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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.

Note

It's best to use 70% dark chocolate for this recipe.

Ingredients

Recipe for 12 tapas

Shortbread dough

180 Gr

Softened butter

180 Gr

Sugar

165 Gr

Hazelnut powder

150 Gr

Flour

45 Gr

Cocoa powder

Mousse

275 Gr

Dark chocolate

200 Gr

Softened butter

125 Gr

35% whipping cream

1 Unit(s)

Egg yolk

100 Gr

Egg white

25 Gr

Sugar

Toppings

12 Scoop(s)

Pistachio ice cream

12 Tsp

Pistachios

50 Gr

Dark chocolate

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.