Will Torrent and Edd Kimber's chocolate and Speculoos tart recipe
A decadent chocolate tart, making the most of an unusual ingredient - Speculoos is a type of spiced shortcrust biscuit, which also comes in a spread.
Ingredients
- 200 g unsalted butter, softened
- 100 g icing sugar
- 1 pinch salt
- 1 vanilla bean
- 2 medium eggs, lightly beaten
- 200 g plain flour, plus extra for rolling out
- 50 g cocoa powder
- 7.1 oz unsalted butter, softened
- 3.5 oz icing sugar
- 1 pinch salt
- 1 vanilla bean
- 2 medium eggs, lightly beaten
- 7.1 oz plain flour, plus extra for rolling out
- 1.8 oz cocoa powder
- 7.1 oz unsalted butter, softened
- 3.5 oz icing sugar
- 1 pinch salt
- 1 vanilla bean
- 2 medium eggs, lightly beaten
- 7.1 oz plain flour, plus extra for rolling out
- 1.8 oz cocoa powder
- 50 g plain flour
- 50 g ground almonds
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 50 g caster sugar
- 50 g unsalted butter
- 1.8 oz plain flour
- 1.8 oz ground almonds
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 1.8 oz caster sugar
- 1.8 oz unsalted butter
- 1.8 oz plain flour
- 1.8 oz ground almonds
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 1.8 oz caster sugar
- 1.8 oz unsalted butter
- 150 ml whipping cream
- 25 g unsalted butter
- 1 pinch salt
- 140 g dark chocolate
- 140 g milk chocolate
- 200 g Speculoos spread
- 5.3 fl oz whipping cream
- 0.9 oz unsalted butter
- 1 pinch salt
- 4.9 oz dark chocolate
- 4.9 oz milk chocolate
- 7.1 oz Speculoos spread
- 0.6 cup whipping cream
- 0.9 oz unsalted butter
- 1 pinch salt
- 4.9 oz dark chocolate
- 4.9 oz milk chocolate
- 7.1 oz Speculoos spread
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Place the butter for the pastry into the bowl of an electric mixer and beat until smooth and light. Add in the icing sugar, salt and seeds from the vanilla bean and beat until smooth and fully combined. Add the eggs one at a time, beating until combined before adding the next. Mix the flour and the cocoa powder together and add to the bowl. Mix together until the dough just starts to come together. Tip the mixture out onto the work surface and bring together with your hands. Press the dough into a disc and wrap in clingfilm. Refrigerate overnight before using.
- For the crumble mix all the dry ingredients together then add the butter, rubbing together until the mixture resembles a breadcrumbs. Using your hands press the dough into one uniform piece, wrapping in clingfilm and placing in the freezer for an hour until firm.
- Once the pastry has chilled roll it out an a lightly floured surface until it is a few millimetres thin and carefully line a 9-inch tart tin with the pastry, trimming off the excess (which should be enough for another tart). Place the tart onto a parchment lined baking tray and freeze for 20 minutes or until the pastry is firm. Line the tart with parchment paper and fill with either baking beans or rice and bake in the preheated oven for about 20 minutes before removing the beans and baking a further 10 minutes on until the base is fully baked.
- Remove the crumble from the freezer and use your fingers to break into irregular sized chunks, placing onto a parchment lined baking tray, then baking at 160C for around 20 minutes or just starting to brown. Allow to cool on the tray until needed.
- For the filling spread the speculoos paste across the base of the tart and then set in the fridge whilst you make the ganache.
- Place the chocolates into a bowl and add the cream, butter and salt into a small saucepan. Place on the heat and bring the cream to a boil. When the cream is at temperature pour over the chocolate and allow to sit for a couple of minutes before stirring gently together to form a soft silky ganache. Remove the tart from the fridge and pour on the ganache spreading to cover the entire tart. Allow to set at room temperature before serving. Top with the crumble before serving.
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