- 300 g all-butter shortbread biscuits
- 60 g unsalted butter, melted
- 4 tbsp white caster sugar
- 50 g neutral popping candy
- 525 ml whipping cream
- 1 pinch salt
- 6 passionfruit, pulp only
- 150 ml fresh custard
- 330 g dark chocolate (minimum of 60% cocoa solids), broken into pieces
- 150 g milk chocolate, broken into pieces
- Preheat the oven to 180ºC/gas mark 4. Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes or until golden brown.
- Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.
- Gently stir in the popping candy. Place the mixture inside a 15 cm cake tin placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.
- Add the cream, salt and passionfruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
- Put the dark and milk chocolate in a heatproof bowl. Place over a bain marie (a pan of gently simmering water) and allow to melt completely. Remove from the heat.
- Strain the infused cream and add to the bowl of melted chocolate, one-third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.
- Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges, then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.
- After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours. Place the tart in the freezer for at least 4 hours before flocking.
- After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot. Remove the metal ring by lightly warming with a blow torch. Remove by carefully sliding the ring downwards. Place back in the freezer.
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