Apricot & Passion Fruit Ganache Tart

Petit fours are any type of pastry small enough to be eaten in one or two bites. It is common practice that a pastry chef will make smaller versions of larger patisserie. This is a filling to be used with mini-tarts as petit fours. You can use your choice of shortbread dough or use the one provided.

Apricot & Passion Fruit Ganache Tart


  • Apricot puree 5 oz.
  • Passionfruit puree 3 oz.
  • Honey 1 oz.
  • Sugar, granulated 3 oz.
  • Milk chocolate, finely chopped 5 oz.
  • Semi sweet choc. finely chopped 5 oz.
  • Butter (unsalted) at room temp. 3 oz.
  • Chocolate decorations as needed
  • Dried apricots, cut into small 6 each.
  • slivers then into 1/4 inch strips


  1. 1. Roll out the tart dough to 1/8 inch thick (3mm) and cut into circles slightly larger than the mini tart pants to be used.
  2. 2. Line the dough into the tart pans and dock the bottoms with a fork.
  3. 3. Bake at 380F (193C) until golden brown; about 15 minutes. Set aside.
  4. 4 In a NON-CORROSIVE SAUCEPAN (STAINLESS) heat the apricot, passionfruit puree, sugar and honey to 120F (49C).
  5. 5. Combine both chocolates and melt in a microwave to 90F (32C).
  6. 6. Pour the apricot mixture into the melted chocolate and stir together with a rubber spatula to make an emulsion.
  7. 7. Stir in the softened butter.
  8. 8. Pour the ganache into the pre-baked tart shells; fill until it barely reaches the rim.
  9. 9. Place the filled mini-tarts into a refrigerator until set.
  10. 10. Decorate with chocolate decor and a piece of dried apricot.


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