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1
Spray eight mini brioche molds (3 inches across the top) lightly but evenly with cooking spray.
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2
Roll the dough out on a lightly floured work surface to 1/4 inch thick.
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3
Cut out a 6-inch circle of dough and fit it into one of the molds to make sure youve got the correct size.
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4
(These molds vary in size, and theres no point in cutting out all the pieces until youre sure youve got it right.)
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5
Cut the rest of the dough and line the rest of the molds with it.
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6
Set the molds on a baking sheet and refrigerate for at least 1 hour.
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7
Stack the scraps and reshape them into a brick.
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8
Wrap tightly in plastic and refrigerate or freeze for another use.
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9
Heat the oven to 375F or 350F on convection.
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10
Prick the pastry shells all over with a fork, then line them with parchment (or cut-down coffee filters) and fill with dried beans (or rice or pastry weights).
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11
Bake until the pastry is crisp, about 16 minutes, rotating the pan halfway through baking.
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12
Lift the parchment and beans out right away and let the shells cool completely on a rack.
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13
Put the chocolate in a heatproof bowl.
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14
Bring the cream to a boil in a small saucepan.
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15
Pour the cream over the chocolate and leave it alone for about 1 minute.
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16
Stir with a heatproof rubber scraper until the chocolate is completely melted.
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17
Cover with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
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18
Mix the xanthan gum and sugar together.
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19
Whisk into the passion fruit puree, a few grains at a time, taking care that it doesnt clump.
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20
Refrigerate for 20 minutes, then stir in the passion fruit seeds.
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21
Refrigerate, covered, until youre ready to serve.
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22
Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk.
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23
Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure.
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24
The whites will look frothy but still a bit wet.
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25
Turn the speed up to medium and add 2 teaspoons of the sugar.
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26
Continue to beat at medium speed until the whites have body and are just shy of having soft peaks.
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27
Add 2 more teaspoons of the sugar and continue beating until the whites have formed firm peaks.
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28
Add the remaining 2 teaspoons sugar and beat until the whites are glossy and smooth and almost stiff.
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29
Keep your eye on the whites, so you dont overbeat them.
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30
Whisk the yolk into the passion fruit puree in a wide bowl.
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31
Fold in a spoonful of the whites to lighten the puree.
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32
Then add the rest of the whites and fold in quickly and lightly, spinning the bowl as you fold.
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33
Heat the oven to 375F or 350F on convection.
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34
Set the chocolate tart shells on a baking sheet.
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35
Fill a pastry bag with the chocolate cream and pipe a plug of cream into the center of each shell.
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36
Fill a second pastry bag with the passion souffle and pipe into the shells, covering the chocolate cream center completely.
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37
Bake for 6 to 7 minutes, until the souffles have risen and browned lightly.
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38
Rotate the pan halfway through baking.
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39
Transfer to dessert plates and sprinkle with confectioners sugar, if you want.
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40
Spoon the passion glaze over the tart or serve it on the side.
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41
Replace the chocolate cream with mini candy bars.
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42
Use something creamy, like 3 Musketeers or Milky Way.
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43
Omit the pastry and bake the filled souffles in ramekins that have been brushed with softened butter and coated with sugar.
