- 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
Soufflé Tart
Ingredients
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.
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