Speculoos Lemon Tart

By • March 7, 2011 • 21 Comments


50 Save

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

Serves 8

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 cups 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
  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.

Tags: can be made ahead, Easy, Easy

Comments (21) Questions (1)

Default-small
Default-small
Default-small

over 2 years ago jstew52

I haven't tried this yet, but here's someone's version of homemade speculoos spread. Dangerous stuff!

http://seitanismymotor...

Default-small

almost 3 years ago Lelebakes

Were to find speculoos in miami?

Profilepreferred

almost 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I've found them at whole foods and also at World Market.

Winnie100

about 3 years ago WinnieAb

Oh my. This looks ridiculously delicious.

Hib_kitchen

about 3 years ago MyCommunalTable

I have to admit, I have no idea what a speculoos cookies are, but I am willing to learn. This recipe sounds great.

Profilepreferred

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

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!

397212_10101514662356398_1850800444_n

about 3 years ago Loves Food Loves to Eat

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!

Profilepreferred

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

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.

Image

about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Love. Can I come over now please?

Profilepreferred

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

If you bring your gumbo, we have a deal. :)

Dsc_0048b

about 3 years ago healthierkitchen

Oooohhhh! Lovely. Where to get Speculoos in DC? Rodman's didn't have them last time I checked.

Profilepreferred

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I found them at World Market!

Dsc_0048b

about 3 years ago healthierkitchen

Aha! And I love the shape of your tart, too.

Default-small

about 3 years ago roseinparis

This sounds great, I just ADORE speculoos cookies.

Profilepreferred

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you Rose - me, too! Have you tried Speculoos caramels? Heaven.

Summer_2010_1048

about 3 years ago Midge

Wow, MrsW. This looks brilliant.

Profilepreferred

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you Midge!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, mama - that looks divine. I want to lay in it! ;)

Profilepreferred

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

That's how I feel about lemon curd, in general. So, skootch over, I'll join you. :)

Christine-28_small(1)

about 3 years ago cheese1227

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?

Profilepreferred

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Yes, I did see that piece - Francis Lam is brilliant, as usual http://www.salon.com/food...