Speculoos Tart

Preparation

Step 1: Pre-bake the pastry

Preheat the oven to 180°C. Roll out the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork to keep it from puffing during baking.

Line with parchment paper and baking beans, then blind bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes until the base is lightly golden. Take out of the oven and let cool.

Step 2: Make the crunchy base

Melt the butter in a small saucepan. In a bowl, crush the speculoos biscuits finely with a rolling pin or food processor until you get an even powder.

Mix the biscuit powder with the melted butter until you get a sandy, even texture. Spread this mixture over the pre-baked base and press it down lightly with the back of a spoon.

Step 3: Prepare the speculoos cream

In a bowl, whisk the mascarpone with the sugar and vanilla extract until smooth and creamy.

In another container, whip the well-chilled cream into soft peaks, then fold it gently into the mascarpone mixture with a spatula. Set aside in the fridge.

Step 4: Fill the tart

Pour the speculoos cream over the crunchy base and smooth the surface with a spatula for a neat finish.

Crumble a few more speculoos biscuits on top and scatter them nicely. Refrigerate the tart for at least 2 hours so it holds its shape.

Step 5: Serve

Take the tart out of the fridge and cut it into generous slices with a sharp knife.

Decorate each slice with whole biscuits and a dusting of icing sugar. Serve well chilled; the tart keeps for 2 days in the refrigerator, covered.