A recipe that plays on the contrasts between the warm tart and cold sorbet, as well as on the moist chocolate soufflé and the crumbly pastry. In preparing this complex recipe, you will see that this original interpretation embodies classic soufflé-making techniques while the pastry base serves as the mould.

50 min

• Mix the flour, ground almonds, butter, icing sugar and vanilla extract together.
  
  When the mixture forms fine crumbs, add the egg, egg yolk and salt.
  
  Chill, then roll out to 2.5 cm in thickness. Cut out circles 9 cm in diameter.
  
  Blind bake at 160° C for approximately 12 minutes.
  
  
  
  Stir the cocoa powder into the melted butter and add the couverture followed.
  
  Beat the egg whites until stiff with the sugar then add the yolks, liqueur and zest.
  
  Combine the 2 mixtures.
  
  Place 30 g of caramel topping and 35 g chestnut pieces on each pastry base.
  
  Place a 4 cm high paper collar around each pastry base and hold in place with a metal ring.
  
  Fill to a height of 2.5 cm with of the chocolate filling.
  
  Chill.
  Bake at 200° C for 15 min.
  
  The tart should be semi-cooked and runny.
  
  
  
  Bring the water, glucose and sugar to the boil.
  
  When it has cooled to 40° C, mix in the stabilizer with a little sugar then bring back to the boil.
  
  Add the lemon juice and the fromage blanc or yoghurt.
  
  Let cool and mix in the mascarpone and the liqueur.
  
  Freeze in ice cream machine.
  
  
  
  Bring the milk and cream to the boil.
  
  Add the liqueur and whisk to a froth.
  
  Skim off the froth and use to decorate the plate.

Chef's tip

To simplify the recipe, vanilla ice cream may be substituted for the mascarpone sorbet.