First make your passion fruit jam. Scoop out the pulp of around 10 passion fruits into a small saucepan. Add 150g sugar and simmer for about 5 minutes or until the consistency thickens (think honey). Pour into a jam jar and refrigerate. This will keep for some time.

Next up make the chocolate ganache. Heat 200ml double cream to just boiling. Pour the cream over 200g dark chocolate, which have been broken up into pieces in a bowl. Stir around till the chocolate has blended smoothly into the cream.

To assemble: spread the passion fruit jam along the bottom of 8 individual pre-baked all-butter short-crust tarts. Pour the chocolate sauce (make sure it is still quite well melted) over the jam till the tarts are nearly full. Once set sprinkle with silver and gold leaf sprinkles.

Serves 8.

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