Place the pastry into a tart form and blind bake in a preheated oven at 180 °C (convection oven) for approx. 10 minutes.
Place the pastry into a tart form and blind bake in a preheated oven at 180 °C (convection oven) for approx. 10 minutes.
For the passion fruit cream: mix all of the ingredients together with a stick blender until smooth. Pour onto the pastry and bake at 100 °C for about 20 minutes until set. Allow to cool.
For the chocolate cream: whip the cold QimiQ Whip Chocolate and distribute over the cooled passion fruit cream. Decorate.
Chill for approx. 4-6 hours.
Tip: Decorate with raspberries.