Chocolate Soufflé Tart
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This chocolate soufflé tart is a rich and decadent, yet light and airy chocolate soufflé baked in a rich buttery shortcrust pastry. A perfect dessert to serve when you want something chocolaty yet light and refreshing.
One of my favorite chocolate desserts has got to be chocolate soufflé. It’s rich and decadent yet light and airy, which works perfectly after a festive meal.
You can’t take chocolate soufflé with you anywhere because it deflates in matter of minutes. But, you can take this chocolate souffle tart.
About this recipe
This is a simple and easy recipe, but it must be made with a few cautions. Make sure to read my tips below the recipe. There are two components to this tart.
- The shortcrust pastry tart – Can be made up to 2 days ahead of time and kept in the fridge.
Today, I am using the sweet shortcrust pastry made with chilled butter. But, you can also use the rich shortcrust pastry with the creaming method. I have step-by-step tutorials and videos for both of these.
Alternatively, you can use a store-bought shortcrust pastry that is available in any supermarket these days. You can find these ready to roll or already prebaked.
For ready to roll pastry – follow my method – roll and line the pastry tart. Bake it with pie weight for 10 minutes, then, without pie-weight for another 10 minutes - The souffle filling – The filling must be made just before baking so the egg whites do not deflate. You can serve this tart warm with ice cream or cold on its own dusted with powdered sugar.
Ingredients and substitutes
- Flour – Shortcrust pastry is made with all-purpose flour. Do not use any self-rising or cake flours
- Butter – Use unsalted, chilled butter for the best shortcrust pastry.
- Chocolate – It’s all about the chocolate. So, make sure to use good quality chocolate. I am using 60% Callebaut. And yet, often I love to make my soufflé with 80% Godiva chocolate. Do not use baking or compound chocolate for this dessert.
- Sugar – Not much because the chocolate is sweet. But, you can adjust sweetness depending on the chocolate you use.
- Eggs – Contribute to the richness as well as the lightness of the dessert. So, make sure to use large eggs.
- Espresso – I like to use strong espresso for flavor, but you can certainly omit it. You can also use 1 tsp coffee mixed in 2 tbsp of water for a quick substitute.
Quick video
Step by step instructions
Shortcrust pastry shell
- In the bowl of a food processor, combine flour, salt, and sugar – pulse a few seconds.
- Add cubed chilled butter – pulse for 30 seconds to a minute until it resembles bread crumb consistency.
- Then, add the egg yolk – pulse 30 seconds more.
- Next, add 2 to 4 tablespoons water until the mixture forms a dough (see video).
- Transfer to a work surface – bring the dough together to form a disc.
- Wrap in cling wrap and chill in the fridge for about 15 to 30 minutes.
- Dust the work surface with flour.
- Open the dough and roll carefully from the center out turning as you go.
- Use your tart pan as a guide to know how big you need it.
- Transfer the dough to the tart pan.
- Gently press the dough into the tart pan making sure to press down into the shape of the pan.
- Trim the excess dough at the edges with a rolling pin, or your thumb (see video).
- Chill the tart shell for 15 minutes.
- Preheat the oven to 190 C / 375 F.
- Line the tart shell with a crumbled baking/parchment paper and pour in some baking beans or pie weights (see video).
- Bake in a preheated oven for 10 minutes.
- Remove the baking/parchment paper and pie weight.
- Continue baking for 10 minutes more.
- Remove and let cool while you prepare the filling.
Souffle
- Prepare and cool the espresso coffee – set aside.
- Separate the eggs making sure no egg yolks get into the white (read notes) – set aside.
- In a microwave-safe bowl or double boiler, melt the butter and chocolate.
- Add the salt, espresso, and vanilla extract – combine well.
- Next, add the egg yolks, one at a time, making sure to combine well – set aside.
- In a clean grease-free bowl – start whipping the egg whites with cream of tartar.
- Gradually add the sugar while whipping the whites.
- Once all the sugar is in, whip to still peaks.
- Combine the egg whites with the chocolate batter – start by adding a big dollop first and giving it a good mix.
- Fold the rest of the egg whites gently to prevent from deflating them.
- Pour the batter into the partially baked shortcrust pastry shell.
- Bake in the oven for 15 to 20 minutes until the top is set but still a bit soft in the center.
- Cool completely – when baked, the tart will be all puffed up but as it cools it will deflate.
- Once cooled, dust with powdered sugar.
Frequently asked questions
How long will this chocolate soufflé tart keep?
This chocolate soufflé tart will keep in the fridge for 2 days.
Can I make this chocolate soufflé tart ahead of time?
The chocolate soufflé filling does settle as it cools and stays good for up to 2 days.
Can I make the soufflé batter ahead of time?
You can make the chocolate batter ahead of time without the whipped egg whites. You can then whip and fold the egg whites just before baking.
What chocolate is best for soufflé?
Ideally, you can use any chocolate. But, since chocolate is the main flavor component you want to use good quality chocolate that you like to eat.
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Chocolate Souffle Tart
Print Pin Rate Share by Email Share on FB Save GrowCalories: 344kcal
Adjust Servings Here: 9 servings
Description
This chocolate soufflé tart is a rich and decadent, yet light and airy chocolate soufflé baked in a rich buttery shortcrust pastry. A perfect dessert to serve when you want something chocolaty yet light and refreshing.
Video
Ingredients
Shortcrust pastry shell
- 190 grams (1.50 cups) All-purpose flour
- 113 grams (0.5 cups) Unsalted butter ((1 stick) chilled, cubed)
- ¼ tsp Salt
- 50 grams (0.25 cups) Sugar
- 1 Egg yolk large
- 4 tbsp Chilled water (as needed)
- ½ tsp Vanilla extract
Instructions
Shortcrust pastry shell
- In the bowl of a food processor, combine flour, salt, sugar – pulse a few seconds.
- Add cubed chilled butter – pulse for 30 seconds to a minute until it resembles bread crumb consistency.
- Then, add the egg yolk – pulse 30 seconds more.
- Add 2 to 4 tablespoons water until the mixture forms a dough (see video).
- Transfer to a work surface – bring the dough together to form a disc.
- Wrap in cling wrap and chill in the fridge for about 15 to 30 minutes.
- Dust the work surface with flour.
- Open the dough and roll carefully from the center out turning as you go.
- Use your tart pan as a guide to know how big you need it.
- Transfer the dough to the tart pan.
- Gently press the dough into the tart pan making sure to press down into the shape of the pan.
- Trim the excess dough at the edges with a rolling pin, or your thumb (see video).
- Chill the tart shell for 15 minutes.
- Preheat the oven to 190 C / 375 F.
- Line the tart shell with a crumbled baking/parchment paper and pour in some baking beans or pie weights (see video).
- Bake in a preheated oven for 10 minutes.
- Remove the baking/parchment paper and pie weight.
- Continue baking for 10 minutes more.
- Remove and let cool while you prepare the filling.
Souffle
- Prepare and cool the espresso coffee – set aside.
- Separate the eggs making sure no egg yolks get into the white (read notes) – set aside.
- In a microwave-safe bowl or double boiler, melt the butter and chocolate.
- Add the salt, espresso, and vanilla extract – combine well.
- Next, add the egg yolks, one at a time, making sure to combine well – set aside.
- In a clean grease-free bowl – start whipping the egg whites with cream of tartar.
- Gradually, add the sugar while whipping the whites.
- Once all the sugar is in, whip to still peaks.
- Combine the egg whites with the chocolate batter – start by adding a big dollop first and giving it a good mix.
- Fold the rest of the egg whites gently to prevent deflating them.
- Pour the batter into the partially baked shortcrust pastry shell.
- Bake in the oven for 15 to 20 minutes until the top is set but still a bit soft in the center.
- Cool completely – when baked, the tart will be all puffed up but as it cools it will deflate.
- Once cooled dust with powdered sugar.
Recipe Notes & Tips
- Use chilled butter for the best shortcrust pastry
- Don’t skip on chilling time when making pastry
- Separate each egg in a bowl and make sure no egg yolks get into the egg whites. Egg whites will any trace of fat like egg yolk will not whip to stiff peaks. If an egg does not separate properly save it for later and use a fresh egg.
- Use a clean grease-free bowl when whipping egg whites or they won’t whip to stiff peaks.
- Fold the egg whites into the chocolate batter to prevent it deflating.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 344– kcalCarbohydrates: 34– gProtein: 5– gFat: 22– gSaturated Fat: 13– gCholesterol: 118– mgSodium: 203– mgPotassium: 82– mgFiber: 1– gSugar: 17– gVitamin A: 588– IUCalcium: 21– mgIron: 2– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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The title of this recipe is enough to make me want to try it! It sounds absolutely heavenly!
Thanks Eden