Preparation Time: 100 mins    Cooking Time: 60 mins     Serves: 2 peopleIngredients
Tart Shell
90g butter
¾ cup flour
¼ cup water
1/4 teaspoon vanilla essence
Meringue
1 egg white
50g castor sugar
pinch of pink peppercorn
Peppered Chocolate Ganache
150g thickened cream
100g dark chocolate
pinch of black pepper
Passionfruit Curd
15g butter (unsalted)
1/2 tsp vanilla extract
¼ cup tinned passionfruit pulp
25g castor sugar
1 egg yolks
Raspberry Syrup
1/8 cup frozen raspberries
1/2 tbsp castor sugar
1 tbsp rice malt syrup
pinch of whole black pepper
Method:
Tart Shell
To form a pastry for the tart shell, combine butter and flour in a processor until a crumble forms. Add in
- ¼ cup of water or as much needed to bring the mixture together.
- Knead until smooth textured and place in the fridge for 10 minutes.
- Remove pastry from the fridge and roll out two even sections. Place pastry into tartlet shells and blind bake for 10 minutes at 180 degrees.
- Remove pastry from the oven and continue to bake until golden without the blind baking method.
- Remove pastry from the oven once golden in colour, let sit to cool in casings
Pink Peppercorn Meringue
- In a bowl beat sugar, egg whites and pink pepper until soft peaks are formed. Using a piping bag pipe small meringue domes onto a baking tray.
- With sieve gently roll pink peppercorns so the husks are removed into a bowl, discard internal part
- Use the outer pink husk of the peppercorn to dust onto the piped meringues.
- Cook for 30 minutes at 120 degrees *do not let the meringues golden*
Black Pepper & Dark Chocolate Ganache
- Over a double boiler, add dark chocolate and cream. Continuously stir until a smooth shiny consistency is formed. Refrigerate for 10 minutes.
- Once tart shells are cooled pour ganache into the cool shells.
Passionfruit Curd
- Over a double boiler whist butter, passionfruit, vanilla and sugar. Whisk eggs in a separate bowl and slowly add the passionfruit mixture into the eggs to bring up to temperature.
- Add the mixture back into the double boiler and continue to whisk until it thickens.
- Transfer to piping bag & refrigerate for as long as possible.
Raspberry Syrup
- Whilst tart shell is blind baking, add frozen raspberries, sugar, rice malt syrup and black pepper into a saucepan over medium heat. Stir often until a thick syrup is formed and raspberries have softened.
- Pour syrup through a sieve to remove any raspberry lumps or seeds and peppercorns
- Refrigerate in a metal bowl
Note: Allow as much cooling time as possible for syrup, ganache and curd