Chocolate and speculoos tart

Simple and tasty.

key words

Ingredients

- Speculoos (400 g)
- Margarine (5 Tbs)
- Dark chocolate for dessert (200 g)
- Oil: coco, hazelnut or walnut (90 g)
- Icing sugar (90 g)
- Non-dairy cream: coco or soya (10 cl)
Optional:
- Vanilla sugar (1 sachet)
- Rhum or Grand Marnier (1 Tbs)
- Grinded almond (50 g)
- Fruits: Pear or apple or raspberry

Instructions

For the base:
1. Finely grind the speculoos.
2. Add the margarine and mix to obtain a homogeneous paste.
3. Pack the paste in the mould and make a ridge.
4. Cook in the oven, 25 minutes at 190 C.
5. Let cool the paste.
For the ganache:
1. Melt the chocolate.
2. Add oil and mix.
3. Add sugar and vanilla sugar and mix.
4. Add non-dairy cream and mix.
5. Add ground almond and the alcohol and mix.
Dressing:
1. Put the ganache on the paste.
2. Put the fruits on the top.
3. Put in the fridge few hours.

Notes



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