Rhubarb Speculoos Tarts

Speculoos, also known as speculaas in Dutch, spéculoos in French, and Spekulatius in German, is a type of spiced short crust biscuit.

Speculoos originated from the County of Flanders, which encompasses present-day Belgium, France, and the Netherlands. The Dutch crafted speculoos using wheat flour, brown sugar, butter, and traditional speculaas spices, including cinnamon, nutmeg, cardamom, cloves, and ginger. These spiced biscuits are usually flat and often molded with traditional images, especially around the feast of St. Nicholas (Dutch: Sinterklaas).

While historically associated with holiday treats like Dutch Windmill Cookies, Biscoff Cookies, and German Spekulatius Spice Cookies its versatility extends beyond these traditional uses. There are several ways to incorporate speculoos spice into your culinary creations such as:

• Add a touch of speculoos spice to your classic chocolate chip cookie recipe.
• Toss whole almonds with melted butter, sugar, and a generous sprinkle of speculoos spice then roast them in the oven until golden and fragrant for a tasty snack or edible gift.
• Stir a pinch of speculoos spice into your favorite warm beverages.
• Sprinkle speculoos spice over waffles, pancakes, or French toast.
• Create a no-churn ice cream by infusing your base with speculoos spice. Enjoy it on its own or as a delightful topping for apple pie, crepes, or other seasonal desserts.

In this recipe the rhubarb and nectarine pair wonderfully with the warm, spiced flavors of speculoos creating a decadent tart.

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Rhubarb Speculoos Tarts

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Keyword

rhubarb & speculoos tartlets

Servings

MetricUS Imperial

Ingredients

Base

• 225 speculoos (cookies)
• Pinch of fine sea salt
• 1/3 cup butter,

Rhubarb

• 3/4 cup water
• 1/2 cup sugar
• 1 tsp fresh ginger, finely minced
• 1 1/4 tsp pure vanilla
• 330 gm rhubarb, rinsed, trimmed & cut in 1/4-inch half moons
• 1 Tbsp cornstarch

Cream

• 150 gm sour cream
• 2 pkg (9 gm ea.) vanilla sugar

To Assemble

• 1 just ripe nectarine, pitted & sliced very thinly You could substitute a peach or some strawberries if a nectarine is not available.

Keyword rhubarb & speculoos tartlets Servings MetricUS Imperial Ingredients Base 225 speculoos (cookies) Pinch of fine sea salt 1/3 cup butter, Rhubarb 3/4 cup water 1/2 cup sugar 1 tsp fresh ginger, finely minced 1 1/4 tsp pure vanilla 330 gm rhubarb, rinsed, trimmed & cut in 1/4-inch half moons 1 Tbsp cornstarch Cream 150 gm sour cream 2 pkg (9 gm ea.) vanilla sugar To Assemble 1 just ripe nectarine, pitted & sliced very thinly You could substitute a peach or some strawberries if a nectarine is not available.

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Base

1. Preheat oven to 320 F. Line a baking sheet with parchment paper.
2. Place the speculoos in the bowl of a food processer & process until finely ground. Add the salt, process once or twice then turn into a medium-sized bowl & mix in the melted butter until you have a sort of dough.
3. Place six 3-inch (7.5cm) metal rounds on the baking sheet & press equal amounts of the dough into each one, using a metal soup spoon to press them so they are even around the edges. Make a slight indentation in the center. Place in the center of the pre-heated oven & bake about 15 minutes. Remove and let cool.

Rhubarb

1. Place the water, sugar, ginger, vanilla in a medium saucepan & bring to a boil over medium-high heat. Reduce the heat so the syrup is boiling, whisking from time to time, until the sugar is dissolved. Add the rhubarb, stir gently so it is mixed with the syrup & return the syrup to a low boil. Shake the pan & watch the rhubarb as it cooks & stir if necessary. Depending on its texture, the rhubarb will cook in about 1-1/2 minutes, though it can take up to 5 minutes.
2. Remove from the heat. With a slotted spoon remove rhubarb carefully to a plate. Whisk in 1 Tbsp of cornstarch . Continue whisking until cornstarch is dissolved & syrup is thickened. Remove from heat & cool for a couple of minutes the gently stir in rhubarb. Allow rhubarb to cool until ready to assemble.

Cream

1. Whisk the sour cream with the vanilla sugar.

Assemble

1. Carefully remove tart bases from rings. Lay equal numbers of nectarine slices atop the crust with the skin out to the edge. Top with sour cream/vanilla sugar. Refrigerate for 30 minutes to one hour.
2. To serve, top with rhubarb sauce & serve immediately.