Chocolate soufflé tartlet with pistachio ice cream |

Preparation time: 45 min

Preheat your oven at 370 °F

• Mise en place

  Weigh the ingredients for the pastry and the soufflé mixture. Combine the sifted icing sugar, ground hazelnuts, flour, cocoa powder and salt.

  Prepare the tartlet moulds, two sheets of flexible food-safe plastic and a baking tray if making the chocolate disc finish.

• Shortbread dough

  Using the paddle attachment, cream the softened butter with the 40 g of sugar. Add the egg and mix.

  Add the dry ingredient mixture. Mix just until the dough is uniform, without overworking it.

  Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

  Roll the dough to a thickness of 1 to 2 mm and cut out the required rounds. Freeze for 5 minutes, then take them out one at a time to line the moulds.

  Freeze the lined moulds for 15 minutes. Bake the shells at 370°F for 15 minutes. Let cool.

• Chocolate discs, optional finish

  Melt the dark chocolate from the garnish over a bain-marie, then let it cool slightly before spreading it thinly over a sheet of flexible food-safe plastic, such as a clean vacuum-seal bag.

  As the chocolate begins to set, score 3 cm discs with a round cutter. Place a second sheet of plastic directly on the discs, then set a baking tray on top to keep them flat. Freeze until ready to assemble.

• Chocolate preparation

  Lower the oven to 360°F

  Heat the cream and butter until just simmering. Pour the mixture over the dark chocolate and stir gently with a spatula to make a smooth ganache.

  Whip the egg whites with the 25 g of sugar. About 30 seconds before stopping the mixer, add the egg yolk to the meringue and whip just long enough to incorporate it.

  Gently fold the meringue into the ganache with a whisk. Divide the mixture among the baked and cooled tartlet shells.

  Bake at 360°F for 8 minutes.

• On the plate

  As soon as the tartlets come out of the oven, if you made the chocolate discs, place one in the centre of each soufflé: the heat will melt it gently.

  For the original finish, grate the dark chocolate over the tartlets instead. Place the chopped pistachios beside each tartlet and add a scoop of pistachio ice cream. Serve immediately.