Sweet tart shell filled with salted caramel sauce and topped with a chocolate souffle filling.

Its like a chocolate souffle pot but you can actually eat the pot. With a hot runny salted caramel sauce inside…

Buttery tart case filled with caramel and a chocolate souffle topping

So I happened to have some leftover short crust pastry and chocolate and loads of time so decided to try out this recipe by Edd Kimber.
I always think that there is some sort of satisfaction when you make your own salted caramel and souffle from scratch. And the thing about souffle is that they are often posted as a premium dessert at restaurant but they are so cheap to make. Something that is definitely worth learning if you want to impress.

So, yes, this recipe is basically short crust pastry lined with salted caramel and topped with souffle mix. And this turns out:

Best served hot…

Try it, it is awesome!

Recipe (for 2 small tarts)

Ingredients:

Short crust pastry enough to line 2 small tart rings (I used 10cm diameter but any other works)
For salted caramel: 60g caster sugar, 60g double cream, 10g unsalted butter, pinch of sea salt
Chocolate souffle topping: 20g unsalted butter, 50g dark chocolate, 1 large egg, 35g caster sugar

Ingredient

To make the salted caramel, put the caster sugar in a small pan over medium heat until dissolved and turned golden brown
At the same time, put the salt, cream and butter and heat until just boiling. Then pour bits by bits into the melted sugar, stirring continuously until smooth and bubbling stops
Line the tart rings with shortcrust pastry and blind bake for 15 minutes in 160C oven
For the chocolate souffle, break the chocolate into pieces and melt in a bowl placed over simmering water. Once melted slowly incorporate the melted butter until smooth
Separate egg yolk and egg white. Mix the egg yolk with 25g of sugar, and whisk with an electric whisk until thick and pale. Then incorporate this into the chocolate mixture (note: make sure the chocolate has cooled down a bit to avoid cooking the egg yolk. When you mix them there is chances that the mixture will go lumpy – don’t worry it will sort itself out at later stage)
Put egg white in a grease free bowl, and whisk with an electric whisk. Pour remaining sugar slowly until meringue is stiff and glossy. Fold the meringue into the chocolate mixture in 3 additions
To assemble. Put a later of caramel into the tart base, and top with souffle mix. Bake for 15 minutes for 10 minutes in 160C. Serve while warm