Speculoos Crusted Dark Chocolate Tart

"If you use quality chocolate (and you always should!) highlight the flavor with a simple chocolate tart, like this @valrhonausa 66% Caraïbe dark chocolate ganache tucked into a buttery speculoos crust."
-- @thebarristerbaker
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  • Recipe Card
Prep time 2hrs 30mins
Cook time 20mins

Recipe Card


  • 2 cups Speculoos cookie crumbs, finely ground
  • 4 1/2 tablespoons unsalted butter, melted
  • 7 ounces high quality chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioner's sugar
  • 1 cup heavy cream, ice cold

To Make the Crust


  • Step 1

    Preheat oven to 350ºF.

  • Step 2

    In a food processor (or by hand via rolling pin), blitz the Speculoos cookies until you get superfine crumbs. Pour in the melted butter and pulse until the mixture clumps together, like wet sand.

  • Step 3

    Press the mixture into a 9-inch tart tin and bake for 6-7 minutes, just until set. Let cool at room temperature and pop it into the fridge while you make the filling.

To Make the Filling

  • Step 1

    Slowly melt the chopped chocolate (either by microwave or double boiler) until smooth. Let it cool off the heat.

  • Step 2

    Whip the heavy cream, vanilla and confectioner's sugar together until soft peaks form. With a light hand, fold the cooled melted chocolate into the cream until completely combined.

  • Step 3

    Pour the mixture into the cooled tart crust and smooth over. Let the finished tart chill in the fridge overnight (or at minimum, 2 hours). Decorate with whipped cream, extra cookie crumbs, chocolate curls or fresh berries!