Pastry Dough
1 cup of wheat flour without yeast
1/2 teaspoon of salt
1/2 teaspoon of vanilla sugar
1/2 cup of unsalted butter
1 egg
Filling
300g of white chocolate
1/2 can of heavy cream
1/2 can of condensed milk
1 tablespoon of unsalted butter
1/2 can of passionfruit juice (use the same measure as the condensed milk)
1 tablespoon of corn syrup
1 envelope of unflavored and colorless gelatin
3 large egg whites
Pastry Dough
1 cup of wheat flour without yeast
1/2 teaspoon of salt
1/2 teaspoon of vanilla sugar
1/2 cup of unsalted butter
1 egg
Filling
300g of white chocolate
1/2 can of heavy cream
1/2 can of condensed milk
1 tablespoon of unsalted butter
1/2 can of passionfruit juice (use the same measure as the condensed milk)
1 tablespoon of corn syrup
1 envelope of unflavored and colorless gelatin
3 large egg whites
Pastry Dough
Mix together flour, salt, and vanilla sugar with butter until a coarse crumb forms
Add the egg and mix until a ball forms
Don't overwork the dough
Let it rest in the refrigerator covered with plastic wrap for 15 minutes
Butter the bottom and sides of a round cake pan
Cover with raw peas and bake in a medium oven preheated for 20 minutes, approximately
Let it cool and remove the peas
Filling
Melt the chocolate in a double boiler
Remove from heat and add heavy cream, condensed milk, butter, passionfruit juice, and corn syrup
Mix well and let it cool
Hydrate the gelatin according to the manufacturer's instructions and add it to the filling
Mix and gently fold in the egg whites
Pour over the dough and refrigerate until the next day
Garnish with grated white chocolate or dark chocolate
