Baking
Speculoos & hazelnut tart
Two Belgian classics, one indulgent afternoon.
A no-bake tart built on speculoos cookies, filled with a hazelnut chocolate ganache made with Zùsto Crema. The kind of thing you make once and get asked to bring to every dinner after.
Ingredients
Serves 8- 300 gspeculoos biscuits, crushed
- 120 gbutter, melted
- 1 jar (350g)Zùsto Crema
- 150 gdark chocolate, chopped
- 200 mldouble cream
- handfultoasted hazelnuts, roughly chopped
The Crema replaces both the sugar and the chocolate spread in the classic version. No extra sweetener needed.
Allergens: gluten, milk, nuts, soya.
Equipment: 24 cm tart tin, saucepan.
Method
- 01
Mix crushed biscuits with melted butter and press firmly into a 24 cm tart tin. Chill for twenty minutes.
- 02
Warm the cream until just below simmering.
- 03
Pour over the chopped chocolate and Zùsto Crema. Wait one minute, then stir until smooth and glossy.
- 04
Pour into the chilled base and smooth the top.
- 05
Scatter with toasted hazelnuts. Chill for at least four hours before slicing.
- 06
Serve in thin wedges with strong coffee.
