There’s nothing like popping candy for introducing some drama into a dessert. In this popping candy tart recipe we’ve filled a chocolate pastry tart with a layer or passion fruit jelly, chocolate ganache and topped it with chocolate coated popping candy.

Chocolate coated popping candy contains carbonated sugar crystals which fizz when they come into contact with moisture. The chocolate helps protect the crystals from moisture, so the coated popping candy can be sprinkled directly onto the chocolate tart. When a bite is taken, you’ll feel the popping sensation on your tongue and hear the distinctive crackle. Popping candy brings a playful twist to this sleek, sophisticated dessert.

Passion fruit puree has just the right amount of acidity to cut through a really rich chocolate ganache. We used agar agar powder to set the passion fruit puree into a jelly layer so that on the surface this dessert looks like a classic chocolate tart, but underneath it’s bursting with tangy passion fruit.

Recipe: Chocolate And Passion Fruit Popping Candy Tart Recipe 
Makes 6 tartlets or 1 large 18 cm round tart
Preparation and cooking time: Approx. 2 hours
Refrigeration time: 2 hours or overnight

For the chocolate pastry:
100g unsalted butter, cold and cut into cubes
140g plain flour
15g cocoa powder
Pinch of salt
40g icing sugar
40g ground almonds
35g egg (approximately 1 egg)

For the passion fruit layer:
1 tbsp caster sugar
1.5g agar agar powder
passion fruit puree

For the chocolate ganache layer:
300g double cream
50g light corn syrup
260g 54% dark chocolate couverture
25g chocolate coated popping candy

6 non-stick fluted tartlet moulds (10cm in diameter) (or 1 large 18cm tart)
Baking parchment
Baking beans
Marys spatula (optional)

To make the chocolate pastry:

  1. In a mixer, use the beater attachment to slowly mix together the butter, flour, cocoa powder and salt until combined.
  2. Add the icing sugar and ground almonds and mix for a further 30 seconds.
  3. Finally add the egg and mix slowly until the pastry comes together.
  4. Store in the fridge for at least 2 hours or ideally overnight.
  5. Preheat the oven to 170°C. Roll out the pastry to a thickness of 1mm. Prick it with a fork and line each tart mould.
  6. Bake blind for 10 minutes. Remove the baking beans and bake for a further 5 minutes until nicely browned. Leave to cool.

To make the passion fruit layer:

  1. Mix together the sugar and the agar agar powder.
  2. Pour the passion fruit puree into a pan and stir in the sugar/agar agar mixture.
  3. Bring the fruit mixture to the boil.
  4. Let the mixture cool naturally in the pan – as it does so it will begin to thicken. Once it is thick but still pourable, pour the mixture into the bottom of each tart, filling it halfway.
  5. Place the tarts in the fridge for 30 minutes to allow the jelly layer to set.

To make the chocolate ganache layer:

  1. Meanwhile bring the cream and corn syrup to the boil .
  2. Melt the chocolate over a bain-marie, or in the microwave on a low heat.
  3. Pour the cream over the melted chocolate and use a marys spatula or wooden spoon to very gently combine the two. It is important to mix the two together gently in order to avoid creating unwanted air bubbles.
  4. Once smooth and silky, pour the ganache over the passion fruit layer filling the tart almost to the brim.
  5. Allow to cool in the fridge until set.
  6. Sprinkle over the chocolate popping candy. Best consumed within 2-3 days.