tempering chocolate is a process that involves heating and cooling chocolate to stabilize it, ensuring a smooth, glossy finish and a crisp snap. Here's how to do it:

  1. Chop the chocolate into small, even pieces.
  2. Melt two-thirds of the chocolate over a double boiler, ensuring the water doesn’t touch the bowl.
  3. Monitor with a thermometer until it reaches 115°F for dark chocolate.
  4. Remove from heat and stir in the remaining chocolate until melted.
  5. Cool to 89°F for dark chocolate, continuously stirring.
  6. Your chocolate is now tempered and ready for the ganache recipe.

Frequently Asked Questions (FAQs)

  1. How long can I store the Chocolate Ganache Tart? The tart can be stored in an airtight container in the refrigerator for up to 5 days. Just remember to bring it to room temperature before serving.
  2. Can I substitute another fruit for passionfruit in the gel? Yes, while chocolate with passionfruit is a unique combo, you can opt for other tangy fruits like raspberry or mango. The key is to balance the rich chocolate with a hint of acidity.
  3. Are there any potential allergens in this recipe? The main allergens would be dairy from the cream and gluten if you use a traditional tart crust. Always check individual ingredient labels to be sure.
  4. What type of chocolate is best for the ganache filling? A high-quality dark chocolate with 60-70% cocoa content is ideal for a decadent chocolate ganache filling. Brands like Valrhona or Callebaut are excellent choices.
  5. Any recommendations for baking tools? A tart ring for shaping, a silicone spatula for smooth mixing, and a thermometer for tempering chocolate are key tools for this recipe.

Tips for Success

  1. Precision is Key: Always measure your ingredients accurately. Especially when working with a chocolate ganache recipe, the balance between chocolate and cream is crucial.
  2. Patience with Passionfruit: When making the passionfruit gel, ensure it has fully set before layering over the tart. This will ensure clean, distinct layers in your dessert.
  3. Maldon Magic: Don't substitute the Maldon salt with table salt. Maldon sea salt has a unique flaky texture and a milder flavor that enhances rather than overwhelms.

By following these insights and tips, even a beginner can master the art of creating a luscious Chocolate Ganache Tart with Passionfruit Gel & Maldon Salt, worthy of any Napa Valley soirée.

Recipe Overview

Chocolate Ganache Tart with Passionfruit Gel & Maldon Salt
Lily Anderson
8 servings
Calories Per Serving:
Prep Time:
Cook Time:
Total Time:

Ingredients List


For the Tart Shell:

  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter, chilled and diced
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • Pinch of salt

For the Chocolate Ganache:

  • 1 ½ cups heavy cream
  • 12 oz dark chocolate (at least 70% cocoa), chopped
  • 2 tbsp unsalted butter

For the Passionfruit Gel:

  • ½ cup passionfruit pulp (from about 6 passionfruits)
  • ¼ cup granulated sugar
  • 2 tsp gelatin powder


  • Maldon sea salt

Step-by-Step Directions

  1. Tart Shell: In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and rub it into the flour using your fingers until the mixture resembles coarse breadcrumbs. Add the egg yolk and mix until a dough forms. Flatten into a disc, wrap in plastic wrap, and chill for 30 minutes.
  2. Preheat the oven to 375°F (190°C). Roll out the dough to fit a 9-inch tart pan. Press it into the pan and prick the base with a fork. Blind bake with baking beans for 15 minutes, then remove the beans and bake for another 10 minutes, or until golden. Allow to cool.
  3. Chocolate Ganache: In a saucepan, heat the heavy cream until just beginning to simmer. Pour over the chopped chocolate in a bowl, let sit for 2 minutes, and then stir until smooth. Mix in the butter until well combined. Pour the ganache into the cooled tart shell and refrigerate to set, about 2 hours.
  4. Passionfruit Gel: In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let sit for 5 minutes. In a saucepan, heat the passionfruit pulp and sugar until sugar dissolves. Add the gelatin mixture and stir until dissolved. Let cool slightly before spooning over the set ganache.
  5. Finish the tart by sprinkling Maldon sea salt over the top for a crunchy contrast.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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