These Milk Chocolate Passion Fruit Ganache Tarts topped with mounds of fluffy, toasted meringue satisfy your sweet, tart and chocolate cravings all in a single bite!
I stared at the screen for what felt like fifteen minutes—probably longer—trying to decide how to write about these Milk Chocolate Passion Fruit Ganache Tarts. They’re pretty self-explanatory: a crisp pâte sucrée shell filled with a silky milk chocolate and passion fruit ganache, finished with billows of toasted meringue. Still, I found myself checking the SEO tool and watching a row of red and orange indicators stare back at me.
My first instinct was to keep it simple—“These tarts are righteously rad, make them. The end!”—but the SEO warnings nudged me to write more. I drafted a detailed post about making the pastry and the ganache and, to satisfy those dots, added extra content until the draft was bloated and soulless. I deleted it and went for a walk along the lake to clear my head.
As I wandered past sailboats riding the slow rhythm of the water, I thought about why I started this blog. I don’t rely on it for income—any earnings go right back into the project for hosting, ingredients, props and supplies. I’m not trying to become famous or chase clicks. What keeps me here?
I remembered the early days of blogging: poor photos, simple posts, and a little thrill each time I hit publish. Back then there were no ads and no SEO checklist to satisfy—just the joy of creating and sharing. I realized I still love every step of the process: developing recipes, experimenting, tasting, photographing and sharing the results with family, friends and neighbours. It’s creative play that gives me a sense of accomplishment and fuels me to keep learning.
That walk helped me remember the real reason I write: love. Love for the kitchen, for the science of baking, for the triumphs and the flops, and for sharing what I learn. With that clarity I returned to my laptop, uncaring about keyword density or reading ease scores, and published the post the way I would have years ago—open-hearted and a little giddy.
THE END.
p.s. — These tarts are phenomenal. You simply must make them!
Milk Chocolate Passion Fruit Ganache Tarts
Ingredients
- 150 grams sugar
- 227 grams butter soft but cool
- 4 grams salt
- 1 vanilla bean scraped
- 50 grams egg 1
- 60 millilitres milk
- 437.5 grams pastry flour
- 2.5 grams baking powder
- 400 grams milk chocolate I used Valrhona Jivara
- 200 grams passion fruit puree
- 80 grams butter room temperature
- 150 grams liquid egg whites
- 250 grams sugar
- 1 vanilla bean scraped
Method
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Cream butter then add sugar, salt and vanilla until light and fluffy.
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Add egg until fully incorporated. Scrape down sides, if needed.
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Sift together flour and baking powder, add to butter mixture.
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Add milk and blend until smooth.
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Work dough on a floured table. Chill until needed – about 1-2 hours.
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Roll out chilled dough to about ¼ inch, use a small round pastry cutter to cut out the bases and sharp knife or pizza cutter to cut strips for the sides. Press evenly into tart rings and place on a baking sheet lined with a silicone mat.
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Use a fork to punch holes in the bottom of the shell.
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Place in the refrigerator to chill for an additional hour.
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Preheat oven to 350ºF.
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Weight the dough with pie weights or beans and bake until golden brown – about 15 – 20 minutes depending on your oven.
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Remove from oven and brush with a thin layer of white chocolate and allow to cool. If your edges are uneven, use a microplane to shave away and smooth the edges.
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Place a little water in a saucepan and bring it to simmer over medium heat.
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Add the chocolate to a bowl and place it over the pot of simmering water (bain marie). Do not allow the bottom of the bowl to come into contact with the water.
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Melt the chocolate and remove the bowl from the heat.
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Use a hand whisk to combine the fruit puree with the melted chocolate.
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Allow to cool to room temperature, then whisk in the butter.
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Fill each pastry shell to just below the top edge and allow to set at room temperature.
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Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
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Add egg whites and sugar to your stand mixer’s bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot.
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Whisk the sugar and egg white mixture constantly, but gently, until temperature reaches 160°F.
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Once at the correct temperature, remove from heat, wipe away the water from the underside of the bowl and transfer to your stand mixer.
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With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.
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Once your ganache has set, fit a piping tube in a bag, fill with meringue and pipe a desired design onto your tarts.
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Use a kitchen torch to lightly toast the meringue and top with passion fruit.
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Enjoy!!
Notes
Always start with clean, grease-free bowls and utensils when working with meringue. Use warm water and a little vinegar or lemon juice to clean equipment. Avoid getting any yolk in the whites—liquid egg whites from a carton are convenient and reliable. If you use fresh eggs, the leftover yolks are perfect for curd or creme brûlée.
