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.
