These little desserts are all about contrast. Picture a spongy soufflé with a creamy center, sitting in a crisp pastry shell. Then there’s the sensation of the two different kinds of chocolate playing off the bright, acidic taste of the passion fruit. Experiment with the flavors of the soufflé if you want, but keep it acidic. Try it with a puree of red currant, black currant, or raspberry.
Cooks' Note
You can assemble the tarts and freeze them for later baking, if you want. Don’t cover the baking sheet with plastic wrap until the soufflé mix has frozen, though; otherwise, you’ll make a mess of your tarts. You’ll need to bake them for another 1 to 2 minutes.
