- 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)
Тарталетки и Суфле – Tartlets & Soufflé
- 3 egg yolks
- 1 egg
- 3/4 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
- 1/4 teaspoon citrus acid or 2 tbsp lemon juice
- Plum Butter or jam with tartness
In a stand mixer fitted with paddle attachment, mix the egg yolks, the egg and sugar together.
Add the butter (room temperature) or the shortening and thoroughly mix again.
Add the flour and the baking powder until the dough starts to come together.
Gather the dough into a ball and place it in the refrigerator for 1 hour.
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.
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.
Cut out circles 2 cm bigger then your tartlet molds.
Fit them inside the moulds and pat the dough in with your fingertips to make sure there's no air underneath.
Bake, until golden in color or about 15 minutes.
Let cool to room temperature.
Put 3/4 of a teaspoon of plum butter into each tartlet. Set aside.
To make Souffle & Fill Tarts
Sprinkle the gelatin over the water and let it dissolve completely.
Add half the above amount of sugar and half of the citric acid.
Heat until sugar is dissolved.
Whip the egg whites with the remaining citric acid and add the sugar in 3 addition.
Careful pour in the gelatin mixture into the whipping egg whites.
Separately whip together the butter and condensed milk.
Gradually add the butter and condensed milk into the whipping egg whites.
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 .
Place in the refrigerator until the souffle firms up.
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Bon Appetite & Happy Pinning!
Here are some of the things I used in the posts: