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• 300 g unsalted butter
• 450 g flour
• 200 g icing sugar
• 100 g egg yolks
• vanilla pod
• 50 g cocoa powder

Mix the butter and sugar. Add the yolks and vanilla.

Incorporate the flour and cocoa without overworking the dough so that it can be rolled out.

Allow to rest ½ hour in refrigerator.

Mould and precook at 350 F.

Filling:

• 1 egg
• 2 egg yolks
• 50 g sugar
• 150 g half-bitter chocolate covering
• 100 g melted unsalted butter

Mix the ingredients in same order with whisk.
Fill the precooked tarts. Before serving, cook 10 to 12 minutes in oven at 350 F until top is crispy.

Then serve hot with passion fruit sorbet.

Note : The inner tart should be soft, almost seemingly undercooked.

Passion Fruit Sorbet :

To boil:

• 650 g  sugar
• 1 litre water
• 250 g  invert sugar (trimoline)
• 2 g  stabilizer

When the syrup is cold, mix 1 litre of syrup and 1 litre of passion fruit puree.

Put in ice cream maker.

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