Souffle Tarts

Shortbread Tart shell filled with Plum Butter and tenderly Soft Souffle. I guarantee you've never had anything like this! by LettheBakingBeginBlog.com

  • Shortbread Tart shell filled with Plum Butter and tenderly Soft Souffle. I guarantee you’ve never had anything like this!

These tarts are a spin on a classic tart made with shortbread cookie crust, filled with tart jam and topped with meringue that is then supposed to dry in the oven. My mom used to make that kinds of tarts when I was a kid. She still says  it’s her favorite type of tart and every year when she makes a batch of apricot jam, she says she will use it to make tarts.


Pictured tarts are slightly different though. They still have the same shortbread cookie crust, but I put a filling of plum butter (the more tart the better, it cuts down on the sweetness of the souffle) and top them with souffle, or what we would call in Russian, ‘Bird’s Milk’ or ptich’e moloko (ptee-chee-yeh moh-loh-koh)

Shortbread Tart shell filled with Plum Butter and tenderly Soft Souffle. I guarantee you've never had anything like this! by LettheBakingBeginBlog.com

Тарталетки и Суфле – Tartlets & Soufflé

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Russian
Serves: 20-30 tartelettes

Ingredients

Tart Shells

  • 3 egg yolks
  • 1 egg
  • ¾ cup sugar
  • 1 pack/1 cup of Crisco Butter Shortening or 1 cup Butter, room temperature
  • 1 tea spoon baking powder
  • 2.5 - 3 cups all purpose flour

For the Soufflé

  • 7 egg whites
  • 25 grams gelatin
  • 1.5 cups sugar
  • 150 grams butter
  • 200 grams sweetened condensed milk
  • ¼ teaspoon citrus acid or 2 tbsp lemon juice

Also

  • Plum Butter or jam with tartness

Instructions

  1. In a stand mixer fitted with paddle attachment, mix the egg yolks, the egg and sugar together.
  2. Add the butter (room temperature) or the shortening and thoroughly mix again.
  3. Add the flour and the baking powder until the dough starts to come together.
  4. Gather the dough into a ball and place it in the refrigerator for 1 hour.
  5. Divide the dough in 3. While we'll be working with 1 part, leave the other two in the refrigerator until we are finished working with the first one.
  6. Take the dough and roll it with the rolling pin, to a 0.5 mm thickness. Make sure the dough doesn't stick to your working surface by sprinkling it with flour.
  7. Cut out circles 2 cm bigger then your tartlet molds.
  8. Fit them inside the moulds and pat the dough in with your fingertips to make sure there's no air underneath.
  9. Bake, until golden in color or about 15 minutes.
  10. Let cool to room temperature.
  11. Put ¾ of a teaspoon of plum butter into each tartlet. Set aside.

To make Souffle & Fill Tarts

  1. Sprinkle the gelatin over the water and let it dissolve completely.
  2. Add half the above amount of sugar and half of the citric acid.
  3. Heat until sugar is dissolved.
  4. Whip the egg whites with the remaining citric acid and add the sugar in 3 addition.
  5. Careful pour in the gelatin mixture into the whipping egg whites.
  6. Separately whip together the butter and condensed milk.
  7. Gradually add the butter and condensed milk into the whipping egg whites.
  8. Pipe or spoon the soufflé into filled tartlets quickly before it totally generalizes, but a second after it starts to hold it's shape enough to be topping the tarts .
  9. Place in the refrigerator until the souffle firms up.

Bon Appetit & Happy Pinning

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Shortbread Tart shell filled with Plum Butter and tenderly Soft Souffle. I guarantee you've never had anything like this! by LettheBakingBeginBlog.com 

Bon Appetite & Happy Pinning!

Here are some of the things I used in the posts:



 

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Comments

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  • Anonymous

    Marina i was just wondering tu vareniy condensed milk dayesh or the regular?

    email me:[email protected]

    this is Alla Y.

    · Reply
  • Я ставвлю обыкновенную сырую сгущенку 🙂

    · Reply
  • Yuliya Smead

    OMG
    They used to make something like this at the cafe in Ternopil! I loved it and did not know how to make it. They seemed to use cooked condensed milk and add walnuts to the plum jam. In any case you made my day!!

    · Reply
    • Hi Yuliya!
      I’m pretty sure they made it with the dried meringue I described at the beginning of the post, so it’s similar but not totally the same. I might post the one you’re describing though too 🙂
      Glad to be such a good influence on your day 🙂

      · Reply
  • Julia

    They look absolutely delicious, I will definitely try making it soon!

    · Reply
    • Thanks Julia! Let me know how they turn out 🙂

      · Reply
  • These look absolutely delicious.

    · Reply
  • […] the tart shells  I slightly adapted recipe from my Souffle Tarts I posted last week. The tartlets come out very tender and buttery, while still retaining shape to […]

    · Reply
  • yy

    how much water do i mix the gelatin with because it doesnt say and i followed the directions on the gelatin box and it was watery. please clarify the filling.

    · Reply
    • 1/4 cup water is mixed with gelatin. I apologize for not being able to fix this within the recipe, due to some glitches on the website I am unable to edit the recipes at this time, but as soon as I can do it, I will add the water to the recipe.

      · Reply
  • Mila

    What size pack of butter or crisco are we talking about here? Sorry it might be a dumb question 🙂 I’m hoping to try making these tomorrow,they look delicious 🙂

    · Reply
    • I added an affiliate link within the post, if you click on it it will show you a picture of the one I use. Basically you just need 1 cup of crisco butter flavored shortening. Wether you use the individual packs or just scoop 1 cup from the big tub, doesn’t really matter. You can even use butter, but Crisco does produce a finer and more tender crumb. I hope your tarts turn out beautiful and delicious!

      · Reply
  • Alla

    Marina,
    I am thinking to add lime jello in the soufflé to have the green color. If I do that than I am thinking I won’t need to add the Citris acid. Is this correct? What would you recommend?

    Thanks

    · Reply
    • Add the jello and taste it, if it still needs some acidity add a little bit of the citric acid, if not then just leave it as is 🙂 Hope this helps Alla 🙂

      · Reply
  • At what temperature did you bake the shells?

    · Reply
  • tanya

    in this sentence you wrote ” filled with tart jam and topped with meringue that is then supposed to dry in the oven. “… do you mean dry in the fridge? just want to make sure i understand the recipe right. Also in the first step of making the tartlets how long do i beat the eggs with sugar? just until mixed or a certain consistency? thanks

    · Reply
    • First sentence says this ” These tarts are a spin on a classic tart made with shortbread cookie crust, filled with tart jam and topped with meringue that is then supposed to dry in the oven.” – by which I meant that these tarts are similar, but still different from the ones dscribed in the first sentence.

      These ones are filled with Birds Milk kind of souffle, but the classic are filled with dry meringue (egg whites+ sugar= whipped and then dried in the oven).

      You mean the first step of making the tart dough? Usually if it says “mixed” it just means to bring everything together until well combined, not any certain consistency.

      · Reply
      • tanya

        thanks for the response. I got ya!

        · Reply
  • tanya

    Do these souffles need to stay refrigerated until served or can they stay out at room temperature before serving 30min to 1hr.

    · Reply
    • They are best served cold, but should be fine staying out for up to 1 hour. Basically the soufflé is ptiche moloko, just like in the ptiche moloko cake,- and that cake stays out just fine.

      · Reply

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