n1 Far East Spain Blend / No Bake Chocolate Tart Spiced Crust
No Bake Chocolate Tart Spiced Speculoos Crust
Speculoos Cookie Crust Base:
9 oz Speculoos cookies (available at Trader Joe's)
3 oz melted unsalted butter
¾ tsp Far East Spain Blend
Chocolate Ganache Filling:
100g bar of milk chocolate chopped (any chocolate is fine – i.e. Belgian chocolate from TJ’s)
100g bar of dark chocolate chopped
1 tsp of vanilla extract
2 tbsp organic sifted powdered sugar
200 ml heavy cream (chilled)
1. Speculoos cookie crust base: Gently melt the butter in a small pan (not in the microwave) and then put into a mixing bowl. Put the Speculoos cookies in a food processor until finely ground. Add the ¾ tsp of Far East Spain Blend and mix well. Add the Speculoos crumbs to the bowl with the melted butter. Mix by hand until the cookies have a “wet sand” texture. Pour into an 8 in springform pan and press down on the base and slightly up the sides until flat. Place in the refrigerator to cool.
2. Ganache filling: Gently melt the chocolates together, take off the heat and leave to cool. Meanwhile, whip the cream, powdered sugar and vanilla until it just holds itself. Then gently fold in the slightly cooled chocolate to the whipped cream mixture. Remove your cookie crust base from the refrigerator and spoon the ganache filling into the springform pan. Extend and smooth over. Cover and chill for at least 2 hours or overnight- it will keep in the fridge for up to 2 days if you want to make ahead of time!
-Recipe adapted from What Jessica Baked Next