Chocolate soufflé tartlets

Recipe from: 8/5/2004 12:00:00 AM

Ingredients 20
Servings 4
Time

Ingredients

  • PASTRY SHELLS
  • 50
    g
    walnuts, toasted
  • 160
    ml
    icing sugar
  • 60
    ml
    cocoa powder
  • 115
    g
    butter, cut into 1 cm squares
  • 380
    ml
    cake flour
  • pinch of salt
  • 1
    egg, lightly whisked
  • GANACHE BALLS
  • 60
    g
    dark chocolate, chopped
  • 15
    ml
    thick cream
  • SOUFFLÉ
  • 40
    g
    dark chocolate, chopped
  • 40
    g
    unsalted butter
  • 50
    ml
    cocoa powder
  • 40
    ml
    thick cream
  • 2
    egg yolks
  • 4
    egg whites
  • pinch of cream of tartar
  • 30
    ml
    sugar
 

Method

 
PASTRY SHELLS
Preheat the oven to 190 °C.
Process the walnuts, icing sugar and cocoa powder in a food processor until fine. Add the butter and pulse until blended.
Add the flour and salt and pulse until all the flour has been incorporated.
Add the egg and pulse until just mixed.
Spoon the mixture into a mixing bowl and knead gently to form a stiff dough.
Leave to rest for 30 minutes.
Roll out the dough between two layers of clingfilm and line four loose-bottomed 8 cm diameter tins.
Neaten the edges and leave to rest again for 60 minutes.
Bake blind (filled with beans) for 10 minutes.
Remove the beans and bake for another two to three minutes.
Place the tins on a wire rack and leave to cool.
GANACHE BALLS
Melt the chocolate, pour the cream over the chocolate and stir until smooth. Chill for one hour.
Divide the ganache mixture into four equal parts and shape into balls.
Set aside or chill until needed.
SOUFFLÉ
Melt the chocolate, butter and cocoa powder in the top of a double boiler.
Whisk together the cream and egg yolks until frothy and whisk into the chocolate mixture.
Whisk the egg whites lightly until just before they become frothy, add the cream of tartar and whisk until soft peaks begin to form.
Fold a quarter of the whisked egg whites into the chocolate mixture, mix gently, then fold in the remaining egg whites.
Place the tins holding the pastry shells on a baking sheet and fill the shells nearly to the top with the soufflé mixture.
Place a ganache ball in the centre of each tartlet and bake at 190 °C for eight to 10 minutes.
The soufflé will puff up, the surface will turn dull and form a hollow in the centre.
Remove the tartlets from the tins (press the bottom with a spice bottle to lift out the tartlets) and serve immediately.
 

Read more on: bake  |  dairy
 

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