Passion Fruit Lemon Cream Individual Callebaut Chocolate Lined Tarts with a Pomegranate Coulis and Macadamia Nut Brittle

Ingredients:

• 8 tart shells/ 4 inch
• 100 g callebaut chocolate, melted

Filling

• 1/2 cup passion fruit juice
• 1 lemon, rind + juice
• 2 cups pastry cream

Pomegranate Coulis

• 1 pomegranate
• 1 cup pomegranate juice
• 2 tbsp. Sugar
• 1 tbsp. Cornstarch
• 1 tbsp. Water

Macadamia Nut Brittle

• 1 cup slightly crushed macadamia nuts
• 1 cup sugar
• 4 tbsp. Water

Directions:

1. Prepare macadamia nut brittle: combine sugar and water in a sauce pan and place over medium heat, stirring with a wooden spoon until the sugar starts to melt. It will probably crystallize at first, forming into lumps, but as it reaches caramel temp. (318- 320’f) the lumps will melt .
2. Oil a small tray lightly. When the caramel has reached a golden brown add the macadamia nuts, and turn them with a spoon so they are coated. Pour the mixture onto the tray. Let set. Break into pieces once hardened.
3. Prepare the coulis: seed the pomegranate. In a sauce pan add pomegranates, juice, and sugar. Bring to high heat. Blend cornstarch and water into a paste. Slowly whisk the paste into the sauce pan. The mixture will thicken slightly. Transfer into bowl. Place in fridge to cool.
4. Meanwhile in a double boiler, place chocolate in a bowl over boiling water, blend until melted. Using a pastry brush, brush the melted chocolate onto the base of the tarts. In a bowl add pastry cream, lemon juice, lemon rind, and passion fruit juice, and combine together. Pipe or spoon mixture into tarts.
5. Place tarts on plates. Spoon coulis around the tarts. Spike a piece of brittle into the tart. Can be served with whipped seasoned cream if so desired.