Chocolate Souffle Tart
Calories: 17
Adjust Servings Here: 9 servings
Description
This ultimate chocolate soufflé tart is the ultimate chocolate lover's dream. A rich, velvety chocolate filling sits atop a buttery, flaky crust, creating a heavenly dessert experience. This tart will impress at any gathering with its luxurious taste and elegant presentation.
Ingredients
Shortcrust pastry
- 1 ¼ cups (160 g) All-purpose flour
- ¼ cup (50 g) Granulated sugar
- ¼ tsp Salt
- ½ cup (113 g) Cold unsalted butter cut into small pieces
- 1 large egg yolk
- 1-2 tbsp Ice water as needed
Chocolate soufflé
- 8 ounces (226 g) Semi-sweet or bittersweet chocolate chopped
- ½ cup (113 g) Unsalted butter
- 4 large Egg yolks
- ½ cup (100 g) Granulated sugar
- 2 tsp Espresso powder or strong brewed espresso
- 1 tsp Vanilla extract
- 4 large Egg whites
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Prepare the shortcrust pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together, adding ice water as needed. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.1 ¼ cups All-purpose flour, ¼ cup Granulated sugar, ¼ tsp Salt, ½ cup Cold unsalted butter, 1 large egg yolk, 1-2 tbsp Ice water
- Pre-bake the tart shell: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and line a 9-inch tart pan with a removable bottom. Prick the bottom of the tart shell with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for about 15 minutes or until the edges are lightly golden. Remove the weights and parchment paper and bake for an additional 5-7 minutes or until the bottom is lightly golden. Set aside to cool.
- Make the chocolate soufflé: Reduce the oven temperature to 350°F (175°C). In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and let cool slightly. Whisk together the egg yolks, sugar, espresso powder, and vanilla extract in a separate bowl until pale and thick.8 ounces Semi-sweet or bittersweet chocolate, ½ cup Unsalted butter, 4 large Egg yolks, ½ cup Granulated sugar, 2 tsp Espresso powder or strong brewed espresso, 1 tsp Vanilla extract
- Combine: Gradually whisk the chocolate mixture into the egg yolk mixture until well combined. In a clean, dry bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.4 large Egg whites, Pinch of salt
- Assemble and bake the tart: Pour the chocolate soufflé mixture into the pre-baked tart shell. Bake for about 20-25 minutes, or until the soufflé is set around the edges but still slightly jiggly in the center. Remove from the oven and let cool completely. Dust with powdered sugar before serving.Powdered sugar
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