Warm Chocolate Soufflé Tarts

I'm amazed with myself. It's been more then a month since I last made a chocolate desert! For a chocoholic like me, it's pretty abnormal, lol! Perhaps with the stuff that was going on around me lately had dampened my chocolate appetite. :P Hopefully this doesn't carry on, as I can never have too much chocolate...good dark chocolate in any form that is. :))

Today I am going to share with you all something that will melt any chocolate lover's heart. :) In fact, if you love soufflé , you'll love this desert even more! It's call Warm Chocolate Soufflé Tarts. Even the name itself is so tempting. ;)) Elegant chocolate soufflé that gain stability and crunch from a chocolate shortbread crust. Sounds good huh? However the elegant name can't really match those tarts that I baked up. Why?See for yourself. :P It took me ages to get a decent shot of the tarts. (*o*)"

Due to the fluffy "nature" of the soufflé filling, the characteristic look of this tart is to have a crack on the surface. Not that pretty if you ask me. But please don't be discouraged by it's looks, it's truly deceiving....this tart taste heavenly good. :)

I got this recipe from a book call "The Last Course: The Desserts of Gramercy Tavern" by Claudia Fleming. I had this book forever now and would occasionally refer back to it when I want some special desert to serve up. Interested in this tart? Here is the recipe:

Ingredients for Warm Chocolate Soufflé Tarts (makes about 18)

Chocolate Tart Dough:
1/2 cup (4 oz) unsalted butter, softened
1/2 cup (2 oz) +1 tbsp confectioner's sugar
1 large egg yolk
3/4 tsp pure vanilla extract
1/4 cup (3/4 oz) unsweetened coca powder (I used Valrohna Cocoa powder)
1 & 1/4 cup (6.25 oz) all purpose flour

Chocolate Souffle filling:

10 tbsp (5oz) unsalted butter, cut into pieces
5oz extra bittersweet chocolate, chopped (I used Valrohna 70% cocoa)
4 large eggs, room temperature
3/4 cup(5.25 oz) plus 2 tbsp caster sugar
3 tbsp all purpose flour

Method:

• To prepare the pastry dough: In a large bowl, cream the butter and confectioner's sugar together until light and creamy. Add in the egg yolk and beat till smooth. Sift in the flour and cocoa powder and mix till the mixture comes together. Place the dough in a large plastic wrap and chill it at least 2 hrs or up to 3 days.
• To prepare the filling: Over a double boiler, melt the chopped chocolate and butter and stirring till it combines well. Remove from the heat and let cool before use.
• In another bowl, beat the eggs and sugar at high speed till the mixture is light in color, thickens & tripe in volume; also known as ribbon stage. Fold 1/3 of this egg mixture into the cooled chocolate mixture. Once incorporated, fold it back into the remaining 2/3 egg mixture and careful not to deflate the batter.
• Then in 3 separate portions, sift in the flour mixture and folding in carefully till no visible flour. Repeat till all the flour has been folded in. Cover the filling and chill it for at least 2 hours, or at least up to 2 days.
• Preheat the oven to 170C. Take the chilled chocolate dough out from the fridge. On a lightly floured surface, roll the dough into about 10" X 15" rectangle. Using a 2.5" or 3" round cutter, cut out about 16 to 18 rounds. Then press the cut out doughs into the tart tins. Prick the base of the dough in the tins and chill the shells for 20 minutes before baking.
• After chilling, bake the tart shells for 13 to 15 minutes. Remove from oven and let cool completely. (I placed them under the fan.)
• Spoon the chilled souffle fillings into the cooled tart shells to 80% full. Then bake in the oven at the same temperature for another 12 to 14 minutes.
• 
• The filling will puff up but will naturally deflate a little once it starts to cool down. Serve when still warm. Or if you like, chill the tarts and serve them cold...it's equally delicious!

Remember that the key point in making these is to use good quality chocolate & cocoa powder, or it won't taste as good.

How good does that look? Although the picture might make you think its a "brownie" or "cakey" texture, but in fact it's so much lighter then that. Well, it taste exactly like a soufflé ! Once you take a bite, you'll first feel the flaky chocolaty crust then follow by this light and fluffy intense chocolate filling which simply just melts away in your mouth. Truly heavenly. :) Don't wait folks, get busy now and bake some for yourself! :D

Needless to say, I will be submitting this to Aspiring Bakers #10: Easy As Pie ( August 2011) hosted by Janine of Not The Kitchen Sink! Thanks for hosting this month Janine! Have you submitted your post yet? Hurry before the month ends!


Have a good day all! Cheers!