Le Cordon Bleu Day Recipe
Tropical Chocolate Tart

Mix the cold diced butter with the dry ingredients until a crumb texture is obtained. Add in the egg and mix until a dough is formed. Roll between two parchment paper to a thickness of 2.5mm, chill for 2 hours then proceed to line an 18 cm tart ring. Blind bake in a fan assisted oven at 160c for 15 minutes. Allow to cool and reserve.

Melt butter and sugar in a pan, add the chopped banana and cook for 1 minute until soft. Take off the heat and mix in the passion fruit, reserve in fridge.

Boil the milk, cream, glucose and inverted sugar then pour over the dark chocolate and using a stick blender mix very well. Once combined add in the cold liquid cream and blend well. Refrigerate for 24 hours. Whisk up when ready to use.

Fill the tart with all the banana and passion compote, then fill with the previously whisked up ganache monte. Level off the ganache to make it very flat. Using a piping bag and nozzle pipe decoratively on top with the remaining ganache. Decorate with passion fruit seeds.