Ingredients

• 270g/9¾oz plain flour
• plus extra for dusting
• 30g/1oz cocoa powder
• 30g/1oz ground almonds
• 65g/2½oz icing sugar
• 170g/6oz unsalted butter
• cubed
• 1 medium free-range egg
• 1 free-range egg white
• for egg wash
• 40g/1½oz ground almonds
• 60g/2¼oz icing sugar
• 1 large free-range egg white
• 1 tbsp caster sugar
• orange or yellow gel or paste food colouring
• 125ml/4fl oz double cream
• 4 tbsp sieved passion fruit
• 2 free-range egg yolks
• 1 large free-range egg
• 55g/2oz caster sugar
• 200g/7oz milk chocolate drops
• 50g/1¾oz dark chocolate drops
• 50g/1¾oz unsalted butter
• 150g/5½oz mini white marshmallows
• 200ml/7fl oz double cream
• 100g/3½oz caster sugar
• 3 large passion fruits
• seeds scooped out
• 3 gelatine leaves
• soaked in cold water for 10 minutes
• 50g/1¾oz butter
• 125g/4½oz icing sugar
• 1 tbsp sieved passion fruit
• 50ml/2fl oz double cream
• 200g/7oz dark chocolate drops
• 50ml/2fl oz sieved passion fruit
• small yellow and purple edible pansies (optional)

Directions

• For the pastry
• put all the ingredients
• except the egg white
• in a food processor and briefly blitz to combine. Add a few drops of water and pulse to bring the dough together. Cover with cling film and chill for 20 minutes.
• To make the macarons
• blitz the ground almonds and icing sugar to a fine powder using a food processor. In a separate bowl
• whisk the egg white until stiff peaks form when the whisk is removed. Add the caster sugar and whisk until glossy. Add a drop of the food colouring and stir through. Fold the powder mixture into the egg whites. Transfer to a piping bag fitted with a plain nozzle.
• Line a baking tray with non-stick baking paper. Pipe small rounds of the macaron mixture about the size of a 10p coin then set aside until they form a skin. Preheat the oven to 160C/140C Fan/Gas 3.
• Bake the macarons for 12-15 minutes
• or until they are no longer sticky to the touch. Place the macarons on wire racks to cool.
• Roll out the chilled pastry on a lightly floured work surface until it is about 4mm thick. Line a 23cm/9in tart tin with the pastry. Chill for 20 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• For the passion fruit layer
• put all the ingredients in a saucepan and whisk gently over a low heat until it thickens.
• Line the pastry case with baking parchment and fill with baking beans. Bake for 10 minutes
• then remove from the oven and reduce the temperature to 180C/160C Fan/Gas 4. Remove the baking beans and brush the pastry with the egg white.
• Pour in the passion fruit layer and return to the oven for 10 minutes
• or until set. Allow to cool slightly then place in the fridge to chill.
• For the chocolate mousse layer
• melt the chocolate drops
• butter and marshmallows together until combined. Leave to cool.
• Whip the cream until stiff peaks form when the whisk is removed. Fold in the chocolate mixture then whisk it in the bowl of a freestanding mixer for approximately 10 minutes
• or until very pale in colour and fluffy. Pour on top of the passion fruit layer
• smooth the surface and chill again.
• To make the jelly
• combine the sugar and passion fruit in a pan with 100ml/3½fl oz water. Bring to the boil then squeeze any excess water from the gelatin and add to the pan. When the gelatin is dissolved
• pour the mixture into a 23cm/9in sandwich tin lined with cling film. Chill until set.
• To make the buttercream for the macarons mix all the ingredients together until smooth. Transfer to a piping bag fitted with a 1cm/½in plain nozzle. Use the buttercream to sandwich the macarons together.
• For the passion fruit ganache
• heat the cream in a pan then add the chocolate drops. When the chocolate is melted
• stir in the passion fruit
• leave to cool slightly then smooth on top of the chocolate mousse and chill in the fridge until set.
• To assemble the tart
• cut the jelly into cubes. Decorate the top of the tart with the macarons
• some squares of jelly and pansies.