Soufflé tart

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?


Created by
  • Jos Lenaers - Chef and member of Jeunes Restaurateurs d'Europe

Chocolate short crust pastry

ingredients preparation
  • 130g
  • 80g
    icing sugar
  • 1pinch
  • 1pod(s)

Mix together

  • 25g
    almond powder
  • 1
    whole egg(s)
  • 200g
  • 10g

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


  • 3
    egg yolks

Mix with the chocolate.

  • 3piece(s)
    egg white
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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