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a messy tart: spekulatius & chocolate & morello cherries & vanilla custard
Prep Time1 hr
Servings: 8
for the shell:
  • 200 g plain spekulatius
  • 100 g butter
  • a pinch of salt
sealing the shell:
  • 75 g dark chocolate
for the filling:
  • 1 jar morello cherries (about 370 g)
  • 100 ml morello juice
  • 100 ml red wine
  • 2 tbsp icing sugar
  • 2 tsp corn starch (solved in 4 - 5 tbsp cold water)
for the custard:
  • 1 packet vanilla custard powder
  • 200 ml milk
  • 100 ml liquid whipping cream
on top:
  • 3 - 4 tbsp roasted almond flakes
  • a tart form (26 cm)
how to:
  • Preheat the oven to 160° C w/ fan.
  • Crumble the spekulatius as fine as possible with a rolling pin in a sealable freezer bag.
  • Melt the butter & mix w/ the speculatius mess.
  • Distribute the mess in a tart form & press slightly.
  • Bake in the preheated oven for about 15 min.
  • Let it cool completely.
  • In the meantime: Drain the morello cherries & remove all remaning pits.
  • Mix morello juice, red wine & icing sugar & bring to a boil.
  • Dump in the morello cherries ... & bring the mess to a boil.
  • Add the cornstarch-water mix & let it thicken.
  • Let the morello mess cool down completely.
  • In the meantime: Prepare the vanilla custard along to the instruction on the packet & let it cool down.
  • As soon as the spekulatius shell is at room temperature: Melt the chocolate in a bain marie.
  • Distribute the chocolate over the shell & let it cool in the fridge.
  • Roast the almond flakes in a pan - if you don't happen to have some leftovers from your last roasting adventure.
  • As soon as the chocolate seal is hard & the morello mess is cold & the vanilla custard is also cold: Distribute the vanilla custard in the shell.
  • Add the morello mess.
  • Finish w/ roasted almond flakes on top.
Prep Time: It’s about 1 h for preparing & baking the shell, mixing the morello mess, cooking the vanilla custard. For cooling down everything allow about 90 min in addition.
Plain spekulatius: It’s spekulatius w/ spices - nothing else (i. e. no almonds, no chocolate, no ... whatever).
Vanilla custard: My vanilla custard was designed for 300 ml liquid - maybe your vanilla custard is intended for 500 ml ... Use as much vanilla custard as you like.
You may store the tart in the fridge for up to 3 days.
You may also store the tart on you kitchen counter for some hours before serving.