Whipped Passion Fruit & White Chocolate Ganache Tart – a delicious recipe with crust, cookies, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Start by making the Oreo crust, place the Oreo cookies (the whole cookie, including the cream) in the food processor and pulse until you get very fine crumbs. Then transfer it to a medium bowl and add the melted butter, mix well. Spread the Oreo mixture evenly over the tart to create the crust and press with your fingers to make it as compact as possible. Place it in the fridge until ready to use.
2
Place the frozen pulp plus the sugar in a saucepan over medium heat, let it reduce until you get about 2 tablespoons of syrup. Make sure to stir so it doesn't burn. If you can't find the passion fruit pulp ready to use, place the pulp of about 10 passion fruit in a blender and quickly pulse a couple of times. Don't over blend it because the seeds will become too fine and you won't be able to sift them out. Then pass the pulp over a fine mess sieve. And then reduce it in a saucepan with the sugar.
151
kcal
Calories
17
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: For the Oreo crust:, 32 Oreo cookies, 6 tablespoons of melted butter.
Yes, Whipped Passion Fruit & White Chocolate Ganache Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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