Spekulatius cherry tart

Name: Spekulatius cherry tart
Yield: 1
Ingredients: 7-10 Tbsp slightly + 250 g soft butter/margarine; 175 g Gewürz-Spekulatius; 4 Eggs (Gr. M); 250 g + 50 g sugar, salt; 250 g Flour; 1 glass (720 ml) Cherries; 35 g Cornstarch; 400 g Whipped cream; 2 packages Vanillin sugar; 7-10 Tbsp Icing sugar for dusting

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

7-10 Tbsp slightly + 250 g soft butter/margarine
175 g Gewürz-Spekulatius
4 Eggs (Gr. M)
250 g + 50 g sugar, salt
250 g Flour
1 glass (720 ml) Cherries
35 g Cornstarch
400 g Whipped cream
2 packages Vanillin sugar
7-10 Tbsp Icing sugar for dusting

Directions

1
Grease a springform pan (26 cm Ø). Crumble the speculoos. Separate the eggs. Stir 250 g fat, 250 g sugar and 1 pinch of salt until creamy. Stir in egg yolks one after the other. Stir in flour (no baking powder!) briefly. Beat the egg white until stiff. 3⁄4 Stir the beaten egg white into the dough and fold in the rest
2
1⁄3 Spread the dough in the mould. 1⁄3 Sprinkle on a few crumbs. Bake in the preheated oven (electric cooker: 200 °C/recirculating air:175 °C/gas: level 3) for approx. 12 minutes. Let it cool down. Bake 2 more bases in the same way. Cut 1 cake base while still warm immediately into approx. 16 cake pieces (fans)
3
Drain the cherries, collecting the juice. Mix 6 tbsp. juice, starch and 50 g sugar. Boil up the rest of the juice. Stir in the starch and simmer for about 1 minute while stirring. Fold in the cherries and spread on the 1st base, except for 3-4 tbsp. Place 2nd base on top. Cool down
4
Whip the cream until stiff, sprinkle with vanillin sugar. Spread on the second base. Mark about 16 pieces on the cream. Put the rest of the cherries in heaps on each piece. Lean on the fan. Dust with icing sugar