Soufflé Tart (Created by Jos Lenaers - Restaurant Le Gourmet, Chênée-Liège)
Chocolate short crust pastry
80g icing sugar
1 pinch of salt
1 vanilla pod (cut lengthways and remove the seeds)
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.|
|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.