Stroopwafel tart with vanilla custard

Ingredients
Base
- 800 gr stroopwafels
- 75 gr butter
- 30 gr almond liqueur
Filling
- 18 gr leaf gelatine
- 1000 gr milk
- 20 gr custard powder
- 225 gr white sugar
- 8 egg yolks
- 1 tbspn vanilla flavour
Garnish
- 1 tspn cacao powder
- 1 tspn chocolate sprinkles
Instructions
Bottom
- Grease the spring form tin and line the base with baking paper.
- Cut 15 the stroopwafels in half and trim a little of each side.
- Blitz to a fine crumbs the rest of the stroopwafels.
- Melt the butter and stir through the stroofwafel crumbs with the almond liqueur.
- Press the crumbs in the base of the spring form. Place the halved stroopwafels all around one next to another to form the rim.
- Press them down lightly in the base. Refrigerate to set.
Filling
- Soak the gelatine in ample cold water until soft.
- Mix some of the cold milk with the custard powder, egg yolks and sugar.
- Warm the remainder of the milk with the vanilla flavour.
- Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
- Drain the soaked gelatine in the hot milk. Allow to cool to room temperature.
- Pour the filling on the base and decorate with any remaining stroopwafels.
- Refrigerate to set, at least half a day but preferably overnight.
Garnish
- To serve, remove the rim of the spring form and place the tart on a serving platter.
- Dust the top with chocolate sprinkles or cacao powder.
Stuff to know
This recipe will fill a spring form with a 27 cm Ø and yield about 14 portions.
Allow the tart half a day at least to set in the fridge.

Allow the tart half a day at least to set in the fridge.
