Soufflé Tart

A delicious and easy Chocolate Souffle Tart

📝 Ingredients

• Chocolate short crust pastry
• 130 g butter
• 80 g icing sugar
• 1 pinch of salt
• 1 vanilla pod (cut lengthways and remove the seeds
• 25 g almond meal
• 1 egg
• 200 g flour
• 10 g Callebaut Cocoa Powder CP
• Chocolate Soufflé
• 80 g Dark Chocolate Callebaut Strong 70-30-38NV
• 3 egg yolks
• 3 egg whites

👨‍🍳 Instructions

1. 1Chocolate short crust pastry
2. 2Mix together 130g butter, 80g icing sugar, 1 pinch of salt, 1 vanilla pod (cut lengthways and remove the seeds).
3. 3Sieve together and mix 25g almond meal, 1 egg, 200g flour, 10g Callebaut Cocoa Powder CP. Leave to cool in the fridge (for about 4 hours).
4. 4Roll out the chocolate short crust pastry. Create tartlet shapes 8 cm diameter and 2.5 cm high. Bake at 180°C. Leave to cool.
5. 5Chocolate Soufflé
6. 6Melt 80g Dark Chocolate Callebaut Strong 70-30-38NV.
7. 7Mix 3 egg yolks with the chocolate.
8. 8Whip and fold 3 egg whites into the cooled chocolate mixture. Pour immediately into the tartlets and bake for +/- 10 minutes at 180°C
9. 9Finishing and presentation
10. 10Serve with a vanilla crème anglaise or with a green tea sorbet.