Passion Fruit Yo-Yos With White Chocolate And Passion Fruit Ganache

• 12 tablespoons unsalted butter softened
• 3/4 cup powdered sugar
• 1 cup passion fruit puree see note
• 1 1/2 cups all purpose flour
• 2/3 cup cornstarch
• white chocolate
• ganache
• 3/4 cup heavy cream
• 1/4 cup passion fruit puree see note
• 2 pieces lemon rind removed with a peeler, avoid the white pith
• 6 ounces white chocolate finely chopped

1. For ganache, combine cream, juice and rind in a saucepan and bring just to the boil over medium-high heat. Place chocolate in a bowl, strain over hot cream mixture, whisk until smooth and refrigerate for 4 hours or until thick.
2. Beat butter and sugar in an electric mixer until light and fluffy, add juice and combine. Add flour and cornstarch and mix until just combined, then turn onto a floured surface, form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
3. Preheat over to 350u0b0F. Roll out pastry to 1/4 inch thick and using a 1 1/2 inch diameter cutter, cut rounds from pastry and place on parchment paper lined oven trays. Press scraps into a ball, re-roll and repeat. Bake for 8-10 minutes or until just golden, cool on trays for 5 minutes then transfer to a wire rack to cool completely.
4. Spread half of the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set. Yo-yos will keep for up to 1 week in an airtight container or up to a month in the freezer.
5. Note To make passion fruit puree, blend passion fruit pulp in a food processor to crack seeds, and then strain through a fine sieve. Twelve passion fruit yield about 1 cup of juice.

butter, powdered sugar, passion fruit puree, flour, cornstarch, white chocolate, ganache, heavy cream, passion fruit puree, lemon rind, white chocolate

Taken from www.yummly.com/recipe/Passion-Fruit-Yo-Yos-With-White-Chocolate-and-Passion-Fruit-Ganache-1667305 (may not work)