Photo by Joan Garvin

Ingredients:

Almond Linzer Dough:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/4 cup sugar
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon orange zest
  • 1/2 cup almond flour

Dark Chocolate–ion Fruit Ganache:

  • 1/2 cup heavy cream
  • 1/4 cup ion fruit seeds
  • 1 tablespoon dark rum
  • 1/4 teaspoon lime zest
  • 1 1/2 cups chopped milk chocolate
  • 1/2 cup chopped dark chocolate
  • 1/4 cup crème fraîche
  • Pinch of salt

Caramelized Phyllo:

  • 1/2 cup butter
  • 6 sheets phyllo dough, covered with a damp towel until ready to use
  • 1/4 cup sugar

ion Fruit Semifreddo:

  • 1/3 cup sugar
  • 1/4 cup strained ion fruit pulp, from about 10 ion fruits
  • 1 egg
  • 5 tablespoons butter
  • 1/2 cup mascarpone cheese, softened
  • 3/4 cup heavy cream
  • 1/4 cup crème fraîche
  • 1 tablespoon sugar

Tangerine Gelée

  • 2 cups tangerine juice, divided
  • 1 packet powdered gelatin

ion Fruit–Tangerine Sorbet

  • 1 cup sugar
  • 1 cup water
  • 1 cup ion fruit juice
  • 1 cup tangerine juice
  • 2 tablespoons light corn syrup
  • ion fruit seeds, for garnish

This recipe contains: Dairy, Eggs, Nuts, Wheat

RECIPE

Dark Chocolate–Passion Fruit Tart

Megan Romano

Aureole Las Vegas

Pastry chef Megan Romano made this impressive dessert for a dinner at the Beard House. Though the pastry dough is inspired by the short, crumbly crust of an Austrian linzer torte, the tart is layered with passion fruit and tangerine accents, giving the dish some breezy tropical flavor.

Yield: 8 servings

Method:

 

 

 

 

 

 

 

Set a circle of phyllo on top of a dark chocolate–ion fruit tart. Place a round of semifreddo on top of the phyllo and sprinkle with ion fruit seeds. Serve with sorbet and gelée on the side.