Speculoos Mini Tart with Speculoos Base
Speculoos Mini Tart with Speculoos Base
Recipe
| Group | Weight / Volume |
|---|---|
| Ingredients - Speculoos Cream: | |
| Milk 3,5% | 3000 g |
| Minuta Speculoos | 1000 g |
| Ingredients - Mini Tart Base: | |
| Speculoos Cake | 1000 g |
| Pastry flour | 330 g |
| Butter | 330 g |
| Eggs | 100 g |
| Water | 100 g |
| Granella Speculoos Cookies | As desired |
| Ingredients - Speculoos Cream: | |
| Milk 3,5% | 3000 g |
| Minuta Speculoos | 1000 g |
| Milk Cream | 200g |
| Ingredients - Mini Tart Base: | |
| Speculoos Cake | 1000 g |
| Pastry flour | 330 g |
| Butter | 330 g |
| Eggs | 100 g |
| Water | 100 g |
| Granella Speculoos Cookies | As desired |
Preparation
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.
* You may also add whipping cream for a fluffier texture and richer Speculoos flavor — see Recipe B.
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 before use.
Assembly:
Fill the prepared baked tartlet shells with the Minuta Speculoos cream using a pastry bag or spatula.
Sprinkle or decorate the surface with Speculoos Cookie Granella.
Allow to set before serving.
Products
Minuta Speculoos
Premium quality custard filling with exceptional Speculoos aroma and flavor for bakery and pastry applications. It is freeze/thaw stable, extremely flexible and easy to use.