Serves 4

Feijoa Sorbet

  • 12 feijoas, peeled
  • ½ cup caster sugar
  • 1 ½ tbsp glucose syrup
  • citric acid, to taste

Chocolate Pastry

  • 1 ½ cups plain flour, plus extra to dust
  • 150g cold salted butter, diced
  • ¼ cup icing sugar
  • ¼ cup cocoa powder
  • 3 egg yolks
  • salt

Dark Chocolate Filling

  • 150g 70% dark chocolate callets, melted
  • 150ml cream
  • 3 egg yolks
  • 2 tbsp brown sugar
  • 30g butter, melted
  • 1 tsp salt

To Serve

  • sliced feijoa
  • fennel fronds

  1. Pre-chill ice cream machine. Prepare an ice bath in a medium bowl. Preheat oven to 200C.
  2. For the Feijoa Sorbet, place the peeled feijoas into a food processor and process to a puree. Set aside.
  3. Place the sugar, glucose and ½ cup water into a small saucepan and bring to the boil. Cook until syrup is thick but not coloured, about 5 minutes. Remove from the heat and add the feijoa puree and a pinch of citric acid, to taste.
  4. Pass the mixture through a fine sieve into a bowl and place over an ice bath to cool. Pour into the ice cream machine and churn according to manufacturer’s instructions. Place into the freezer until required.
  5. For the Chocolate Pastry, place ingredients, except egg yolks, into the bowl of a food processor and process to a fine crumb. Add the egg yolks one at a time and pulse until a ball of dough forms. Remove from the food processor, press into a disc and wrap in cling film. Set aside in the fridge for 10 minutes to rest.
  6. Lightly dust a clean bench with extra flour. Unwrap the dough and roll out to a thickness of 2-3 mm. Place four 8cm round x 2cm deep pastry rings onto a lined baking tray. Line the moulds with the pastry and trim the excess using a small sharp knife.
  7. Place into the freezer until cold, about 5 minutes. Line each tart shell with baking paper and fill with pastry weights or rice. Place into the oven and bake for 10 minutes.
  8. Remove from the oven. Carefully remove the paper and pastry weights and set the tart shells aside.
  9. Reduce oven temperature to 180C.
  10. For the Filling, place ingredients into a medium bowl and whisk together until well combined.
  11. Spoon into the tart shells and bake until the middle is set and doesn’t wobble when slightly shaken, about 15 minutes.
  12. Remove from the oven. Set aside to cool slightly then carefully transfer the tarts to a wire rack and place into the fridge to set.
  13. To serve, remove the ring moulds from the tarts. Serve with fresh feijoa slices, fennel fronds and a scoop of Feijoa Sorbet.

2 Comments on “Dark Chocolate Tart with Feijoa Sorbet and Fresh Feijoa

  1. This looks amazing!! Can the recipe also be used to make one larger tart? I only have a larger tart tin/pan with a loose base or smaller ones without loose bases. So excited to try it soon!

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