John Myers
Contents
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Ingredients
The crumbly floor
- 100 g Spiced speculoos
- 50 g Butter
- 1 tbsp Oil neutral
The first layer
- 50 g Whole milk couverture
The second layer
- 50 g Marzipan paste
- 75 g Apple jelly
The third layer
- 50 g Cream cheese without anything
- 150 ml Cream
- 50 g Sugar
- 0,5 tsp Ginger bread spice*
- 0,5 tsp Ground cinnamon
- 0,5 tsp Ground ginger
- 4 sheet Gelatin white
Instructions
the crumbly floor
- Process the speculoos either in the freezer bag with a rolling pin or in the food processor into crumbs.
- Mix with the soft butter to form a "dough" and press it onto an oiled wooden board in a size 16 springform pan. Refrigerate.
first layer
- Crush the couverture with a sharp knife and let it melt in a water bath at low temperature. Now distribute the liquid chocolate on the crumbly base.
second layer
- Finely grate the marzipan and mix it with the apple jelly and then spread it on the solidified couverture layer.
third layer
- Let the gelatine soak in a little cold water, squeeze out and dissolve over low heat.
- Whip the cream and mix with the cream cheese, sugar and the spices. Slowly fold in the dissolved gelatine.
- Put this cream on the marzipan-apple layer, spread it and let it set in the refrigerator for about two to three hours.
- Use a sharp knife to loosen the tartlet from the spring ring, remove it and start beautifying.
- I had the white and black chocolate hearts and the chocolate cream from the Lindt tube with it. A little brittle was still there and was also processed immediately.
- * Link to spice mixes: My gingerbread spice
Nutrition
Serving: 100gCalories: 377kcalCarbohydrates: 34.3gProtein: 10.3gFat: 22.2g
