I went about 5 months without speculoos cookies (spice cookies from Belgium) And i was felt lost and unstable without them. I searched online but with little success in Canada. I did try baking some myself from a recipe online but it really just tasted like cinnamon snaps (if anyone has a great speculoos recipe…please PLEASE share!) So of course when my mother in law asked if I needed anything from Belgium before coming to visit, I asked for a modest 5 kilos of speculoos cookies. Needless to say her eyeballs almost popped out over Skype. But she delivered…an entire carry on of speculoos. Yes she can be very useful…sometimes.
Now you ask “well where do get speculoos?” If you’re in Europe or the UK, you won’t have any issues…USA- I recommend substituting with Biscoff cookies- Canada…Sorry…maybe ginger snaps, even graham or digestive cookies. Or email me and I’ll see what I can get you:)
This tart is hands down my 11 year old’s favourite. And now an in law favourite…which says a lot about the recipe since they are pretty much the pickiest food snobs I know! So I suppose this tart has really become a bit of a special occasion treat in our family. I’ll typically double the batch of chocolate mousse and spoon it into small tumblers for my husband to snack on between meals. sometimes he’ll just break some of the speculoos on top and at other times, scoop the light yet flavour packed mousse solo.
I’d love to know what you think of this tart…email me or comment below.
- 170 grams or 2 cups of specululoos cookie crust crumbs
- 60 grams or 1 stick or 8 tablespoons unsalted
- 1 1/2 cups cold heavy cream
- 3 large egg yolks
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 150 grams bittersweet chocolate, chopped
- Blueberries (optional)
- Preheat oven to 375 F or 190C
- Take Speculoos cookies and run through ninja or kitchenaid until crumbs
- Melt butter in microwave and mix into the cookie crumbs until combined
- Spread and press mixture into a 14x5 inch or 8 inch tart tin
- Bake for 8 minutes
- Set aside to cool
- Warm up 3/4 cup cream in a heavy saucepan over medium heat until hot.
- In a separate bowl, whisk the egg yolks
- Add the hot cream to yolks in a slow steady stream, whisking until combined.
- Transfer mixture back to the saucepan and cook on low heat, stirring constantly for about 5 minutes
- Stir in vanilla
- Melt chocolate in a double boiler (heat proof bowl over pan with hot water over stovetop) stirring frequently.
- Slowly add the custard into chocolate while whisking - continue to whisk until smooth
- Beat remaining 3/4 cup cream in a separate bowl with an electric mixer until thick peaks form
- Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently until no white spots are seen
- Pour and spread mousse into the cooled speculoo's crust and refrigerate covered for at least 3 hours
- Sprinkle fruits to garnish when serving (optional)
- If your chocolate seizes while melting in double boiler, add a teaspoon at a time of vegetable shortening or oil