Chocolate curd tart soufflé with berries
12 servings
180 minutes
Chocolate-Cottage Cheese Tart-Soufflé with Berries is an exquisite dessert that embodies a harmony of flavors and textures. Its delicate soufflé made from cottage cheese and yogurt, infused with a light vanilla note, melts in the mouth, while the rich chocolate base with a slight crispy crust creates the perfect contrast. The berries submerged in the airy mass add freshness and a hint of tartness, highlighting the sweetness of the base. Although this tart-soufflé is inspired by Korean cuisine, it carries elements of European pastry tradition, combining simplicity of ingredients with sophistication of taste. Perfect as a delicate treat for evening tea or a romantic dinner.
1
Let's prepare the dough. Pass the cottage cheese (150 g) through a sieve. Mix it with sugar, egg, butter, and vanillin.
- Curd cheese (tvorog): 350 g
- Sugar: 2 tablespoons
- Chicken egg: 1 piece
- Butter: 30 g
- Vanillin: 0.5 piece
2
Melt the chocolate in a water bath or microwave. Add to the cottage cheese mixture and stir.
- Dark chocolate: 30 g
- Curd cheese (tvorog): 350 g
3
Gradually add flour with baking powder, kneading the dough (the dough remains very soft but does not stick to the hands). Wrap it in plastic wrap and refrigerate for about 20 minutes.
- Wheat flour: 130 g
- Baking powder (raising agent): 1 g
4
Grease the baking pan well with butter (22 cm pan). Spread the dough with your hands, forming edges 2.5–3 cm high. Poke the dough frequently with a fork (bottom and bending areas of the dough).
- Butter: 30 g
5
We send it to the oven preheated to 190 degrees for 20 minutes.
6
We are preparing a soufflé. Soak the gelatin in cold water, no more than 5 mm above the gelatin. Let it swell.
- Gelatin: 2.5 tablespoons
7
Whip the yogurt with powdered sugar in a blender or mixer. Add cottage cheese (200 g) and whip again.
- Yoghurt: 360 g
- Icing sugar: 80 g
- Curd cheese (tvorog): 350 g
8
Place the swollen gelatin on the heat and let it melt without boiling. While constantly whisking the cottage cheese-yogurt mixture, slowly pour in the gelatin. Whisk everything well.
- Gelatin: 2.5 tablespoons
9
Pour into the soufflé base. Send everything to the fridge to set.
10
After 15-20 minutes, when the soufflé starts to set, take out the tart and insert berries (of your choice) into the soufflé. Then put it back in the fridge to fully set for about 2 hours or overnight.
- Fresh berries: 250 g
11
Remove the finished tart soufflé from the mold onto a plate. Decorate with mint leaves.
