Wednesday, July 24, 2013

Speculoos Lemon Tart

Photo and Recipe by: Del’s Cooking Twist
Ingredients (serves 6):
  • 250g speculoos biscuits/spread
  • 125g unsalted butter
  • 397g sweetened condensed milk
  • 2 large organic eggs
  • 3 lemons (juice + zests of 1 lemon)

Preparation method:
1. Preheat the oven to 180°C.
2. For the speculoos base: mix the speculoos biscuit with the help of a rolling pin (put the biscuits in a freezer bag, close the bag and roll over with the rolling pin). When the speculoos biscuits are finely crumbled, melt the butter in a small saucepan or in the microwave. Mix the butter and the speculoos spread together in a blender, then spread the mixture in a greased and floured cake pan with a removable bottom. Press with your hands or with a glass to mold the pan. Reserve in the fridge.
3. In a bowl, whisk the eggs and condensed milk. Add the lemon juice and the zests and whisk again until it thickens a little bit. Pour the batter over the cake pan shell and bake for 15 minutes.
4. Remove from the oven, cool completely and put in the fridge for approx. 1 hour. Remove from the pan and serve.

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