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.
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.
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.
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.