Forbidden Fruit is Tart

Tart, intense and exotic, passion fruit is one of my favorite flavors.

Recently in a fit of madness or genius, I plunked down $45 for a canister of frozen passion fruit puree from California and have since been looking for a recipe worthy of this product. I settled on a recipe that combines two of my great loves, chocolate and passion fruit. On Valentine’s Day I had passion fruit mousse served with chocolate custard at Inox, delightful! Those skeptical of how well chocolate pairs with the tart, citrus-y flavor of passion fruit should try dark chocolate passion fruit truffles from Wegman’s--or passion fruit creme brulee on a brownie base.

Although I generally, prefer a fudge brownie with a melted butter base, the fudge would be too stiff in a chilled dessert, so I creamed the butter and sugar. I didn't use a leavener to turn the brownie into cake, so what I got was something between cakey and fudgey. Brownie-y to be exact.

Since the brownie was going to be baked twice, I didn't actually use a lot of cream in the crème and kept the the portion of passion fruit crème fairly modest to keep the baking time minimal.

My husband went insane over this dessert and requested it for again for Father's Day. I thought it was great, loved the chocolate and passion fruit combo. I can't believe I'm saying this, but I found the passionfruit a little overpowering. It was fabulous fun to work a blow torch though. I love adding to my kitchen gadgetry collection.

Brownie
4oz bittersweet chocolate, chopped
2 T cocoa powder
½ c unsalted butter
1 c sugar
2 large eggs
1 t vanilla extract
½ c flour sifted
¼ tsp salt

Passion Fruit Creme
½ c unsalted butter
¼ c heavy cream
3 large eggs
2 large egg yolks
½ c sugar
¾ c passion-fruit puree
Granulated sugar

Preheat oven to 350. Melt chocolate in double boiler over simmering water. Whisk in the cocoa powder. When chocolate is melted, remove from double boiler and keep warm. With an electric mixer, cream butter and sugar. Continue mixing while adding eggs one at a time. Add vanilla. Mix in flour and salt. With a spoon, fold the warm chocolate mixture into the batter and blend well. Pour batter into pan and smooth top. Batter should be no more than 1 inch deep. Bake for 15-20 minutes or until set. Remove from oven and cool in the pan.

Heat butter and cream over double boiler and stir until blended. In a large bowl, whisk eggs, and yolks over hot water until slightly warm. Slowly whisk butter mixture into eggs, followed by the sugar and puree. Place the bowl in a water bath or transfer the custard to a double boiler over barely simmering water, and stir until the spoon leaves a trail when pulled through mixture. Remove form heat and strain.

Preheat oven to 250. Pour custard over crust and smooth top. Place pan on baking sheet. Bake for 20 minutes for individual servings or 20-30 for springform pan. Remove from oven and run a sharp knife around edge to keep custard from sticking to sides of pan or molds and to prevent cracks in the filling. Cool at room temperature, then cover and refrigerate overnight. Before serving, run a knife around edges f molds or pan to remove desserts. Sprinkle custard evenly with granulated sugar and caramelize with small torch. Serve with crème anglaise and chocolate sauce, or simply with a sprinkling of confectioner’s sugar.