Dulcey Chocolate Tart with Passion Fruit Banana Sorbet and Passion Fruit Glass

Name: Dulcey Chocolate Tart with Passion Fruit Banana Sorbet and Passion Fruit Glass
Ingredients: 155 g (⅔ cup) unsalted butter, cut into pieces; Pinch of salt; 2 large eggs; 336 g (2⅔ cups) flour; 56 g (⅔ cup) cocoa powder; 4 g (1 tsp) baking powder; 392 g (1⅔ cups) heavy cream; 65 g (⅓ cup) inverted sugar; 84 g (3 ounces) tapioca maltodextrin; 126 g (4½ ounces) Dulcey Valrhona chocolate, melted; 90 g (⅓ cup and ½ Tbsp) atomized glucose; 3 g (1 tsp) sorbet stabilizer; 14 g (2¾ tsp) lemon juice; 500 g (17.8 oz) bananas, seeded; 196 g (1¼ cups) diced mango; 28 g (2¼ Tbsp) granulated sugar; 14 g (1 Tbsp) cider vinegar; 300 g (1¼ cups) mango puree; 100 g (⅓ cup and 1 Tbsp) passion fruit puree; 84 g (⅔ cup and ½ Tbsp) confectioner’s sugar; 66 g (¼ cup) isomalt; 14 g (¾ Tbsp) glucose syrup

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Tart Dough

155 g (⅔ cup) unsalted butter, cut into pieces
168 g (

Pie
Vegetarian

Method

Chocolate Tart Dough

Preheat oven to 160°C (325°F). Cream together the butter, sugar and salt in a stand mixer fitted with a paddle attachment, until light. Slowly beat in eggs to combine, scraping down the bowl occasionally. Sift flour, cocoa powd