Crunchy Speculoos Tart

Preparation

Step 1: Make the biscuit base

Preheat the oven to 180°C. Blend the speculoos biscuits finely, then mix them with the melted butter until you get a sandy texture.

Press the mixture into a 24 cm tart tin, working well up the sides. Bake for 10 minutes and leave to cool.

Step 2: Prepare the speculoos cream

Heat the cream with the speculoos spread over low heat, stirring, until you get a smooth preparation.

In a bowl, whisk the eggs with the sugar and vanilla extract, then add the mascarpone. Pour in the cooled speculoos cream and fold gently.

Step 3: Pour the filling

Pour the preparation over the cooled biscuit base, smoothing the surface with a spatula.

Bake at 170°C for 20 to 25 minutes until the centre is almost set. Leave to cool at room temperature.

Step 4: Chill

Refrigerate the tart for at least 3 hours so it sets perfectly and develops all its aromas.

The tart cuts more easily when well chilled, using a knife dipped in hot water.

Step 5: Decorate and serve

Sprinkle the surface with speculoos crumbs and drizzle lightly with caramel just before serving.

Take the tart out 10 minutes before serving for a creamy texture. It keeps for 3 days in the fridge.