Crispy Speculoos Tart
🛠 Equipment
- 24 cm tart tin
- Food processor
- Saucepan
- Whisk
- Spatula
🛒 Ingredients
| 250 g | Speculoos biscuits | |
| 120 g | Unsalted butter | |
| 100 g | Speculoos spread | |
| 30 cl | Heavy cream | |
| 150 g | White chocolate | |
| 200 g | Cream cheese | |
| 2 | Eggs | |
| 60 g | Brown sugar | |
| 10 cl | Caramel cream | |
| 1 tsp | Ground cinnamon |
Preparation
Step 1: Make the tart base
Preheat the oven to 170°C. Finely blend the speculoos biscuits into a powder. Melt 100 g of butter and mix it into the speculoos powder until you get a damp-sand texture.
Press this mixture firmly onto the bottom and sides of a 24 cm tart tin. Bake for 10 minutes, then let it cool completely.
Step 2: Prepare the speculoos cream
In a saucepan, heat the heavy cream with the white chocolate broken into pieces. Stir over low heat until the chocolate is completely melted and the mixture is smooth.
In a bowl, whisk the cream cheese with the speculoos spread and the cinnamon. Fold in the chocolate cream in a stream, then the eggs one by one, whisking vigorously.
Step 3: Bake the filling
Pour the cream over the cooled tart base and smooth the surface with a spatula. Bake at 160°C for about 25 minutes.
The tart should be set at the edges but still slightly jiggly in the centre. Let it cool to room temperature, then refrigerate for at least 2 hours.
Step 4: Prepare the caramel glaze
Melt the remaining 20 g of butter with the brown sugar in a small saucepan over low heat. Let it caramelise slightly, then add the caramel cream while stirring.
Cook off the heat for 2 to 3 minutes until you get a smooth, glossy syrup.
Step 5: Glaze and decorate
Pour the warm caramel over the well-chilled tart and spread it gently over the whole surface. Sprinkle with the reserved speculoos crumbs.
Return to the fridge for 30 minutes so the glaze sets before serving.
Step 6: Serve
Take the tart out of the fridge 10 minutes before serving to enjoy its full texture. Cut clean slices and serve well chilled, accompanied by a coffee or tea for a comforting moment.
💡 Tips & variations
- Blend the speculoos very finely for an even base that holds well when sliced.
- Let the white chocolate cool slightly before adding it to avoid it seizing.
- For clean slices, dip the knife in hot water between each cut.
- Reserve a few speculoos crumbs for the final decoration.
❓ Frequently asked questions
How long does this recipe take?
3h00 (30 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
medium.
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.
