Mango & passion fruit smoothie
Ingredients
• 400g/14oz peeled and chopped ripe mango
• 2 x 125g pots fat-free mango yogurt
• 250ml skimmed milk
• juice 1 lime
• 4 passion fruits
Method
Whizz the mango, yogurt and milk together in a blender until smooth. Stir in the lime juice, then pour into 4 glasses. Scoop the pulp of a passion fruit into each one, and swirl before serving.
Dark chocolate & passion fruit tart
Ingredients
• 180g plain flour, plus extra for dusting
• 85g icing sugar
• 50g cocoa powder, plus 1-2 tbsp for dusting
• 140g cold unsalted butter, cut into cubes
• 2 egg yolks
• cocoa nibs, to decorate (optional)
• crème fraîche, to serve
For the passion fruit curd
• 200g passion fruit pulp (from around 8-10 passion fruits)
• 1 leaf gelatine
• 3 medium eggs
• 70g unsalted butter
• 50g caster sugar
• 1½ tbsp cornflour
For the dark chocolate ganache
• 150g dark chocolate (at least 70% cocoa solids)
• 150ml double cream
• 150g light brown soft sugar
Method
• Sift the flour, icing sugar, cocoa and ½ tsp salt into a bowl. Rub the butter in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks along with 2 tbsp ice-cold water, and continue to mix with your hands until a soft dough forms. Alternatively, pulse the ingredients together in a food processor. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
• Line the base of a 23cm loose-bottomed tart tin with baking parchment. Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line the tart tin, pressing it up the side and leaving some overhanging. Cover and chill for another 1 hr.
• Heat the oven to 190C/170C fan/gas 5. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins. Remove the beans and parchment and bake for 20 mins more until crisp. Leave to cool completely, then use a sharp knife to trim the excess pastry.
• To make the curd, put the passion fruit pulp in a food processor and blitz to separate the seeds and flesh. Push through a sieve over a medium saucepan, then discard the seeds. Tip in the remaining ingredients and set the pan over a low heat. Whisk until the butter has melted, then, using a wooden spoon, stir until the curd has thickened, about 10 mins. (Don’t turn up the heat to speed up the process, as the eggs will curdle.) Stir well, especially at the edge, as this is where the curd can catch. Sieve into a bowl, leave to cool, then spoon into the case. Chill the filled tart for 30 mins.
• To make the ganache, melt the chocolate, cream, sugar and a pinch of sea salt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, stirring until glossy and thick. Remove from the heat, leave to cool for 15 mins, then pour over the curd layer. Scatter over the cocoa nibs, if using, then chill for at least 4 hrs, or overnight. Dust with cocoa, then slice and serve with crème fraîche.
Caramel passion fruit slice
Ingredients
• For the shortbread
• 150g plain flour
• 100g desiccated coconut
• 170g cold butter , cubed, plus a little for the tin
• 75g golden caster sugar
• For the caramel
• 90g butter
• 397g can of condensed milk
• 2 tbsp golden syrup
• 2 tbsp dark brown sugar
• 3 passion fruits , pulp only
• For the topping
• 200g dark chocolate
• 30g coconut shavings , toasted
Method
• Heat oven to 180C/160C fan/gas 4 and butter a 23 x 23cm brownie tin. First, make the shortbread by stirring the flour and coconut together in a bowl, then rub in the butter with your fingers until the mixture looks like breadcrumbs. Stir through the sugar, then bring the dough together with your hands. Pat into the tin, pricking the top all over with a fork. Bake for 15-18 mins until lightly golden and crisp.
• For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a large pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Take off the heat and stir in the passion fruit pulp. Pour over the shortbread, smooth over with a palette knife and leave to set.
• Once set, melt the chocolate in the microwave in 30-second bursts until glossy and smooth. Smooth over the caramel shortbread, then scatter over the coconut shavings. Leave to set, then cut into 16 squares. Will keep for five days in an airtight container.
