Soufflé tart
level 1
For those people out there who think a soufflé is great, yet misses a bit of crunch: this recipe will definitely please you. It combines the best of both worlds. A soft, mellow and airy chocolate soufflé on a crunchy sablé base. It's taste and texture. Who wouldn't love that?
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Recipe components
Used Callebaut products
Chocolate short crust pastry
| Ingredients | Preparation |
|---|---|
| Mix together |
| 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 |
|---|---|
Melt. | |
| Mix with the chocolate. |
| 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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