It starts with a wonderfully buttery sweet shortcrust pastry. You spread a little bit of spéculoos spread/ cookie butter on the base of this pastry shell and then fill the shell with chocolate ganache which , itself, has crumbled up cookies swirled through.
As a serving suggestion, Dorie recommends topping the tartlets with Greek yoghurt and sprinkling with a little shaved chocolate and cookie crumbs. I went a bit more rustic and used chocolate chips (what I had on hand) and large crumbles of cookies for a less refined look but my taste testers didn’t complain 😉
As you can see, the ganache is studded with lovely chunks of cookie although I might next time (because I will remember this recipe for a “next time”) bury the cookie pieces and press them into the cookie spread down the bottom of the tart for a more refined look (smoother ganache topping). But as I said, noone complained. These were perfect made in my little 4-inch mini tart pans – just the right size for one (or two if you’re generous!).
Get the recipe for Dorie Greenspan’s Cookies-and-Cream Tartlets on p180 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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