Soufflé tart
For those people out there who think a soufflé is great, yet misses a bit of crunch: this recipe will definitely please you. It combines the best of both worlds. A soft, mellow and airy chocolate soufflé on a crunchy sablé base. It's taste and texture. Who wouldn't love that?
- Level:
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Easy
Chocolate short crust pastry
Ingredients: Chocolate short crust pastry
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130 gbutter
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80 gicing sugar
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1 pinchsalt
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1 pod(s)vanilla
Preparation: Chocolate short crust pastry
Mix together
Ingredients: Chocolate short crust pastry
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25 galmond powder
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1whole egg(s)
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200 gflour
Preparation: Chocolate short crust pastry
Sieve together and mix. 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
Ingredients: Chocolate soufflé
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80 g
Preparation: Chocolate soufflé
Melt.
Ingredients: Chocolate soufflé
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3egg yolks
Preparation: Chocolate soufflé
Mix with the chocolate.
Ingredients: Chocolate soufflé
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3 piece(s)egg white
Preparation: Chocolate soufflé
Whip and fold 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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