Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1/3 cup (40 g) powdered sugar
- 1/4 tsp fine sea salt
- 1/2 cup (115 g) cold unsalted butter
- 1 large egg (for the tart dough)
- 7 oz (200 g) bittersweet chocolate (60–70%), chopped
- 4 Tbsp (60 g) unsalted butter (for the filling)
- 5 large eggs, separated (for the soufflé)
- 2/3 cup (135 g) granulated sugar, divided
- 1 tsp vanilla extract; pinch of salt; 1/4 tsp cream of tartar (optional)
- Softly whipped cream and berries, for serving (optional)
Do This
- 1. Make tart dough: rub flour, powdered sugar, salt, and cold butter to sandy crumbs; mix in egg until it just comes together. Chill 45 minutes.
- 2. Roll dough, line a 23 cm / 9-inch tart pan, trim edges, dock with a fork, and freeze 15 minutes. Preheat oven to 180°C / 350°F.
- 3. Blind-bake shell 15 minutes with parchment and pie weights, then 10–12 minutes without, until golden. Cool completely.
- 4. For the filling, melt chocolate and butter together; whisk in vanilla, a pinch of salt, and egg yolks.
- 5. Whip egg whites with cream of tartar, gradually adding sugar to glossy, medium-stiff peaks. Fold into chocolate base in 3 additions.
- 6. Increase oven to 190°C / 375°F. Pour batter into cooled tart shell, mounding slightly.
- 7. Bake 18–22 minutes until dramatically puffed and just wobbly in the center. Serve immediately with whipped cream and berries.
Why You’ll Love This Recipe
- A show-stopping dessert: crisp, buttery tart shell with a towering, cloud-light chocolate soufflé center.
- All the drama of a classic soufflé, but in an easier, more forgiving tart format.
- Make the tart shell ahead, then whip and bake the soufflé filling just before serving.
- Deep chocolate flavor balanced by airy texture and cool whipped cream or berries.
Grocery List
- Produce: Fresh berries (raspberries, strawberries, or mixed berries, optional), fresh mint (optional garnish).
- Dairy: Unsalted butter, heavy cream (for serving), large eggs.
- Pantry: All-purpose flour, powdered (icing) sugar, granulated sugar, bittersweet chocolate (60–70%), vanilla extract, fine sea salt, cream of tartar (optional), unsweetened cocoa powder or extra powdered sugar for dusting (optional), instant espresso powder or strong coffee (optional).
Full Ingredients
For the Crisp Tart Shell (Pâte Sucrée)
- 1 1/4 cups (160 g) all-purpose flour
- 1/3 cup (40 g) powdered (icing) sugar
- 1/4 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, cold and cut into small cubes
- 1 large egg, cold
- 1–2 tsp cold water, only if needed
- Extra flour, for dusting the work surface
For the Chocolate Soufflé Filling
- 7 oz (200 g) bittersweet chocolate (60–70% cocoa), finely chopped
- 4 Tbsp (60 g) unsalted butter, cut into pieces
- 5 large eggs, separated, at room temperature
- 2/3 cup (135 g) granulated sugar, divided
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
- 1/4 tsp cream of tartar (optional, helps stabilize egg whites)
- 1 Tbsp strong brewed coffee or 1 tsp instant espresso powder (optional, to deepen chocolate flavor)
To Finish and Serve (Optional but Recommended)
- 1 cup (240 ml) cold heavy cream
- 1–2 Tbsp powdered sugar, to sweeten the cream
- Fresh berries (raspberries, strawberries, or mixed)
- Extra powdered sugar or unsweetened cocoa powder, for dusting the top
- Fresh mint leaves, for garnish
Step-by-Step Instructions
Step 1: Make the sweet tart dough
In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold diced butter. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture looks like coarse, sandy crumbs with a few pea-sized bits of butter remaining. Work quickly so the butter stays cold.
Lightly beat the egg in a small bowl, then drizzle it over the flour mixture. Use a fork to gently toss and press the mixture together until it starts to clump. If it seems very dry and there are still lots of floury bits at the bottom, sprinkle in 1–2 teaspoons of cold water and mix again just until the dough holds when you press it together.
Turn the dough out onto a piece of plastic wrap or parchment. Gently press it into a flat disk (do not knead; that makes it tough). Wrap well and chill in the refrigerator for at least 45 minutes and up to 2 days.
Step 2: Roll out and line the tart pan
After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5–10 minutes so it softens slightly and is easier to roll. Lightly flour your work surface and rolling pin. Roll the dough into a circle about 28–30 cm (11–12 inches) in diameter and about 3 mm (1/8 inch) thick.
Carefully roll the dough up around the rolling pin, then unroll it over a 23 cm / 9-inch tart pan with a removable bottom. Gently ease the dough into the corners and up the sides without stretching it. Press it firmly against the sides and bottom to avoid air pockets.
Trim excess dough by rolling the pin across the top edge or cutting with a sharp knife. Use any scraps to patch thin spots. Prick the base several times with a fork to prevent bubbling. Place the lined pan in the freezer for 15 minutes to firm up while you preheat the oven.
Step 3: Blind-bake the tart shell
Preheat your oven to 180°C / 350°F with a rack in the middle position. Place the chilled tart shell on a baking sheet. Line the shell with a piece of parchment paper or foil, making sure it covers the base and sides. Fill it with pie weights, dried beans, or uncooked rice all the way to the top to support the sides.
Bake for 15 minutes. Carefully lift out the parchment and weights (they will be hot). Return the tart shell to the oven and bake for another 10–12 minutes, until the crust is a light golden brown and looks dry on the bottom.
Transfer the baking sheet with the tart shell to a rack and let it cool completely. This can take 30–40 minutes. The shell should be cool or just slightly warm before you add the soufflé filling.
Step 4: Prepare the chocolate base
When the tart shell is nearly cool, start the filling. Preheat the oven to 190°C / 375°F, still with the rack in the middle. Place the chopped chocolate and 4 tablespoons (60 g) butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (do not let the bottom touch the water) and stir until completely melted and smooth. Alternatively, melt in the microwave in 20–30 second bursts, stirring each time.
Remove from heat. Stir in the vanilla, a pinch of salt, and the coffee or espresso powder, if using. Let the mixture cool for 2–3 minutes so it is warm but not hot.
In a separate bowl, lightly whisk the 5 egg yolks just to break them up. Slowly whisk the yolks into the warm chocolate mixture until fully blended and glossy. Set aside; this is your chocolate base.
Step 5: Whip the egg whites
Place the 5 egg whites in a clean, dry mixing bowl (any trace of grease or yolk can prevent them from whipping properly). Add the cream of tartar, if using. With an electric mixer on medium speed, beat until the whites are foamy and opaque.
Increase the speed to medium-high. Gradually add the granulated sugar in a slow, steady stream. Continue whipping until the meringue is thick, glossy, and forms medium-stiff peaks—when you lift the beaters, the peaks should stand up but just gently fold over at the tip. Avoid overbeating until dry; that makes folding more difficult and can deflate the soufflé.
Step 6: Fold the meringue into the chocolate and fill the shell
Use a spatula to stir about one-third of the whipped egg whites into the chocolate base. This first addition can be fairly vigorous and is meant to lighten the mixture so it will accept the rest more easily.
Gently fold in the remaining whites in two more additions, using broad, sweeping motions from the bottom of the bowl up and over the top. Rotate the bowl as you go, and stop as soon as you no longer see streaks of white. The mixture should be airy and slightly thick, not runny.
Place the cooled tart shell (still on its baking sheet) on the counter. Pour the soufflé batter into the shell, mounding it slightly in the center. Smooth the top gently with a spatula, but do not press down—you want to keep as much air as possible. Work quickly now; the filled tart should go into the oven right away.
Step 7: Bake for dramatic height and serve
Slide the baking sheet with the filled tart into the preheated 190°C / 375°F oven. Bake for 18–22 minutes, without opening the oven door for at least the first 15 minutes. The tart is done when it has puffed dramatically 2–4 cm (about 1–1.5 inches) above the crust, the top is matte and slightly cracked, and the center still has a gentle wobble when you nudge the pan.
Remove from the oven and, if desired, quickly dust the top with powdered sugar or cocoa powder. Serve immediately for maximum height; the soufflé will naturally begin to settle within a few minutes, but it will still be delicious—more like a warm, mousse-like tart as it deflates.
For serving, whip the cold heavy cream with powdered sugar to soft peaks. Cut slices of the warm tart with a sharp knife (wiping between cuts), and add a spoonful of whipped cream, fresh berries, and a few mint leaves to each plate.
Pro Tips
- Use room temperature eggs for the filling. They whip to more volume and give a higher rise. Separate them while cold, then let whites and yolks sit out for 20–30 minutes.
- Keep everything very clean for whipping whites. Any grease or a trace of yolk can ruin your meringue. Use a spotless bowl and beaters.
- Do not overwork the tart dough. Mix just until it comes together. Over-kneading develops gluten and makes the crust tough and prone to shrinking.
- Resist opening the oven door. The first 15 minutes are crucial for the soufflé’s rise. Opening the door too early can cause it to deflate.
- Serve promptly, but do not stress about a little collapse. This tart is beautiful at full height, yet still luxurious and velvety even after it settles.
Variations
- Orange-scented chocolate soufflé tart: Add 1–2 tsp finely grated orange zest to the melted chocolate along with the vanilla. Serve with candied orange peel or segments.
- Mocha soufflé tart: Increase the coffee or espresso powder to 2 Tbsp strong coffee or 2 tsp espresso powder and dust the top with cocoa instead of powdered sugar.
- Hazelnut twist: Replace 1/4 cup (30 g) of the flour in the tart shell with finely ground hazelnuts or hazelnut meal, and sprinkle a few toasted chopped hazelnuts over the whipped cream when serving.
Storage & Make-Ahead
This dessert is at its most dramatic within 5–10 minutes of coming out of the oven, but it is still very tasty later.
You can make the tart shell completely in advance: bake, cool, and store it tightly wrapped at room temperature for up to 24 hours. The dough itself can be made and kept in the fridge for up to 2 days or frozen for up to 1 month (thaw overnight in the fridge before rolling).
The chocolate base (melted chocolate, butter, yolks, flavorings) can be prepared up to 2 hours ahead and kept at room temperature, tightly covered. Whip the whites, fold them in, and bake just before serving.
Leftover baked tart will deflate but turns into a fudgy, mousse-like chocolate tart. Cool completely, then cover and refrigerate for up to 2 days. Enjoy chilled or gently rewarmed in a 150°C / 300°F oven for 8–10 minutes. The tart shell will gradually lose its crispness after refrigeration.
Nutrition (per serving)
Approximate values per slice (1/8 of tart, without whipped cream or berries): about 480 calories; 34 g fat; 40 g carbohydrates; 5 g fiber; 24 g sugar; 8 g protein; 260 mg sodium. Adding a generous spoonful of lightly sweetened whipped cream will add around 70–90 calories per serving.
