Soufflé Tart

Callebaut

Callebaut

Standard Supplier 29th January 2013

Soufflé Tart

A delicious and easy Chocolate Souffle Tart

Ingredients

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

Method

Chocolate short crust pastry

Mix together 130g butter, 80g icing sugar, 1 pinch of salt, 1 vanilla pod (cut lengthways and remove the seeds).
Sieve 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).
Roll out the chocolate short crust pastry. Create tartlet shapes 8 cm diameter and 2.5 cm high. Bake at 180°C. Leave to cool.
Chocolate Soufflé

Melt 80g Dark Chocolate Callebaut Strong 70-30-38NV.
Mix 3 egg yolks with the chocolate.
Whip and fold 3 egg whites into the cooled chocolate mixture. Pour immediately into the tartlets and bake for +/- 10 minutes at 180°C
Finishing and presentation
Serve with a vanilla crème anglaise or with a green tea sorbet.