The Chocolate Soufflé Tart is a decadent dessert that has captivated the hearts and taste buds of dessert enthusiasts worldwide. This exquisite treat combines the rich, velvety texture of a classic chocolate soufflé with a tart’s buttery, flaky crust, creating a harmonious symphony of flavors and textures in every bite. What sets the Chocolate Soufflé Tart apart is its luxurious taste and elegant presentation, making it a show-stopping dessert for any occasion. The luscious chocolate filling, made from premium quality chocolate and whipped egg whites, rises to a light and airy consistency, while the crisp tart shell provides the perfect contrast. One of the reasons for its popularity is its versatility. The Chocolate Soufflé Tart can be customized with various flavorings and toppings, such as fresh berries, whipped cream, or a drizzle of chocolate sauce, allowing for endless creative possibilities. Whether served as a stunning centerpiece at a dinner party or enjoyed as a special treat for yourself, the Chocolate Soufflé Tart is sure to delight and impress all who indulge in its exquisite flavors.
Why is this the best recipe?
Rich and Decadent Flavor: The combination of semi-sweet or bittersweet chocolate, butter, sugar, and espresso creates a rich and decadent chocolate flavor that will satisfy any chocolate lover. Light and Fluffy Texture: By folding whipped egg whites into the chocolate mixture, you create a light and airy texture characteristic of a soufflé. This adds a delicate contrast to the rich chocolate flavor. Versatile and Adaptable: This recipe allows for some flexibility in terms of the chocolate and sweetness levels. Depending on your preference, you can use semi-sweet or bittersweet chocolate and adjust the sugar to suit your taste. Beautiful Presentation: The tart is baked in a tart pan with a removable bottom, which makes for a stunning presentation. Dusting the tart with powdered sugar before serving adds a lovely finishing touch. Partially Baked Shortcrust Pastry: Partially baking the shortcrust pastry before adding the chocolate soufflé filling ensures that the crust is fully cooked and contrasts the creamy filling nicely.
Ingredients and substitutes
Shortcrust Pastry: Forms the base of the tart, providing a buttery and crisp texture. You can also use store-bought pie crust or cookie crust as a time-saving alternative. All-purpose flour: Provides structure to the shortcrust pastry. Gluten-free flour blend for a gluten-free version. Granulated sugar: Sweetens the shortcrust pastry and the chocolate soufflé. You can use any other granulated sweetener, like coconut sugar or brown sugar, as a substitute. Unsalted butter: Adds richness and flavor to the shortcrust pastry and the chocolate soufflé. You can also use margarine or shortening, but the taste and texture may differ slightly. Egg yolk: Binds the shortcrust pastry together and adds richness. For a vegan option, you can use a commercial egg replacer or a flaxseed or chia seed egg. Ice water: Helps bind the shortcrust pastry dough together. You can also use cold milk or dairy-free milk as a substitute. Semi-sweet or bittersweet chocolate: Provides the main chocolate flavor for the soufflé. Depending on your preference, you can also use dark chocolate or milk chocolate. Egg yolks Add richness and help thicken the chocolate soufflé. For a lighter option, use fewer egg yolks or substitute with whole eggs. Granulated sugar: Sweetens the chocolate soufflé. You can use any other granulated sweetener as a substitute. Espresso powder or strong brewed espresso: Enhances the chocolate flavor. Instant coffee or omit if you prefer a less pronounced coffee flavor. Vanilla extract: Adds flavor to the chocolate soufflé. Other extracts, like almond or hazelnut, can be used for a different flavor profile. Egg whites: Whipped egg whites add airiness and help the soufflé rise. Aquafaba (the liquid from canned chickpeas) can be used as a vegan alternative. Powdered sugar: Used to dust the tart before serving. You can grind granulated sugar in a blender to make powdered sugar.
Step-by-step: Chocolate soufflé tart
Prepare the shortcrust pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together, adding ice water as needed. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Pre-bake the tart shell: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and line a 9-inch tart pan with a removable bottom. Prick the bottom of the tart shell with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for about 15 minutes or until the edges are lightly golden. Remove the weights and parchment paper and bake for 5-7 minutes or until the bottom is lightly golden. Set aside to cool.
Make the chocolate soufflé: Reduce the oven temperature to 350°F (175°C). In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and let cool slightly. Whisk together the egg yolks, sugar, espresso powder, and vanilla extract in a separate bowl until pale and thick. Combine: Gradually whisk the chocolate mixture into the egg yolk mixture until well combined. In a clean, dry bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
Assemble and bake the tart: Pour the chocolate soufflé mixture into the pre-baked tart shell. Bake for about 20-25 minutes, or until the soufflé is set around the edges but still slightly jiggly in the center. Remove from the oven and let cool completely. Dust with powdered sugar before serving.
Tips for Success
Prepare the Shortcrust Pastry Properly: Ensure the shortcrust pastry is chilled before rolling it out and lining the tart pan. This helps prevent shrinkage during baking. Partially Bake the Pastry: Partially baking the shortcrust pastry before adding the chocolate soufflé filling helps ensure the crust is fully cooked and doesn’t become soggy. Melt Chocolate and Butter Gently: When melting the chocolate and butter for the soufflé filling, do so gently over a double boiler or in the microwave in short intervals, stirring frequently to prevent burning. Whip Egg Whites to Stiff Peaks: Whip the egg whites until they form stiff peaks before folding them into the chocolate mixture. This will help give the soufflé its light and airy texture. Fold Egg Whites Carefully: Fold the whipped egg whites into the chocolate mixture gently and in batches to avoid deflating the mixture. Use High-Quality Chocolate: For the best flavor, use high-quality chocolate. The chocolate is the star of this dessert, so it’s worth investing in good quality. Don’t Overbake: Bake the tart just until the soufflé is set around the edges but still slightly jiggly in the center. Overbaking can result in a dry and dense texture. Let it Cool Properly: Allow the tart to cool completely before serving. This allows the soufflé to set properly and makes it easier to slice. Serve with Whipped Cream or Ice Cream: For a delicious contrast to the rich chocolate flavor, serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream. Store Properly: Store any leftover tart in the refrigerator, covered, for up to 3-4 days. Allow it to come to room temperature before serving leftovers.
Creative variations
Nutella Swirl: Swirl some Nutella into the chocolate soufflé mixture before baking for a Nutella-marbled effect. Salted Caramel: Drizzle salted caramel sauce over the cooled tart before serving for a sweet and salty contrast. Mint Chocolate: Add a few drops of peppermint extract to the chocolate soufflé mixture for a refreshing twist. Orange Infusion: For a citrusy flavor, add some orange zest or a splash of orange liqueur to the chocolate soufflé mixture. Raspberry Coulis: Serve the tart with a drizzle of raspberry coulis or fresh raspberries for a fruity addition. Coconut Flakes: Sprinkle toasted coconut flakes over the tart before serving for added texture and flavor. Chili Chocolate: For a spicy kick, add a pinch of chili powder or cayenne pepper to the chocolate soufflé mixture. Almond Crunch: Sprinkle chopped almonds or almond brittle over the tart before serving for added crunch. White Chocolate Drizzle: Drizzle melted white chocolate over the cooled tart for a decorative touch and extra sweetness. Coffee Infusion: Replace the espresso powder with instant coffee granules for a stronger flavor.
Creative ways to serve soufflé tart
Mini Tartlets: Use a mini tart pan to create individual-sized tartlets. They’re perfect for parties or gatherings. Tart à la Mode: Serve a slice of the tart with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert combination. Chocolate Sauce: Drizzle warm chocolate sauce over the tart just before serving for an extra chocolatey experience. Fresh Berries: To add freshness and color, serve the tart with a side of fresh berries, such as raspberries or strawberries. Caramelized Bananas: Top the tart with caramelized banana slices for a sweet and gooey addition. Nutty Crunch: Sprinkle chopped nuts, such as almonds or hazelnuts, over the tart for added texture and flavor. Flavored Whipped Cream: Infuse your whipped cream with flavors like vanilla, almond, or mint for a twist on the classic topping. Cocoa Dusting: Dust the tart with cocoa powder or powdered sugar for a simple yet elegant presentation. Chocolate Shards: For a decorative touch, garnish the tart with shards of dark, milk, or white chocolate. Liqueur Soaked Fruit: Serve the tart with fruit that has been soaked in liqueur, such as cherries in kirsch or oranges in Grand Marnier, for a boozy twist.
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Frequently asked questions
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