Ingredients

For the pastry

100g

Golden Caster Sugar

200g

Butter, chilled & cubed

300g

Plain Flour

50g

Rye Flour

1 tbsp

Steenbergs organic Speculoos Spice Blend

Large Egg

For the filling

200g

Stale Bread, crusts removed and blitzed to coarse crumbs

700g

Golden Syrup

2 tsp

Speculoos Spice Blend

Clementine, zested & juiced

Large Eggs

50ml

Double Cream

½ tsp

Salt

"Oh Wow! Think of all of your favourite things and put them all in one tart, even the shell tastes of biscuits! Easy to make and even easier to eat… but can you stop at one slice?"

Many thanks to Susie of Gourmet Glow for this delicious recipe.

Method

Start with the Pastry. Put the sugar into a blender and blitz to a powder (this is a great way of making icing sugar that contains no added anticaking agents). Add this along with the flours, spice blend and salt to a stand mixer and mix briefly with the paddle attachment to combine.
Add the butter and mix to breadcrumb in. Add the egg and mix until a crumbly dough forms. Turn out onto some clingfilm, bring together with your hands and shape into a disc. Chill for at least an hour.
Lightly flour a work surface and leave the pastry for 5 minutes to take the chill off. Roll out to fit a 20cm tart tin. Don’t worry about it being super thin, this tastes of Speculoos biscuits so no one will complain at a thick bit.
Line the tin, prick with a fork and freeze for 20 minutes while you preheat the oven 180C.
Line the tart shell with crumpled baking paper and baking beans and bake for 20 minutes, or until the sides are set. Remove the paper and beans and bake 15-20 minutes more, or until golden and sandy to the touch.
Make the filling by whisking the syrup, spice, clementine zest and juice with the eggs, cream and salt until smooth.
Add the breadcrumbs and gently mix until just combined. Overmixing will give a tough finish.
Bake on the middle shelf for 35-40 minutes or until set with the faintest wobble in the centre.
Cool in the tin for 10 minutes, remove and cool completely on a wire rack.