Method

• 1.
  Preheat the oven to 170°C. Grease a 19cm x 27cm rectangular loose-bottomed fluted tart pan.
• 2.
  For base, beat Nuttelex and icing sugar in a stand mixer fitted with the paddle attachment until pale and fluffy. Add flour and beat until dough begins to come together (it will be very soft).
• 3.
  Using floured hands, press evenly into base and sides of pan. Prick dough all over with a fork. Bake for 25 minutes or until light golden. Cool for 10 minutes. Reduce oven to 160°C.
• 4.
  To make filling, place the tofu in a food processor and whiz until very smooth. Add sugar and whiz to combine, then add passionfruit juice and flours, and pulse to combine.

• 5.
  Pour into tart shell and bake for 20 minutes or until just set with a slight wobble in the centre. Set aside to cool.
• 6.
  For the passionfruit syrup, combine pulp, sugar and 1/2 cup (125ml) water in a pan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves, then increase heat to high and bring to the boil. Boil for 8-10 minutes until thickened. Cool.
• 7.
  To make ganache, place the chocolate, coconut milk, oil and a pinch of salt in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water). Stir until melted and smooth. Cool slightly.
• 8.
  Pour over passionfruit layer and use a palette knife to smooth surface. Chill for 2 hours or until set.
• 9.
  Remove tart from pan and cut using a hot knife. Drizzle with syrup to serve.