berriesbakedstovetop
Berry Soufflé Tartlets with Crumble
Buttery tartlets filled with thick berry compote and a light sour-cream soufflé topping, finished with grated crumble.
From YouTube · Jan 27, 2026
Buttery tartlets filled with thick berry compote and a light sour-cream soufflé topping, finished with grated crumble.
40 min
Prep time
40 min
Cook time
1 hr 45 min
Total time
6
Yield
Ingredients
20 ingredients- PASTRY
- 120 g butter, softened
- 1 pinch salt
- 10 g vanilla sugar
- 60 g icing sugar
- 2 egg yolks
- 250 g plain flour
- 1 tsp baking powder
- BERRY FILLING
- 300 g raspberries or blueberries
- 40 g sugar
- 20 g cornflour
- 50 ml water
- SOUFFLÉ TOPPING
- 2 egg whites
- 1 pinch salt
- 10 g lemon sugar, or vanilla sugar plus 1 tsp lemon juice
- 50 g sugar
- 80 g sour cream or yogurt
- 20 g cornflour
- Melted chocolate or chocolate spread, for decorating
Method
22 steps- Beat the butter, icing sugar, vanilla sugar and salt until creamy.
- Add the egg yolks and mix until combined.
- Mix the flour with the baking powder.
- Add the flour mixture and form a soft pastry dough.
- Set aside approximately one quarter of the dough and freeze it.
- Divide the remaining dough between six tartlet moulds.
- Press the dough evenly over the bases and sides.
- Place the berries, sugar, cornflour and water in a saucepan.
- Cook over medium heat, stirring, until thickened.
- Leave the berry filling to cool.
- Preheat the oven to 170°C (340°F).
- Whisk the egg whites with the salt until foamy.
- Gradually add the lemon sugar and sugar.
- Whisk until firm and glossy.
- Fold in the sour cream or yogurt.
- Fold in the cornflour.
- Spoon the berry filling into the pastry cases.
- Top with the soufflé mixture.
- Grate the frozen dough over the tops.
- Bake for 40 minutes.
- Leave the tartlets to cool in the moulds before removing them.
- Decorate with melted chocolate or chocolate spread.
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