Dessert

Ají Panca Chocolate Tart with Toasted Quinoa Crust & Passion Fruit Foam

Name: Ají Panca Chocolate Tart with Toasted Quinoa Crust & Passion Fruit Foam
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: ½ cup popped quinoa; ¼ cup roasted unsalted almonds; 2 tbsp unsalted butter, melted; 1 tbsp honey; Pinch of sea salt; 4 oz dark chocolate (70%), chopped fine; ⅓ cup heavy cream; 2 tbsp ají panca paste; 1 tbsp unsalted butter; 1 egg yolk; ½ tsp vanilla extract; ¼ cup passion fruit purée (fresh or frozen); 1 tbsp honey (for foam); ½ tsp agar powder (or ¼ tsp gelatin); Fleur de sel for garnish; Fresh mint for garnish

A dark chocolate tart infused with the smoky, fruity complexity of ají panca (Peruvian red chili), set in a crispy, nutty toasted quinoa crust. Topped with a cloud-light passion fruit foam that adds tropical brightness and cuts through the chocolate's richness—a dessert that surprises and delights on every level.

883cal 12gprotein 63gcarbs 67gfat 20min prep 18min cook 2serves

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