• Prepare the pan. Line a square (8 X 8-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.). Set aside.

For the crust

• Make the crust and press it into the pan. Add the cookies to a food processor fitted with the blade attachment and blend until smooth. Mix with the melted butter and then very firmly, press it into the prepared pan. Set aside.

For the passion fruit curd

• Combine and mix the ingredients. In a heat-proof bowl, combine the butter with the sugar, passion fruit juice, eggs and egg yolk. Use a whisk to blend until it’s as smooth as possible.
• Cook, cool and add the mixture to the crust. Place the bowl over a pot it fits snugly into, with a couple of inches of water in it. (Be sure the bottom of the bowl doesn’t touch the water.) Turn the heat to low and whisking often, cook until the mixture is thick — it should coat the back of a spoon when it’s ready, about 15 minutes.

  Let the curd cool to room temperature and then pour it evenly over the crust. Spread it with an offset flat-edged spatula to smooth it out. Refrigerate until you’re ready to add the chocolate ganache top.


For the the ganache

• Do this step as soon as you add the curd to the crust and begin refrigerating.

  Make the ganache. Add the chocolate to a medium-sized mixing bowl and set aside. Add the cream and vanilla to a small saucepan and scald. When it’s ready, it should be very hot, but not boiling, and tiny bubbles will appear along the edges of the surface. Pour this over the chocolate and let it sit for about 4 minutes. Then mix until thick and smooth. Let this cool completely at room temperature.
• Add ganache on top of the curd. Remove the pan from the refrigerator, add the cooled ganache, pouring it evenly on top. Spread it with an offset flat-edged spatula to smooth it out.

  Refrigerate until it appears solid on top, about 1 hour. Then put the pan in the freezer for at least 4 hours and ideally overnight. Do not skip this step.
• Add salt and chocolates and slice. Remove the pan from the freezer and let it sit at room temperature for about 10 minutes. Lift out the dessert with the parchment paper. Sprinkle with the salt, and if desired add 16 chocolate Dove hearts. Slice the dessert into bars, using the hearts as a guide.