Valrhona Manjari Chocolate Soufflé Tart with Candied Kalamata Olives
Pastry Chef Elissa Narow of Custom House – Chicago, IL
Adapted by
November 2007

Yield: 4 Servings

 Pastry Chef Elissa Narow's Valrhona Manjari Soufflé Tart with Candied Kalamata Olives on StarChefs.comIngredients:

    Tart Dough:
  • 238 grams all-purpose flour
  • 25 grams cocoa powder
  • 88 grams sugar
  • 5 grams salt
  • 175 grams butter, cubed and cold
  • 1 egg

    Tart Filling:
  • 142 grams butter
  • 170 grams Valrhona Manjari chocolate
  • 75 grams yolks
  • 2½ Tablespoons granulated sugar
  • ½ Tablespoon all-purpose flour
  • 120 grams egg whites
  • ½ Tablespoon granulated sugar

    Candied Kalamata Olives:
  • 1 cup sugar
  • 1 cup water
  • ½ cup Kalamata olives, pitted and sliced lengthwise

    Olive Oil Ice Milk:
  • ½ cup sugar
  • 1 cup water
  • ¼ cup Ranieri filtered extra virgin olive oil
  • 2 cups whole milk

    To Assemble and Serve:
  • Chocolate sauce
  • Toasted pine nuts
  • Miguel and Valentino Siurana unfiltered extra virgin olive oil

For the Tart Dough:
Place the flour, cocoa powder, sugar and salt in Robot Coupe and mix for 1 minute. Add the butter and gently mix until crumbly. Add the egg and mix until crumbly again. Remove and finish kneading by hand on table surface. Let rest for at least 1 hour. Preheat oven to 325°F, roll dough into an 1/8 inch-thick sheet, and press into tart rings. Chill for 20 minutes, then blind-bake for 10 to 12 minutes, or until done. Save scrap dough to bake and grind for plate garnish.

For the Tart Filling:
Melt the butter and chocolate over a bain marie and allow to cool slightly. Meanwhile, whip the yolks, sugar, and flour until light and fluffy. Mix the cooled chocolate mixture with the yolks. Whip the whites until frothy, then slowly add the sugar and whip to stiff peaks. Fold the whites into the chocolate mixture and fill the pre-baked tart shells. The tarts can be frozen and baked directly from the freezer or immediately baked in a 375°F convection oven with the fan on high for about 8 minutes, or until the filling has souffled and is still slightly liquid in the center.

For the Candied Kalamata Olives:
Bring sugar and water to boil. Lower the heat to a high simmer, add olives, and cook until candied.

For the Olive Oil Ice Milk:
Bring sugar and water to a boil, cool, then blend with olive oil and milk until emulsified. Spin in ice cream machine and reserve in the freezer.

To Assemble and Serve:
Spoon a dot of chocolate sauce on a plate and place baked tart on top. Top with Candied Kalamata Olives, pine nuts, and a quenelle of Ice Milk. Garnish with chocolate sauce, additional olives, and pine nuts. Finish with a drizzle of olive oil.


back to top