Speculoos Tart
🛠 Equipment
- 24 cm tart pan
- Rolling pin
- Whisk
- Mixing bowl
- Spatula
🛒 Ingredients
| 1 roll | Shortcrust pastry (ready-made or homemade) | |
| 250 g | Speculoos biscuits | |
| 30 cl | Heavy cream | |
| 250 g | Mascarpone | |
| 60 g | Icing sugar | |
| 1 tsp | Vanilla extract | |
| 60 g | Unsalted butter | |
| 1/2 tsp | Ground cinnamon |
Preparation
Step 1: Blind-bake the pastry
Preheat the oven to 180°C. Unroll the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork. Line with parchment paper and baking beans, then blind-bake for 15 minutes. Remove the paper and beans and bake for a further 5 to 8 minutes until the base is golden.
Take it out of the oven and let it cool completely on a wire rack before filling.
Step 2: Make the speculoos cream
Blend 200 g of speculoos biscuits into a fine powder. Melt the butter and mix it into the powder with the cinnamon until you get a smooth, slightly glossy paste. Spread this speculoos cream over the cooled tart base, smoothing it with a spatula.
Chill the tart in the fridge while you prepare the whipped cream.
Step 3: Whip the mascarpone cream
In a well-chilled bowl, combine the heavy cream, mascarpone, icing sugar and vanilla extract. Whisk at medium then high speed until you get a firm, smooth cream that holds soft peaks.
Be careful not to over-whip: the mixture could split and turn grainy.
Step 4: Fill the tart
Spread the mascarpone cream over the speculoos layer, creating nice waves with a spatula or a piping bag. Crumble the remaining 50 g of speculoos on top and dust with a veil of cinnamon.
Finish with a few whole speculoos biscuits for a generous look.
Step 5: Chill and serve
Chill the tart in the fridge for at least 2 hours so it holds well when cut. Serve well chilled, sliced into generous pieces with a sharp knife.
This tart keeps for 2 days in the fridge, covered with cling film.
💡 Tips & variations
- Blend the speculoos finely with the melted butter: the powder should form a sandy paste that holds together.
- Whip the cream well chilled and add the mascarpone in several batches so it does not deflate.
- Keep a few whole speculoos biscuits for decoration — they add the crunch that contrasts with the cream.
- Chill the tart for at least 2 hours before cutting to get perfectly neat slices.
❓ Frequently asked questions
How long does this recipe take?
3h30 (25 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
