Chocolate Soufflé Tart

טארט סופלה שוקולדRecently, we visited our friend, the pastry chef Pierre-Jean Quinonero in southern France, at the luxurious Grand-Hôtel du Cap-Ferrat. In addition to the recipes we filmed with Quinonero, the pastry chef agreed to share with me his recipe for one of the most exquisite desserts served at the hotel – Chocolate Soufflé Tart.

טארט סופלה שוקולדBut before the recipe, it’s crucial to read the short guide I wrote about the most significant differences between fondant, “half-baked,” and soufflé. These are different products made from different ingredients in different proportions, and many of us tend to confuse them on a daily basis. It’s not uncommon for me to see on a menu or hear from a waiter recommending “chocolate soufflé” when they actually mean a microwaved chocolate cake.

טארט סופלה שוקולדטארט סופלה שוקולדChocolate soufflé is a dessert rich in whipped egg whites, very delicate, and full of air (hence its name). Due to its airy nature, just a few seconds after leaving the oven, it collapses, so it needs to be eaten immediately. This is also why few restaurants serve it.

טארט סופלה שוקולדThe main characteristic of the soufflé is its airy texture, resulting in a uniform and cloud-like consistency. In my opinion, the idea of adding additional textures to this cloud-like dessert is fantastic, making the dessert less monotonous in terms of textures and more interesting and delightful.

טארט סופלה שוקולדטארט סופלה שוקולדSo, what’s better than a combination of tart and soufflé? A cocoa shortcrust pastry with a delicate layer of praliné, a delicate chocolate biscuit, and chilled chocolate sauce. A wonderful combination of textures, flavors, and temperatures.

טארט סופלה שוקולדYes, the dessert consists of several stages, but each one is straightforward to execute, and if you work systematically and prepare all the stages in advance, the serving stage will be easy to perform and so delicious! Pay attention because you need to weigh all the ingredients, there is great importance in accuracy if you want to achieve the perfect result.

טארט סופלה שוקולדChocolate Soufflé Tart
6 individual tarts 

Cocoa Shortcrust Pastry:
115g flour
50g confectioners’ sugar
15g ground almonds
15g cocoa powder
Pinch of salt  
75g butter, cold, cubed
30g egg

Hazelnut Praliné: recipe inside

Chocolate Sauce Insert:
90g boiling water
55g dark chocolate 70%, chopped
3g cocoa powder
10g light brown sugar
30g hazelnut paste

Chocolate Biscuit:
70g egg whites 
80g white sugar (divided into 40+40)
50g egg yolks 
25g cocoa powder

Chocolate Soufflé:
115g dark chocolate 70%, chopped
225g egg whites
35g white sugar

For the assembly:
60g roasted hazelnuts , chopped
chocolate flakes/cocoa nibs 

1. Cocoa Shortcrust Pastry: In a food processor, pulse together all the pastry ingredients except the egg until a sandy texture is achieved.
2. Add the egg and continue to mix just until a dough begins to form, it’s preferable to work with the dough as little as possible.
3. Shape the dough into a ball and roll it between two sheets of baking paper to a thickness of 3 mm. Chill in the refrigerator overnight.
4. Chocolate Sauce Insert: Mix together the chocolate, cocoa, and sugar with the boiling water. Once the chocolate is melted, add the hazelnut paste and mix until a uniform mass is obtained.
5. Pour the mixture into a 6-Cavity disc silicone baking mold with a diameter of 5 cm. Place in the freezer until the mixture is completely frozen, then remove from the silicone mold and store in an airtight container. Take out about 15 minutes before assembly.
6. Chocolate Biscuit: Line a square 20×20 cm baking pan with parchment paper, preheat the oven to 180 degrees Celsius.
7. Whip the egg whites and gradually add 40 grams of sugar, whip until a stable foam is formed (not too stiff).
8. In a separate bowl, whip the egg yolks with 40 grams of sugar. Add the cocoa and mix until a uniform mass is obtained.
9. Transfer one-third of the whipped egg whites to the cocoa and egg yolk mixture and fold until a lighter, airy mass is obtained. Gently fold in the remaining whipped egg whites until a uniform mass is obtained.
10. Spread the biscuit mixture onto the lined baking pan and bake for about 8 minutes, until the biscuit is set.
11. Remove from the oven, immediately flip onto a parchment-lined surface, peel off the baking paper from the biscuit. Let cool slightly and cut out 5 cm diameter circles, store in an airtight container until assembly.

Baking and Assembly
12. Preheat the oven to 160 degrees Celsius and line a large oven tray with baking paper. Grease the outer bottoms of fluted tart molds with a 10 cm diameter, or a fluted brioche mold with a 10 cm diameter bottom (see picture).
13. Remove the shortcrust pastry from the refrigerator and cut out circles with a diameter of 11-12 cm approximately.
14. Place each shortcrust pastry circle on the bottom of a tart mold and gently press the dough onto the folds of the mold, creating a kind of flower with the dough pressed against the outer bottom of the mold (see picture).
15. Arrange the tart molds on the oven tray with the molds upside down and the shortcrust pastry facing upwards, bake for about 15-17 minutes until the crust is dry and baked. Remove from the oven, carefully remove the crusts from the molds, flip them to the “correct” side, and cool on a wire rack.
16. Chocolate Soufflé: Melt the chocolate over a double boiler. Remove from heat source and set aside, keeping the chocolate warm.
17. Whip the egg whites and gradually add the sugar. Whip until a stable foam is formed.
18. Transfer one-third of the whipped egg whites to the melted chocolate and fold to obtain a lighter, airy mass. Gently fold in the remaining whipped egg whites until a uniform mass is obtained. Transfer to a piping bag with a very wide piping tip (4 cm diameter). Alternatively, you can work without a piping tip by cutting the bag to a very wide opening.
19. Just before serving: Preheat the oven to 180 degrees Celsius, place the crust on a parchment-lined baking sheet.
20. Pipe a thin layer of praliné onto the bottom of the crust, place a chocolate biscuit circle in the center, and top it with a disk of chocolate sauce insert. Sprinkle some chopped roasted nuts around the biscuit.
21. Pipe the chocolate soufflé in a way that creates a kind of mound covering the entire bottom and layers we built earlier. It’s recommended to work with a single long squeeze with the piping bag. See the desired shape in the picture.
22. Bake for about 4 minutes, remove from the oven, sprinkle with some chocolate flakes/cocoa nibs, and serve immediately. You can serve with a scoop of ice cream on the side.



  • 21 May 2024

    Dear Sharon
    The pictures of the CHOCOLATE SOUFFLÉ TART are wow and this dessert feels like a wonderful heaven
    This is a new challenge at a very high level 😱💫♥️
    Merci beaucoup

  • 21 May 2024

    Very Excited to make this dessert for my family
    Thank you for sharing the recipe❤️


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