Join 11,000+ other food lovers enjoying weekly recipes.

Apricot Tarts with Souffle

Close up picture of tarts filled with plum butter and souffle on a cooling rack.

  • 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.

Bitten tart with jam and meringue on a cooling rack.

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)

Tarts on a cooling rack topped with meringue.

Check out these other Tart recipes:

Apricot Tarts with Souffle

Amazing recipe for Shortbread Tart shell filled with Plum Butter and tenderly Soft Souffle.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Russian
Keyword: apricot tart, korzinochka, mousse tart
Calories: 178 kcal
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 45 tarts


Tart Shells

For the Soufflé


  • 1 1/2 cup Plum Butter or Apricot Jam


How to make the Tarts

  1. In a stand mixer fitted with paddle attachment, mix the egg yolks, the egg and sugar together.
  2. Add the butter (room temperature) or the shortening and thoroughly mix again.
  3. Add the flour and the baking powder until the dough starts to come together.
  4. Gather the dough into a ball and place it in the refrigerator for 1 hour.
  5. 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.
  6. 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.
  7. Cut out circles 2 cm bigger then your tartlet molds.
  8. Fit them inside the moulds and pat the dough in with your fingertips to make sure there's no air underneath.
  9. Bake, until golden in color or about 15 minutes.
  10. Let cool to room temperature.
  11. Fill each tart with 1 tsp of plum butter.

To make Souffle and Fill Tarts

  1. Whip together the butter and condensed milk for about 5 minutes or until the mixture is nice and fluffy.

  2. Sprinkle the gelatin over the water and let it dissolve completely, then add 1/3 of the sugar.

  3. Heat until sugar is dissolved. DO NOT boil.

  4. Whip the egg whites with the remaining citric acid and the remaining sugar until nice and fluffy, about 5-7 minutes.

  5. With the mixer running, carefully pour in the gelatin. 

  6. Gradually add the whipped butter and condensed milk into the whipping egg whites.

  7. Pipe or spoon the soufflé into filled tartlets as soon as it is starting to thicken, but before it completely sets. 

  8. Place in the refrigerator until the souffle sets up fully.

Nutrition Facts
Apricot Tarts with Souffle
Amount Per Serving
Calories 178 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 36mg12%
Sodium 77mg3%
Potassium 56mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 245IU5%
Vitamin C 0.1mg0%
Calcium 24mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 11,000+ other food lovers enjoying weekly recipes.


Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Marina

    Hi Marina,
    Thank you for all your amazing recipes. I make tartlets often and usually have to take them outside of my home to an event. I have been on a search to find a way to transfer these babies without them getting all over the place and messy. Do you have any good tips or ideas? Maby special boxes?
    Thank you!

    · Reply
  • tanya

    Do these souffles need to stay refrigerated until served or can they stay out at room temperature before serving 30min to 1hr.

    · Reply
    • They are best served cold, but should be fine staying out for up to 1 hour. Basically the soufflé is ptiche moloko, just like in the ptiche moloko cake,- and that cake stays out just fine.

      · Reply
  • tanya

    in this sentence you wrote ” filled with tart jam and topped with meringue that is then supposed to dry in the oven. “… do you mean dry in the fridge? just want to make sure i understand the recipe right. Also in the first step of making the tartlets how long do i beat the eggs with sugar? just until mixed or a certain consistency? thanks

    · Reply
    • First sentence says this ” These tarts are a spin on a classic tart made with shortbread cookie crust, filled with tart jam and topped with meringue that is then supposed to dry in the oven.” – by which I meant that these tarts are similar, but still different from the ones dscribed in the first sentence.

      These ones are filled with Birds Milk kind of souffle, but the classic are filled with dry meringue (egg whites+ sugar= whipped and then dried in the oven).

      You mean the first step of making the tart dough? Usually if it says “mixed” it just means to bring everything together until well combined, not any certain consistency.

      · Reply
      • tanya

        thanks for the response. I got ya!

        · Reply
  • natasha

    At what temperature did you bake the shells?

    · Reply
  • Alla

    I am thinking to add lime jello in the soufflé to have the green color. If I do that than I am thinking I won’t need to add the Citris acid. Is this correct? What would you recommend?


    · Reply
    • Add the jello and taste it, if it still needs some acidity add a little bit of the citric acid, if not then just leave it as is 🙂 Hope this helps Alla 🙂

      · Reply
  • Mila

    What size pack of butter or crisco are we talking about here? Sorry it might be a dumb question 🙂 I’m hoping to try making these tomorrow,they look delicious 🙂

    · Reply
    • I added an affiliate link within the post, if you click on it it will show you a picture of the one I use. Basically you just need 1 cup of crisco butter flavored shortening. Wether you use the individual packs or just scoop 1 cup from the big tub, doesn’t really matter. You can even use butter, but Crisco does produce a finer and more tender crumb. I hope your tarts turn out beautiful and delicious!

      · Reply
  • yy

    how much water do i mix the gelatin with because it doesnt say and i followed the directions on the gelatin box and it was watery. please clarify the filling.

    · Reply
    • 1/4 cup water is mixed with gelatin. I apologize for not being able to fix this within the recipe, due to some glitches on the website I am unable to edit the recipes at this time, but as soon as I can do it, I will add the water to the recipe.

      · Reply
  • […] the tart shells  I slightly adapted recipe from my Souffle Tarts I posted last week. The tartlets come out very tender and buttery, while still retaining shape to […]

    · Reply
  • Peter @Feed Your Soul Too

    These look absolutely delicious.

    · Reply
  • Julia

    They look absolutely delicious, I will definitely try making it soon!

    · Reply
    • Thanks Julia! Let me know how they turn out 🙂

      · Reply
  • Yuliya Smead

    They used to make something like this at the cafe in Ternopil! I loved it and did not know how to make it. They seemed to use cooked condensed milk and add walnuts to the plum jam. In any case you made my day!!

    · Reply
    • Hi Yuliya!
      I’m pretty sure they made it with the dried meringue I described at the beginning of the post, so it’s similar but not totally the same. I might post the one you’re describing though too 🙂
      Glad to be such a good influence on your day 🙂

      · Reply
  • Marina

    Я ставвлю обыкновенную сырую сгущенку 🙂

    · Reply
  • Anonymous

    Marina i was just wondering tu vareniy condensed milk dayesh or the regular?

    email me:[email protected]

    this is Alla Y.

    · Reply

As seen in