Chocolate Souffle Tart Recipe
peanut caramel, crème de banane ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chocolate Soufflé Tart
For the Peanut Caramel
For the Crème de Banane Ice Cream
Method
For the Chocolate Soufflé Tart
- 1
Prepare the Tart Base
Preheat the oven to 180°C (350°F). Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water. Remove from heat and let it cool slightly.
- 2
In a mixing bowl, whisk the granulated sugar and eggs together until pale and fluffy. Slowly add the melted chocolate mixture and vanilla extract, mixing well.
- 3
Sift in the flour and salt, gently folding until just combined. Pour the mixture into a greased tart pan and bake for 20-25 minutes until set but still slightly jiggly in the center. Allow to cool.
For the Peanut Caramel
- 4
Make the Caramel
In a saucepan over medium heat, melt the granulated sugar until it turns golden brown. Carefully add the heavy cream and stir until combined.
- 5
Add the unsalted butter, peanut butter, and salt, stirring until smooth. Remove from heat and allow to cool slightly.
For the Crème de Banane Ice Cream
- 6
Prepare the Ice Cream
In a blender, combine ripe bananas, heavy cream, sweetened condensed milk, crème de banane, and vanilla extract. Blend until smooth.
- 7
Pour the mixture into a container and freeze for at least 4 hours or until firm.
To Assemble
- 8
Assemble the Dessert
Once the tart has cooled and the caramel has thickened, pour the peanut caramel over the chocolate tart.
- 9
Serve slices of the tart with a scoop of crème de banane ice cream on the side.