Sunday, March 18, 2012

Speculoos Spread Cookie Tartlet Recipe

Another great recipe that you can try for your kids and family Specuoloos spread cookie tartlets. Follow the directions below and don’t forget to share!


Yields: 6 servings
1 egg, at room temperature
2 tablespoons granulated sugar
1-¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg, freshly grated
1/8 teaspoon white pepper, freshly ground
1 clove, ground to a fine powder
1 tablespoon candied ginger, finely chopped
8 tablespoons unsalted butter, softened to room temperature
2 tablespoons molasses
¼ cup slivered almonds, coarsely chopped
8 tablespoons brown sugar
8 ounces mascarpone cheese, softened to room temperature
4 tablespoons sweetened condensed milk
3 tablespoons Speculoos spread


Preheat the oven to 350°F.

Making cookie dough:
In a small mixing bowl, beat the egg with 2 tablespoons of granulated sugar for about 5-6 minutes. You'll get a pale, yellow foam and the texture of the egg will be thicker. Add the spices and molasses.
In another mixing bowl, cream 8 tablespoons butter with the brown sugar (whisk using a stand-mixer to get as much air as possible into the butter). Add the egg mixture, the dry ingredients (flour, baking soda and salt), the almonds and candied ginger. Mix until the cookie dough is formed. Do NOT over-mix. Transfer the dough into a bowl. Plastic wrap it and chill the dough in the refrigerator until firm. It will take at least 15-20 minutes to firm up.

Making cookie tartlets:
Line 6 non-stick mini-cake pans (see tips) with squares of parchment paper. Place 3 cookie scoops of the chilled cookie dough into each prepared cake mold. Flour your fingers before touching the cookie dough and gently press into the bottom and sides of the cake pan. Prick the dough with a fork.
You'll have a little left-over cookie dough. Simply bake the cookie dough along with the other cake pans and use it as garnish.
Bake for about 12-13 minutes. Remove from the oven and press the center of the cookie using a smaller-sized cake pan (see tips). Let them cool down completely to room temperature before unmolding. They will harden and get firm as they cool down.
Crush the left-over cookie into a coarse texture. Set aside.

For the speculoos filling:
Using a hand-held mixer, whip the mascarpone to soften it. Add the condensed milk  and beat until the texture is smooth and creamy. Divide the filling into 2 bowls. Add the speculoos spread into one bowl and stir well. Using a silicone spatula, gently fold (once or twice) the speculoos mixture into the other bowl. You want to create a marbling design.

Assembly time:
Spoon 3 tablespoons filling in each cookie tartlet. Let the filling set in the refrigerator.
When you're ready to serve, sprinkle the crushed cookie over the filling.

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