Chocolate Souffle Tarts

Just in time for Valentine's Day, these decadent tarts will butter up your sweetheart

Credit: Flickr awhiskandaspoon

Love and chocolate go hand in hand with these chocolate souffle tarts

Bake these decadent chocolate souffle tarts for your sweetie this Valentine’s Day, or anytime you’re craving a chocolaty dessert

Shortcrust Pastry:


  • 1 cup unbleached flour

  • 1/2 cup unsalted butter

  • 3 Tbsp. icing sugar


  1. Place all ingredients in the bowl of a food processor.
  2. Pulse 10 times then let the machine run until the dough forms a ball.
  3. Remove and press into six 4-inch French tart shells.
  4. Freeze for 30 minutes.
  5. Preheat oven to 400°F.
  6. Bake the empty shells for 
12 minutes or until golden brown.



  • 8 oz. semi-sweet chocolate (60% cocoa) or more

  • 6 oz. unsalted butter

  • 3 large eggs

  • 1 large egg yolk

  • 1/4 cup unbleached flour

  • 1/2 cup berry sugar

  • 2/3 cup toasted pistachios

  • Dutch cocoa for dusting


  1. Combine the chocolate and butter in the top of a double boiler and heat.
  2. Whisk the mixture until melted and smooth.
  3. In a separate bowl, whisk together the whole eggs, egg yolk, flour and sugar.
  4. Stir into the chocolate mixture.
  5. Stir in half the toasted pistachio nuts.
  6. Divide the mixture among the prepared pastry shells and bake at 425°F for about 10 minutes, or until slightly puffed around the edges.
  7. Remove, dust with Dutch cocoa powder and garnish with the remaining pistachio nuts.

Makes 6 tarts.

Originally published in TVW. For daily updates, subscribe to the free TVW e-newsletter, or purchase a subscription to the weekly magazine.