Whipped Passion Fruit & White Chocolate Ganache Tart


I’m keeping last year’s Valentine’s Day theme with another dessert filled with passion fruit. This is a quite easy no-bake dessert. Whipping the ganache makes for an airy and much lighter filling. You can top it with any fruit that you like; I used fresh passion fruit, pomegranate, figs and mint.



You can check last year’s chocolate soufflé with a passion fruit & white chocolate ganache center by clicking here.

This recipe is for a 35x11cm tart mold, preferably with a detachable bottom since the crust crumbles easily.


For the Oreo crust:

32 Oreo cookies

6 tablespoons of melted butter

For the whipped passion fruit & white chocolate ganache:

100grs of passion fruit pulp (I got it frozen, but if you can’t find it get about 10 fresh passion fruit)

2 tablespoons of sugar

200grs of white chocolate, chopped

150ml of whipping cream

For decoration:

3 figs, sliced

1/3 of a cup of pomegranate seeds

3 fresh passion fruit

Mint leaves

Edible flowers (optional)


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.

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.

Place the chopped white chocolate and cream in a medium bowl. Melt it in the microwave for 30 seconds at a time. And stir in between until the chocolate has completely melted into the cream. Then using a hand whisk, whisk it to make sure there are no lumps of chocolate. I did this for about 2 minutes. Then place it in the fridge for 20 minutes, giving it a light hand whisk every 5 minutes. The ganache needs to be cool enough to be whipped, but not too cold that it gets hard. Once the 20 minutes are up, take it out of the fridge and add the passion fruit reduction. Whisk it and if there are any lumps, pass it through a sieve.

Using an electric mixer, whisk it for about 4 minutes until it’s light and fluffy.


Take out the tart from the fridge, and carefully spread the whipped ganache over it.  Place it in the fridge for 1 hour to set. Before serving, top it with  fresh fruit and mint leaves. I used figs, pomegranate seeds, fresh passion fruit and edible flowers.  Enjoy!

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11 thoughts on “Whipped Passion Fruit & White Chocolate Ganache Tart

    • February 7, 2016 at 4:03 pm

      Thank you!

  • February 6, 2016 at 9:45 pm

    Is there a substitute for the passionfruit?

    • February 7, 2016 at 4:05 pm

      You can use berries instead, same process to reduce them in a pan as if it was a coulis or compote, just make sure to sift it.

  • February 7, 2016 at 9:52 am

    When do you add the whipping cream? It looks amazing and delicious!

    • February 7, 2016 at 4:06 pm

      You melt the white chocolate with the whipping cream. Once it is cold again you whip it along with the passion fruit reduction.

  • March 15, 2016 at 3:44 pm

    Where can you buy frozen passion fruit pulp (in the Netherlands)?

  • March 23, 2016 at 3:19 pm

    And did you grease the tart mold or use lining paper?

    • March 23, 2016 at 4:44 pm

      Hi, no I didn’t grease it since the butter in the crust already helps it to not stick. But I used a tart mold with a detachable bottom (since the crust is quite crumbly). It just makes it easier to take it out.


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