Make Ahead

Speculoos Lemon Tart

by:
March  7, 2011
5
1 Ratings
Speculoos Lemon Tart
  • Serves 8
Author Notes

I made up this recipe a few weeks ago after an afternoon making Meyer Lemon curd (one of my favorite foods in the world.) I would be perfectly happy to eat this lemon curd with a spoon, but spooning it into the cinnamon-y goodness of a crust made from crushed speculoos made it heaven-sent. And the little bit of bittersweet chocolate? That elevated it to naughty. I served it at one of my classes - to avoid eating the entire thing myself - and the students went wild. —MrsWheelbarrow

What You'll Need
Ingredients
  • Speculoos Crust
  • 30 speculoos cookies, crushed (about 2 cups)
  • 2 ounces melted butter
  • Meyer Lemon Curd & Pie Filling
  • 3 egg yolks, room temperature
  • 3 whole eggs, room temperature
  • 1/2 cup freshly squeezed Meyer lemon juice
  • 1 tablespoon Meyer lemon zest
  • 3/4 cup granulated sugar
  • 3 tablespoons unsalted butter, cut into small cubes
  • 1/4 teaspoon almond extract
  • 1/2 cup heavy cream
  • 4 ounces bittersweet chocolate, best quality
  • Bittersweet Chocolate or Candied Meyer Lemon Rind to garnish
Directions
  1. Stir the melted butter into the crushed speculoos. Press the crumb crust into a tart pan with removable bottom. Refrigerate for one hour.
  2. Preheat 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.
  3. Make 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.
  4. Remove 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.)
  5. Beat the cream until stiff peaks form.
  6. Melt the bittersweet chocolate. Pour over the tart base, then spread from edge to edge in a thin layer. Refrigerate for an hour.
  7. Assemble 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.
  8. Decorate 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.
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MrsWheelbarrow
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21 Reviews

jstew52
jstew52 October 30, 2011
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/
 
Lelebakes
Lelebakes June 27, 2011
Were to find speculoos in miami?
 
MrsWheelbarrow
MrsWheelbarrow June 28, 2011
I've found them at whole foods and also at World Market.
 
WinnieAb
WinnieAb March 9, 2011
Oh my. This looks ridiculously delicious.
 
MyCommunalTable
MyCommunalTable March 7, 2011
I have to admit, I have no idea what a speculoos cookies are, but I am willing to learn. This recipe sounds great.
 
MrsWheelbarrow
MrsWheelbarrow March 7, 2011
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!
 
Loves F.
Loves F. March 7, 2011
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!
 
MrsWheelbarrow
MrsWheelbarrow March 7, 2011
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.
 
drbabs
drbabs March 7, 2011
Love. Can I come over now please?
 
MrsWheelbarrow
MrsWheelbarrow March 7, 2011
If you bring your gumbo, we have a deal. :)
 
healthierkitchen
healthierkitchen March 7, 2011
Oooohhhh! Lovely. Where to get Speculoos in DC? Rodman's didn't have them last time I checked.
 
MrsWheelbarrow
MrsWheelbarrow March 7, 2011
I found them at World Market!
 
healthierkitchen
healthierkitchen March 7, 2011
Aha! And I love the shape of your tart, too.
 
roseinparis
roseinparis March 7, 2011
This sounds great, I just ADORE speculoos cookies.
 
MrsWheelbarrow
MrsWheelbarrow March 7, 2011
Thank you Rose - me, too! Have you tried Speculoos caramels? Heaven.
 
Midge
Midge March 7, 2011
Wow, MrsW. This looks brilliant.
 
MrsWheelbarrow
MrsWheelbarrow March 7, 2011
Thank you Midge!
 
mrslarkin
mrslarkin March 7, 2011
Oh, mama - that looks divine. I want to lay in it! ;)
 
MrsWheelbarrow
MrsWheelbarrow March 7, 2011
That's how I feel about lemon curd, in general. So, skootch over, I'll join you. :)
 
cheese1227
cheese1227 March 7, 2011
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?
 
MrsWheelbarrow
MrsWheelbarrow March 7, 2011
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