Passionfruit Caramel Chocolate Christmas Wreath Tart by Kirsten Tibballs

This recipe was provided and performed by Kirsten Tibballs at the 2018 Cake Bake & Sweets Show!


Peanut Shortbread

  • 155g unsalted butter
  • 95g icing sugar
  • 32.5g ground peanuts
  • 2.5g salt
  • 1g Heilala Vanilla Bean
  • 50g whole eggs
  • 240g plain flour
  • 10g Van Houten Cacao Powder 1%
  • QS Callebaut Dark Couvature 2815 58%, melted


  1. In the bowl of a stand mixer fitted with a paddle attachment, mis the soft butter with the icing sugar and ground peanuts. Add the salt, vanilla and eggs and continue mixing. Add the flour and mix until just combined.
  2. Remove from the mixer and press it into a flat square. Cover with plastic wrap and keep in the fridge to chill.
  3. Roll the dough out to 3mm thickness and line a 19cm tart ring with the pastry. Line the tar with baking paper or plastic wrap and fill it with baking beads or uncooked rice.
  4. Bake at 170°C for 10-12 minutes then remove the lining and continue to cook for a further 4-6 minutes.
  5. Once at room temperature brush with melted dark couverture.

Passionfruit Cream

  • 180g whole eggs
  • 92g caster sugar
  • 65g Ravifruit Frozen Passionfruit Puree
  • 4g lemon zest
  • 60g unsalted butter
  • 2g gold gelatine sheets


  1. Mix all ingredients, except the butter, over a low heat until the mixture thickens. Remove from the heat, strain and add pre-soaked gelatine and cool to approximately 55°C.
  2. Add the butter slowly ensuring it has been completely incorporated into the mixture. Pipe directly into the peanut shortbread tart shell and ensure it is filled half way (roughly 180g).

Milk Chocolate Honey Creamer

  • 136g Bulla Thickened Cream 35% Fat
  • 37g egg yolks
  • 12g Honey
  • 65g Callebaut Milk Couverture 823
  • 24g Callebaut Madagascar Dark Couverture 67.4%
  • 2g gold gelatine sheets


  1. Boil the cream.
  2. In a large bowl mix the egg yolks and honey together with a whisk. Pour the boiled cream over the egg yolk and honey mixture. Then place it back on the stove and while stirring continuously, re-heat the mixture to 80°C to produce an anglaise.
  3. Strain the anglaise over the two couvertures and whisk until the chocolate is melted.
  4. Pour on top of the passionfruit cream. Level the top with a pallet knife and freeze for a minimum of 2 hours.

Chocolate Glaze

  • 52g water
  • 125g caster sugar
  • 125g glucose
  • 70g condensed milk
  • 11g gold gelatine sheets
  • 20g Van Houten’s Black Cocoa Powder
  • 55g Callebaut Dark Couvature 2815 58%
  • 11g gold gelatine sheets
  • 104g mirror glaze


  1. Heat the water, sugar and glucose.
  2. Add the condensed milk, chocolate and cocoa powder.
  3. Add the warmed gelatine solution and the mirror glaze.
  4. Blend with a stick blender and allow to rest overnight.


  • Chocolate Twigs
  • QS Callebaut 811 dark couverture 54.5%


  1. Place the dark chocolate callets into the Robot Coupe or a food processor and mix until you achieve a smooth pliable paste.
  2. If creating a large volume of twigs, bring the chocolate to a crumb texture and then remove it from the food processor and place small amounts at a time back into the food processor to bring to a paste.
  3. Take small handfuls of the paste and roll into different lengths.
  4. Using a firm plastic sheet, create various stems and spikes.
  5. Give some movement to the stems before they set if desired.
  6. Leave to set at room temperature.


  1. Remove tart from the freezer.
  2. Ensure the glaze is at the correct temperature of 31°C and pour it over the tart, ensuring it is completely covered with glaze.
  3. Allow the tart to sit until it stops dripping.
  4. Trim off the excess glaze on the base with a knife.
  5. Transfer the tart to a serving plate and garnish as desired.