Two-Chocolate & Speculoos Tart – Creamy, Crunchy, and Irresistibly Easy!
This no-fuss tart combines speculoos spread, white chocolate, and milk chocolate ganaches in a rich, elegant dessert—quick and irresistible!Looking for a quick and decadent dessert that delivers maximum flavor with minimum effort? This Two-Chocolate & Speculoos Tart is a creamy, comforting treat layered with silky ganaches and crunchy speculoos flavor. Built on a soft sponge base (or your own tart dough if you’re up for it!), it combines three luscious fillings: a speculoos ganache, a white chocolate whipped ganache, and a milk chocolate whipped ganache. It’s simple to prepare in advance and perfect for dinner parties, birthdays, or whenever you need a sweet, creamy indulgence. The textures, the flavors, the ease—this tart has it all!
Ingredients
🍪 Speculoos Ganache
- 200 g speculoos spread
- 140 g white chocolate
- 160 g heavy cream 35%
🍫 Whipped White Chocolate Ganache
- 100 g white chocolate
- 165 g heavy cream 35%
🍫 Whipped Milk Chocolate Ganache
- 110 g milk chocolate
- 200 g heavy cream 35%
💧 Syrup (for moistening base)
- 50 g water
- 50 g sugar
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Instructions
1️⃣ Speculoos Ganache
- Prepare the day before for best results.
- Gently melt the speculoos spread and white chocolate together using a double boiler or microwave.
- Heat half of the cream and pour over the melted mix. Stir until smooth.
- Add the remaining cold cream, mix again.
- Cover with cling film (touching the surface), and refrigerate overnight.
2️⃣ Whipped White Chocolate Ganache
- Melt white chocolate using a double boiler or microwave.
- Heat half of the cream, pour over the melted chocolate, and stir until smooth.
- Add the remaining cream, stir gently.
- Cover with cling film touching the surface and refrigerate overnight.
3️⃣ Whipped Milk Chocolate Ganache
- Melt milk chocolate gently.
- Heat half of the cream, pour it over the melted chocolate, mix well.
- Add the rest of the cream, stir, and refrigerate overnight covered with cling film.
4️⃣ Simple Syrup
- In a small saucepan, bring water and sugar to a boil.
- Let cool slightly.
- Lightly brush your tart base (store-bought sponge or homemade crust) with the syrup to keep it moist.
5️⃣ Assembly
- Whip the speculoos ganache briefly (optional) or simply pipe it directly onto the tart base.
- Whip the white chocolate ganache until soft peaks form, transfer to a piping bag, and pipe over the tart in decorative swirls.
- Do the same with the milk chocolate ganache.
- Finish with extra dollops or drizzle of speculoos spread as decoration.
- Let chill before serving for clean slices and best texture.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.