Apricot Tarts with Souffle
- Shortbread Tart shell filled with Plum Butter and tenderly Soft Souffle. I guarantee you’ve never had anything like this!
These tarts are a spin on a classic tart made with a shortbread cookie crust, filled with tart jam and topped with meringue that is then supposed to dry in the oven. My mom used to make that kind of tarts when I was a kid. She still says it’s her favorite type of tart and every year when she makes a batch of apricot jam, she says she will use it to make tarts.
Pictured tarts are slightly different though. They still have the same shortbread cookie crust, but I put a filling of plum butter (the more tart the better, it cuts down on the sweetness of the souffle) and top them with souffle, or what we would call in Russian, ‘Bird’s Milk’ or ptich’e moloko (ptee-chee-yeh moh-loh-koh)
Apricot Tarts with Souffle
Amazing recipe for Shortbread Tart shell filled with Plum Butter and tenderly Soft Souffle.
For the Soufflé
- 1 1/2 cup Plum Butter or Apricot Jam
How to make the Tarts
- In a stand mixer fitted with paddle attachment, mix the egg yolks, the egg and sugar together.
- Add the butter (room temperature) or the shortening and thoroughly mix again.
- Add the flour and the baking powder until the dough starts to come together.
- Gather the dough into a ball and place it in the refrigerator for 1 hour.
- Divide the dough in 3. While we'll be working with 1 part, leave the other two in the refrigerator until we are finished working with the first one.
- Take the dough and roll it with the rolling pin, to a 0.5 mm thickness. Make sure the dough doesn't stick to your working surface by sprinkling it with flour.
- Cut out circles 2 cm bigger then your tartlet molds.
- Fit them inside the moulds and pat the dough in with your fingertips to make sure there's no air underneath.
- Bake, until golden in color or about 15 minutes.
- Let cool to room temperature.
Fill each tart with 1 tsp of plum butter.
To make Souffle and Fill Tarts
Whip together the butter and condensed milk for about 5 minutes or until the mixture is nice and fluffy.
Sprinkle the gelatin over the water and let it dissolve completely, then add 1/3 of the sugar.
Heat until sugar is dissolved. DO NOT boil.
Whip the egg whites with the remaining citric acid and the remaining sugar until nice and fluffy, about 5-7 minutes.
With the mixer running, carefully pour in the gelatin.
Gradually add the whipped butter and condensed milk into the whipping egg whites.
Pipe or spoon the soufflé into filled tartlets as soon as it is starting to thicken, but before it completely sets.
Place in the refrigerator until the souffle sets up fully.