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Desserts
French
6 servings
15 minutes
5 minutes
One pre-made 9-inch tart shell
One cup Melissa’s Fabbri Chocolate Dessert Sauce
One-half cup heavy cream
Two tablespoons unsalted butter
One teaspoon vanilla extract
One-fourth cup passion fruit pulp (about two passion fruits)
One tablespoon honey
Heat oven to 350 degrees. Bake tart shell for five minutes, then let cool.
In a saucepan over low heat, combine chocolate sauce, heavy cream and butter. Stir until smooth.
Remove from heat and stir in vanilla. Pour into the tart shell and smooth the top.
In a small bowl, mix passion fruit pulp and honey. Drizzle over the tart.
Chill at least one hour before serving.
