Base:

260 gm pastry flour (or plain white flour)
40 gm bitter cocoa
200 gm cold butter
100 gm confectioner’s sugar
4 egg yolks

Cut the butter in small cubes and mix into the flour and cocoa until it’s evenly distributed and has a texture like slightly wet sand. Add the sugar and yolks and mix thoroughly. Press into the base of a springform pan, or make into individual tarts (my guess is this quantity will make a dozen or so, the quantity was conveniently, also left off the published recipe). The base should be about 1/2 cm thick, maybe slightly more, but make sure it goes up the sides a bit to hold in the filling. Bake in an oven for 10-15 minutes at 180°C (350°F) – it should be completely baked – not dried out, but clearly not wet anymore, because this is the only cooking this is going to have.

Filling:

some number of passion fruits
(According to the author, when cut open and the juice and seeds are scooped out, and pressed through a strainer, 600 grams of passion fruits should yield just about 200 ml of juice, which is what you want to end up with – you can buy bottled passion fruit juice and according to the original recipe, it will make an “acceptable” substitute. Problem was, that I found each passion fruit to weigh in at about 150 grams, which would have meant four of them. It took twelve to get this amount of juice – I think it’s going to come down to how ripe they are, and how fully packed they are. Hey, it doesn’t hurt to have extras around for just sweetening the juice and drinking it.)
2 lemons, juiced
100 gm sugar (this is my estimate, it wasn’t listed in the original recipe, but worked out – roughly half the amount of the juice)
4 eggs
300 gm butter

Beat the eggs and mix all the ingredients together. Put in a double boiler or bain marie and cook, stirring steadily, until the mixture thickens to the point where it’s still pourable and spreadable, but not liquid at all – a tough call, but you don’t want the eggs to start to curdle, and vice versa, you don’t want it to end up a runny mess in the inside of your tart. Pour into the tart shell, spreading to but not over the edge of the shell (it’s why I said to make sure the tart shell goes up the sides a bit. Let it cool a bit and then put it in the refrigerator and let it set for at least an hour or two – the filling will end up the texture of a pudding – which is more or less what it is.

Ganache Topping:

300 gm bittersweet chocolate, chopped into small pieces
300 gm heavy cream

Heat the cream until near but not quite boiling, and then pour over the chocolate in a bowl. Let it sit for five minutes, then whisk it together until it’s shiny and smooth and all evenly colored. Set it aside and let it cool until it’s roughly room temperature, then carefully pour it over the tart, covering the whole thing. Back into the refrigerator for at least another hour or two, until the whole thing is set – it will very conveniently pull away from the sides of the pan, making it very easy to remove. Slice, and serve. The orange slices were pure decoration and don’t really matter as you plow your way through this tart… they may very well even get in your way.