Choose number of servings
Ingredients
For the Ganache
- Dark Chocolate (64% or 72%) 280 g
- Heavy CreamSalt 480 ml
- Orange Zest 1 tsp
- Kosher Salt 1 pinch
For the Crust
- Speculoos (crushed) 250 g
- Unsalted Butter (melted) 6 tbsp
For the Orange Anglaise
- Heavy Cream 120 ml
- Yolks 3
- Granulated Sugar 3 tbsp
- Orange Zest 1 tsp
- Whole Milk 120 ml
For Cooking
- Water as needed
For Garnishing
- Orange Segments (optional) as needed
Tools that you will need
General Equipment
- 8 Inch (20cm) Tart Pan
- 8qt (8L) Pot
- Electric Blender
- Large mixing bowl
- Rubber Spatula
Cooking Steps Prep Cooking
Prepare the Speculoos Crumbs
Place the cookies into a large ziplock bag then use a rolling pin or pan to finely crush the crackers until sandy in texture. Transfer to a bowl and set aside. You can also use a food processor.
Speculoos Cookies | 250 grams |
Make the Speculoos Crust
Add the melted butter to the crumbled cookies and using a rubber spatula, mix until fully incorporated.
Unsalted Butter (melted) | 6 Tbsps. |
Form the Crust
Evenly distribute the speculoos crust mixture in an 8" (20cm) tart pan, then press the crumb down until compact. Oce ready, place in the fridge while you continue with the recipe.
Prepare the Probe
Insert the probe on the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Water to the Cookware
Fill the pot with enough water to reach the bottom of the bracket.
Water | as needed |
Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 80°C.
1. Prepare the Ganache
Add all the ingredients into a vacuum bag.
Heavy Cream | 480 ml |
Dark Chocolate (64% or 72%) | 280 grams |
Orange Zest | 1 tsp. |
Kosher Salt | 1 pinch |
2. Prepare the Orange Anglaise
Combine the ingredients into a bowl and whisk well. Add the liquid into a vacuum bag.
Heavy Cream | 120 ml |
Whole Milk | 120 ml |
Yolks | 3 |
Granulated Sugar | 3 Tbsps. |
Orange Zest | 1 tsp. |
3. Vacuum Seal Both Bags
Seal both bags, one at a time at Vacuum Level 2/ Seal Level 2.
4. Sous Vide the Ganache and the Anglaise
Add the bags with the sauce and the ganache into the preheated water and cook for 50 minutes to nesure the right consistency.
5. Remove the Bags
Turn the burner off, then remove the bags and place them on a clean towel and dry them well.
6. Blend the Anglaise
Pour the sauce into a blender and blend until fully incorporated. Transfer to a serving bowl and place in the fridge until fully chilled.
7. Mix the Ganache
Pour the ganache into a clean bowl and gently mix until fully incorporated.
8. Pour the Ganache into the Tart Shell and Chill
Pour the ganache into the chilled crust, tap to ensure a smooth surface on the tart and refrigerate until the ganache firms up, or about 2 hours.
9. Garnish and Serve
Gently release the sides and remove the tart from the mold. Mark the portions with a knife for even sizing. Serve a portion of the tart alongside a spoonful of sauce and enjoy with a dollop of whipped cream or fresh orange segments on top.
Finished cooking
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!