Chocolate Soufflé Tart

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 tsp salt
• 1 cup (200g) cold unsalted butter, cut into small pieces
• 1/4 cup confectioners' sugar
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup dark chocolate chips (70% cocoa)
• 1 tsp vanilla extract

Instructions

Make the Pastry Crust

1. In a medium bowl, whisk together flour and salt.
2. Add cold butter; use a pastry blender or fingers to work into flour until mixture resembles coarse crumbs.
3. Sprinkle confectioners' sugar over top; gently fold in with a fork.

Roll Out Pastry

1. Turn dough onto lightly floured surface; knead gently 2-3 times, just until it comes together.
2. Form into disk; wrap in plastic wrap. Chill for at least 30 minutes.

Make the Chocolate Soufflé Filling

1. Preheat oven to 375°F (190°C).
2. In a double boiler or heatproof bowl set over simmering water, melt chocolate chips.
3. Whisk together eggs and granulated sugar until light and fluffy.
4. Add melted chocolate, vanilla extract; whisk until smooth.

Assemble the Tart

1. Roll out chilled pastry to 12-inch circle.
2. Transfer dough to 9-inch tart pan with removable bottom.
3. Fill pastry shell with soufflé mixture; smooth top.
4. Bake for 35-40 minutes or until golden brown and set.

Serve

• Allow tart to cool in pan for 10 minutes.
• Run knife around edges to release.
• Transfer to wire rack to cool completely.
• Dust with confectioners' sugar before serving.