For the Tart Base:

Place all the ingredients in the mixer bowl and mix using the flat beater at low speed for 1–2 minutes.

Bake at 180–190°C for 8–10 minutes and allow to cool.

Let cool completely before use.

For the Speculoos Cream:

Add the milk and Minuta Speculoos to the mixer bowl.

Whisk at high speed for 3 minutes using the wire to whip.

Store refrigerated until use.

Assembly:

Fill the baked and cooled tart shell with Minuta Speculoos cream.

Place a thin layer of Daily Moist Cake over the filling.

Using a piping nozzle, create a small cavity in the center of the surface.

Fill the cavity with Variegone Dulce di Latte.

Garnish with Speculoos Cookie Granella.

Allow to set before serving.