Recipe for Chocolate-Raspberry Soufflé Tart by Pierre Hermé

For the sweet dough with whole wheat flour: in a saucepan, melt the coconut oil at 50°C and add the almond milk. In the bowl of a mixer fitted with a paddle attachment, pour and mix the flour, ground almonds, fleur de sel, and agave syrup. Gradually incorporate the coconut oil-almond milk mixture. Mix as little as possible to obtain a dough that is just combined. Transfer onto a baking sheet covered with plastic wrap and store in the refrigerator.

On a lightly floured work surface, roll out the dough to a thickness of 1.5 mm and cut out disks measuring 10 cm in diameter. Place them on a tray in the refrigerator for 30 minutes before lining them. Using a grease spray, grease circles measuring 7.5 cm in diameter and 1.5 cm in height, line them and trim the excess dough. Set aside for 1 hour in the refrigerator before storing in the freezer.

Preheat your convection oven to 190°C and lower the temperature to 155°C when placing them in the oven. Press the bases onto a baking sheet lined with parchment paper and line them with aluminum foil or paper liners. Fill with dry beans or rice and bake at 155°C for about 15 minutes. Let cool, then remove the liners. Using a sieve or a grater, scrape the edges of the tart bases to make them perfectly straight.

For the chocolate discs: temper the chocolate. On a plastic sheet measuring 60 x 40 cm, spread 320 g of tempered chocolate. Using a 6 cmØ cookie cutter, cut out ten to twelve discs. As soon as the chocolate begins to set, place a sheet of silicone paper and a tray on top to prevent the chocolate from deforming and store at 18°C.

For the chocolate sorbet: melt the chocolate at 50°C in a double boiler. Boil the water and sugar and pour it over the chocolate, blend with an immersion blender, and cool quickly to 4°C. Before churning, blend again. Place the mixture in your sorbet maker, churn until frozen, remove, and store in the freezer at -18°C.

For the soufflé tart mixture: melt the chocolate at 50°C over a double boiler. In a saucepan, pour in the soy cream and coconut oil and heat until the coconut oil is just melted. Pour this mixture over the melted chocolate and gently mix with a spatula until you achieve a smooth consistency. In the bowl of a mixer fitted with the whisk attachment, whip the egg whites and gradually add the brown sugar. Once they form stiff peaks, gently fold in the yolks using the spatula. Add ¼ of the egg whites to the warm ganache. Then, carefully fold in the remaining egg whites, taking care not to deflate the mixture. Use immediately.

For the filling of the tart shells: cut the raspberries in half and fill the bottom of the tarts by placing them cut side up, ensuring that the entire bottom of the tart is covered. Using a piping bag without a nozzle, pipe a dome of soufflé mixture all at once. Freeze for at least 1 hour. Note: For the tart to rise during baking, it is very important that the mixture is piped all at once.

For cooking and plating: At the time of serving, preheat the oven to 180°C (fan). Place the pies on a baking sheet lined with silicone and bake at 170°C for 11 minutes. As soon as you take them out of the oven, place a disk of chocolate in the center of each pie. On the center of a round white plate, draw a line of melted dark chocolate.

To finish, place three halved raspberries cut side up, a scoop of sorbet placed on some pieces of chocolate to prevent it from melting, and the chocolate tart. Serve immediately. Recommended drinks: water, tea, coffee.