Passion Fruit Tart Lake Country House Hotel

Passion Fruit Tart

250ml Passion Fruit Reduction (500ml Reduced To 250ml)
250ml Orange Juice Reduction (1lt Reduced To 250ml)
11 Eggs
550g Sugar
375ml Cream

Make the reductions. Allow to completely cool before use
Whisk the eggs, sugar and cream together then mix in the reductions
Rest for 12 hours before using
Pour into a blind baked tart case; cook at 160°c until lightly set

Dark Chocolate Sorbet

900ml Water
300g Sugar
75g Cocoa Powder
Pinch of Salt
75g Chocolate (70% or more)

Mix the water with the cocoa powder first then the sugar and bring to the boil
Pour over the chocolate and stir, add the pinch of salt
Cool completely before churning

Chocolate Croquant

30g Fondant
20g Glucose
15g Chopped Blanched Almonds
20g Dark Chocolate

In a thick bottomed pan heat the glucose & fondant to 160°c
Fold in the almonds & chocolate
Pour onto silicone mat, leave to set
Break down into a powder using a food processor

Spiced Orange Syrup

600ml Orange Juice
8 Cardamom Pods
150g Sugar

Crush the cardamom pods and combine with the other ingredients
Reduce the syrup by half then pass out the cardamom seeds

Sweet Paste

500g Flour
175gIcing Sugar
250g Butter
Zest of 1 Lemon
2 Small Eggs
Vanilla Extract

Combine the butter, vanilla extract, icing sugar and lemon zest and mix to a paste
Add the eggs and mix, finally add the flour
Knead to form smooth dough and rest for at least 1 hour in the fridge before use

Meringue

2 Egg Whites
75g caster sugar
25g icing sugar

Whisk the egg whites with the caster sugar to stiff peak
Fold in the remaining icing sugar
Pipe into small tear drops on silicone paper and bake at 110°c until crisp and dry