by MrsWheelbarrow
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MrsWheelbarrow's Notes:
Expand30 speculoos cookies, crushed (about 2 cups) Ask a question about this ingredient
3 egg yolks, room temperature Ask a question about this ingredient
3 whole eggs, room temperature Ask a question about this ingredient
1/2 cup freshly squeezed Meyer lemon juice Ask a question about this ingredient
1 tablespoon Meyer lemon zest Ask a question about this ingredient
3/4 cups granulated sugar Ask a question about this ingredient
3 tablespoons unsalted butter, cut into small cubes Ask a question about this ingredient
1/4 teaspoon almond extract Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
4 ounces bittersweet chocolate, best quality Ask a question about this ingredient
Bittersweet Chocolate or Candied Meyer Lemon Rind to garnish Ask a question about this ingredient
Stir the melted butter into the crushed speculoos. Press the crumb crust into a tart pan with removable bottom. Refrigerate for one hour.
Ask a question about this stepPreheat the oven to 350°. Bake the tart shell for 15 minutes, until it feels dry to the touch. Remove to a rack and cool completely.
Ask a question about this stepMake the lemon curd. In a large double boiler or a bowl over simmering water, beat together the eggs, sugar and lemon juice. Heat gently, stirring all the while, to 170° - it will be all foamy.
Ask a question about this stepRemove the curd from the heat and beat in the butter, piece by piece. The curd will thicken and get all smooth and silky. Stir in the extract and the zest. Set aside to cool. (Go ahead, lick the spoon. It's so good.)
Ask a question about this stepBeat the cream until stiff peaks form.
Ask a question about this stepMelt the bittersweet chocolate. Pour over the tart base, then spread from edge to edge in a thin layer. Refrigerate for an hour.
Ask a question about this stepAssemble the tart. Fold the whipped cream into the lemon curd. With a flexible spatula, fill the tart shell with the lemon mixture. Smooth the top.
Ask a question about this stepDecorate with finely chopped candied Meyer lemon rind or shaved chocolate curls. Serve as soon as possible. After four hours, the filling will start to weep. It will taste just as good, but won't be as pretty.
Ask a question about this stepI've found them at whole foods and also at World Market.
I have to admit, I have no idea what a speculoos cookies are, but I am willing to learn. This recipe sounds great.
Careful - speculoos --- a slippery slope. There's spread. There are caramels. And the cookies? Buy two packages... one for you and one for everyone else!
Um... wow. Just wow. I fell madly in love with speculaas cookies and speculoos spread in Amsterdam and Belgium, and it looks like you've taken it to a whole new level. This WILL be at my Easter dinner!
I'm a little crazy about speculoos, too. I'm trying to figure out the recipe for the cookie - I'm close, but not quite there. I promise to share as soon as it's perfected.
If you bring your gumbo, we have a deal. :)
Oooohhhh! Lovely. Where to get Speculoos in DC? Rodman's didn't have them last time I checked.
I found them at World Market!
Aha! And I love the shape of your tart, too.
This sounds great, I just ADORE speculoos cookies.
Thank you Rose - me, too! Have you tried Speculoos caramels? Heaven.
Thank you Midge!
That's how I feel about lemon curd, in general. So, skootch over, I'll join you. :)
So we need a king size tub o curd, do we??
Did you read that article about speculoo paste making a run on peanut butter?
Yes, I did see that piece - Francis Lam is brilliant, as usual http://www.salon.com/food/francis_lam/2011/03/02/biscoff_specaloos_spread_taste_test
What size tart pan? And does it have to be a rectangle? Thanks.
Brette is the Editorial Assistant of Food52.
I haven't tried this yet, but here's someone's version of homemade speculoos spread. Dangerous stuff!
http://seitanismymotor.com/2009/08/homemade-speculoos-spread/