• For the Crust:
  • 1 1/4 cups (150g) crushed graham crackers or digestive biscuits
  • 1/4 cup (60g) unsalted butter, melted
  • 2 tbsp sugar
  • Pinch of salt
• For the Chocolate Ganache Filling:
  • 200g (7 oz) dark chocolate (70%), chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1 tbsp unsalted butter
  • Pinch of salt
• For the Passionfruit Curd Topping:
  • 1/2 cup passionfruit pulp (from about 6–8 fruits, seeds optional)
  • 2 egg yolks
  • 1/4 cup (50g) sugar
  • 2 tbsp unsalted butter
  • 1 tsp cornstarch (optional, for thicker consistency)

• For the Crust:
  • 1 1/4 cups (150g) crushed graham crackers or digestive biscuits
  • 1/4 cup (60g) unsalted butter, melted
  • 2 tbsp sugar
  • Pinch of salt
• For the Chocolate Ganache Filling:
  • 200g (7 oz) dark chocolate (70%), chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1 tbsp unsalted butter
  • Pinch of salt
• For the Passionfruit Curd Topping:
  • 1/2 cup passionfruit pulp (from about 6–8 fruits, seeds optional)
  • 2 egg yolks
  • 1/4 cup (50g) sugar
  • 2 tbsp unsalted butter
  • 1 tsp cornstarch (optional, for thicker consistency)

Instructions

1. Make the Crust
   • Preheat oven to 350°F (175°C).
   • Mix crumbs, melted butter, sugar, and salt in a bowl until evenly combined.
   • Press into a tart pan (9-inch) with a removable bottom. Use the back of a spoon or a flat-bottom glass to press it firmly.
   • Bake for 10–12 minutes. Let it cool completely.
2. Make the Chocolate Ganache Filling
   • Heat cream and milk in a saucepan until just starting to simmer. Remove from heat.
   • Add chopped chocolate, butter, and salt. Let sit for 1 minute, then stir until smooth and glossy.
   • Pour into the cooled crust. Chill in fridge for at least 1 hour until set.
3. Make the Passionfruit Curd
   • In a small saucepan, whisk together egg yolks, sugar, and cornstarch (if using).
   • Stir in passionfruit pulp.
   • Cook over low heat, whisking constantly, until it thickens (about 5–7 minutes). Do not boil.
   • Remove from heat and stir in butter until smooth.
   • Let it cool slightly, then gently spread over the set chocolate layer.
   • Chill another 1–2 hours until the curd is firm.

• Garnish with extra fresh passionfruit pulp or a few edible flowers. (I decided to go with shaved chocolate instead)
• Slice with a hot knife for clean edges.