Grand Marnier Soufflé

1. 1
   Preheat oven to 375°F (190°C) and place a baking sheet on the bottom rack.
2. 2
   Brush four 6-ounce ramekins with softened butter using upward vertical strokes, then coat thoroughly with granulated sugar and chill.
3. 3
   Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour, and cook for 2 minutes without browning.⏱ 2 min
4. 4
   Gradually whisk in warm milk and cook until the béchamel base is thick and smooth, about 2 minutes.⏱ 2 min
5. 5
   Stir in 3 tablespoons of sugar, orange zest, and Grand Marnier until dissolved, then transfer base to a large bowl.
6. 6
   Whisk egg yolks one at a time into the warm base until glossy and well combined, then cool slightly.
7. 7
   Whip egg whites and cream of tartar in a stand mixer on medium-high until foamy, about 1 minute.⏱ 1 min
8. 8
   Slowly rain in remaining sugar while whipping until glossy, stiff peaks form that stand upright when the beater lifts.
9. 9
   Fold one-third of the whipped whites vigorously into the yolk base to lighten the texture.
10. 10
    Gently fold in remaining egg whites with a rubber spatula in broad lifting strokes until no streaks remain.
11. 11
    Divide batter evenly between ramekins, scrape tops flat with an offset spatula, and run a thumb around rims.
12. 12
    Bake immediately at 375°F for 14 minutes without opening the oven door, until puffed 2 inches above rims.⏱ 14 min
13. 13
    Dust hot tops with powdered sugar and serve within two minutes before the delicate crumb collapses.
14. 14
    Pulse flour, confectioners' sugar, cocoa powder, and fine sea salt in a food processor until combined.
15. 15
    Add cold cubed butter and pulse until mixture resembles coarse pea-sized sand.
16. 16
    Add egg yolk and ice water; pulse until dough clumps together into large moist crumbs.
17. 17
    Press dough evenly across the bottom and up fluted sides of a 9-inch removable-bottom tart pan.
18. 18
    Prick bottom with a fork, freeze shell for 20 minutes, and preheat oven to 350°F (175°C).⏱ 20 min
19. 19
    Line crust with parchment, fill with pie weights, and bake for 15 minutes.⏱ 15 min
20. 20
    Remove parchment and weights, then bake empty crust for 10 more minutes until matte and dry; cool completely.
21. 21
    Place finely chopped chocolate into a wide heatproof glass bowl.
22. 22
    Scald heavy cream and vanilla paste in a small saucepan over medium heat until small bubbles ring edges.
23. 23
    Pour hot cream over chocolate, let stand untouched for 2 minutes, then stir slowly from center outward until mirror-smooth.⏱ 2 min
24. 24
    Whisk in softened butter piece by piece until fully emulsified and deeply glossy.
25. 25
    Pour ganache into cooled tart shell and chill in the refrigerator for 3 hours until completely set.⏱ 180 min
26. 26
    Scatter flaky Maldon sea salt over the set surface right before slicing with a warm knife.