I don’t do much in the way of baking but…I was inspired to create this with some of the local ingredients here in Northern France and oh wow what a delicious flavour and texture combination!
Speculoos are those little spicy biscuits that often come wrapped with a your tea or coffee at the hairdressers! Well, they do at mine anyway!
You need to start this the day before because the rhubarb needs to macerate
Rhubarb & Speculoos Tart
For 8 slices
- 500g rhubarb
- 100g sugar
- 1 sheet of short crust pastry
- 70g speculoos (or other mildly spicy biscuits), crushed
- 3 eggs
- 50g soft brown sugar
- 60g ground almonds
Clean the rhubarb and cut into little pieces. Place them in a bowl and add the sugar. Stir and leave in the refrigerator over night (at least 10 hours) to macerate.
Heat oven to 180
Butter a round, fluted, tart dish and line with the pastry
Sprinkle in the biscuit crumbs and then add the strained rhubarb (the macerating juice can be used for something else)
Beat the eggs with the brown sugar and the ground almonds and spread over the rhubarb mixture
Cook for 30 minutes and then allow to cool before eating.