PASSION FRUIT & CHOCOLATE TARTLETS

MAKES 6 TARTLETS HANDS-ON TIME 45 MINUTES TOTAL TIME 1 HOUR

Chocolate Crust

1 cup chocolate cookie crumbs (such as Oreo)

3/4 cup graham cracker crumbs 1/4 tsp salt 1/2 cup unsalted butter, melted Passion Fruit Filling

7 passion fruits, divided 2 tbsp lemon juice 1 tbsp grated fresh ginger 1/2 cup granulated sugar 1 tbsp cornstarch 1 tbsp vanilla or 1 vanilla bean, halved lengthwise and seeds scraped 2 eggs 2 egg yolks 6 tbsp unsalted butter, diced 1/2 cup melted dark or milk chocolate, divided

6 tbsp 35% whipping cream

Chocolate Crust Preheat oven to 350°F. In bowl, combine cookie and graham cracker crumbs and salt. Add butter and mix until moist. With your hands, press mixture into bottoms and up edges of six 4-inch tart pans with removable bottoms.

Place tart pans on baking sheet; bake for 10 minutes. Place pans on rack and let cool completely.

Passion Fruit Filling Meanwhile, cut 6 passion fruits in half. Using teaspoon, remove flesh and place in bowl. Add lemon juice and ginger; mix to coat. In saucepan, combine sugar, cornstarch and vanilla. Add eggs and passion fruit mixture; whisk together. Bring to boil; cook for 1 minute, whisking constantly. Remove from heat.

Add butter, one piece at a time, whisking until melted. Strain passion fruit filling through fine sieve placed over clean bowl, if desired. Place plastic wrap directly on filling and let cool in refrigerator. (Make-ahead: Can be refrigerated for up to 3 days.)

Spread 1 tbsp melted chocolate over each tartlet crust. Refrigerate until chocolate has set, about 5 minutes.

Meanwhile, in bowl, using stand mixer, beat cream on medium-high speed until medium-firm peaks form. Fill tartlets with passion fruit filling, swirl with a dollop of whipped cream and garnish with pulp of remaining passion fruit.

PER TARTLET about 600 cal, 6 g pro, 42 g total fat (25 g sat. fat), 50 g carb (2 g dietary fibre, 39 g sugar), 210 mg chol, 245 mg sodium, 3.1 mg iron.