Soufflé Tart (Created by Jos Lenaers - Restaurant Le Gourmet, Chênée-Liège)

Chocolate short crust pastry

Ingredients Preparation
130g butter
80g icing sugar
1 pinch of salt
1 vanilla pod (cut lengthways and remove the seeds)
Mix together.
25g almond meal
1 egg
200g flour
10g Callebaut Cocoa Powder CP
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 Preparation
80g Dark Chocolate Callebaut Strong 70-30-38NV Melt.
3 egg yolks Mix with the chocolate
3 egg whites 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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