Page 245 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Chocolate Orange Soufflé Tartlets

MAKES 10
(4- /10- )

,
( , ’ ?). I know, I know—I’m
addicted to candy in general, but this was an odd sort of confection
to find irresistible. The little nuggets are called Erfrisch-
ungsstäbchen, which translates to “refreshment sticks.”

They are little bites of citrus liquid wrapped in a candy shell that’s
surrounded by dark chocolate. The chocolate is as smooth and bitter
as you’d want it to be. The thin sugar candy coating brings a slight
crunch to the proceedings, and there’s just enough liquid filling that
the lemon or orange (the box contains both!) gently coats your
tongue. They all mix together in a glorious symphony of, well, quite
frankly, refreshment. This tart is as close to my childhood obsession

as I can get without boarding a Lufthansa flight to Munich, and I’ve
added the mature element of soufflé. The flavor combination may be
timeless, but a girl’s palate does evolve, after all.

Chocolate Cookie Tart 1 batch
Dough (page 31)

unsalted butter ¾ cup 170 g
bittersweet chocolate, finely 8 ounces 225 g
chopped

orange extract 2 teaspoons 10 ml
zest of 1 orange, plus
additional long curls of zest
for decoration

eggs 5
sugar 1 cup, plus 2 tablespoons 200 g, plus 25 g

salt ½ teaspoon 3 g

all-purpose flour ¼ cup 30 g

1
. Preheat the oven to 325°F (165°C). Line 10 (4-inch/10-cm) flan tart

rings with the dough. Dock the dough and freeze it for 20 minutes.