In a large bowl, combine flour, powdered sugar, and black cocoa powder.

Add the cold butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk the egg yolk and then add to the flour mixture. Combine until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out.

In a bowl, mix together the ground cashews, blue cheese, black cocoa powder, egg, and granulated sugar.

Stir until smooth and set aside for later use.

In a saucepan, combine passion fruit pulp and sugar. Heat gently until the sugar dissolves.

In a separate bowl, whisk together the egg yolks. Gradually pour in the warm passion fruit mixture while continuously stirring.

Soak the gelatin sheets in cold water, then add them to the mixture, stirring until dissolved.

Let it cool slightly before folding in the whipped cream.

In a small saucepan, combine blue cheese and cream. Heat over low flame until melted and smooth.

Simmer gently for a few minutes to thicken slightly, then remove from heat and set aside.

In a saucepan, combine sugar and water. Bring to a boil, then lower the heat and simmer until slightly thickened.

Add the passion fruit juice and stir well to combine. Let cool before using.

Roll out the chilled sablé dough and press it into a tart pan. Trim excess dough.

Bake the crust for 15-20 minutes at 180°C (350°F) until firm. Allow it to cool.

Spread the frangipane filling over the cooled crust and bake for another 20 minutes. Let it cool completely before adding the passion fruit cream.

Pour the passion fruit cream over the tart. Chill in the refrigerator for a few hours to set.

Before serving, drizzle the blue cheese sauce over the tart and finish with a layer of passion fruit glaze.

Cut into slices and enjoy this decadent dessert!