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Chocolate soufflé tartlet with pistachio ice cream |
Sweet, Chocolate
A pretty tartlet with hazelnut shortbread crust, dark chocolate and pistachio ice cream.
It's best to use 70% dark chocolate for this recipe.
Ingredients
Recipe for 12 tapasShortbread dough
Mousse
Toppings
Preparation time: 45 min
Preheat your oven at 350 °F
-
Shortbread dough
Cream the butter with the sugar, then add all the other dry ingredients and form a homogeneous ball.
Chill for at least 2 hours. Roll out the pastry to 3 mm, then line the molds and bake the tart shells for 30 minutes at 310°F. Set aside. -
Chocolate preparation
Bring the cream and butter to the boil, then pour the mixture over the dark chocolate and blend
gently with a maryse.Beat the egg whites with the sugar, add this meringue to the chocolate mixture and finish with the egg yolk.
Place the mixture in the bottom of your tartlets and bake for 5 to 7 minutes at 350°F. Remove and let stand at room temperature until tasting.
until ready to eat. -
On the plate
Grate some dark chocolate over the tartlet, then place the chopped pistachios on the side of the plate and a scoop of pistachio ice cream on top.
a scoop of pistachio ice cream on top.
It's best to use 70% dark chocolate for this recipe.
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Let yourself be drawn into your chef's world and create a delicious 3-course meal to wow your guests! A glass of bubbly on arrival!
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Let yourself be drawn into your chef's world and create a delicious 3-course meal to wow your guests! A glass of bubbly on arrival!
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Let yourself be drawn into your chef's world and create a delicious 3-course meal to wow your guests! A glass of bubbly on arrival!
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CHIC MENU WITH WINE PAIRINGS
A 3 courses wine-paired menu, 3 glasses of wine included
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CHIC MENU WITH WINE PAIRINGS
A 3 courses wine-paired menu, 3 glasses of wine included
- Citrus-marinated scallops with cauliflower and hazelnut |
- Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
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