Stroopwafel tart with vanilla custard

Stroopwafel tart with vanilla custard
Makes: 14 portions
Prep time:
Cook time:
Total time:
  • 800 gr stroopwafels
  • 75 gr butter
  • 30 gr almond liqueur
  • 18 gr leaf gelatine
  • 1000 gr milk
  • 20 gr custard powder
  • 225 gr white sugar
  • 8 egg yolks
  • 1 tbspn vanilla flavour
  • 1 tspn cacao powder
  • 1 tspn chocolate sprinkles
  1. Grease the spring form tin and line the base with baking paper.
  2. Cut 15 the stroopwafels in half and trim a little of each side.
  3. Blitz to a fine crumbs the rest of the stroopwafels.
  4. Melt the butter and stir through the stroofwafel crumbs with the almond liqueur.
  5. Press the crumbs in the base of the spring form. Place the halved stroopwafels all around one next to another to form the rim.
  6. Press them down lightly in the base. Refrigerate to set.
  1. Soak the gelatine in ample cold water until soft.
  2. Mix some of the cold milk with the custard powder, egg yolks and sugar.
  3. Warm the remainder of the milk with the vanilla flavour.
  4. Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
  5. Drain the soaked gelatine in the hot milk. Allow to cool to room temperature.
  6. Pour the filling on the base and decorate with any remaining stroopwafels.
  7. Refrigerate to set, at least half a day but preferably overnight.
  1. To serve, remove the rim of the spring form and place the tart on a serving platter.
  2. 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.