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1
Place the butter for the pastry into the bowl of an electric mixer and beat until smooth and light.
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2
Add in the icing sugar, salt and seeds from the vanilla bean and beat until smooth and fully combined.
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3
Add the eggs one at a time, beating until combined before adding the next.
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4
Mix the flour and the cocoa powder together and add to the bowl.
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5
Mix together until the dough just starts to come together.
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6
Tip the mixture out onto the work surface and bring together with your hands.
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7
Press the dough into a disc and wrap in clingfilm.
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8
Refrigerate overnight before using.
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9
For the crumble mix all the dry ingredients together then add the butter, rubbing together until the mixture resembles a breadcrumbs.
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10
Using your hands press the dough into one uniform piece, wrapping in clingfilm and placing in the freezer for an hour until firm.
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11
Once the pastry has chilled roll it out an a lightly floured surface until it is a few millimetres thin and carefully line a 9-inch tart tin with the pastry, trimming off the excess (which should be enough for another tart).
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12
Place the tart onto a parchment lined baking tray and freeze for 20 minutes or until the pastry is firm.
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13
Line the tart with parchment paper and fill with either baking beans or rice and bake in the preheated oven for about 20 minutes before removing the beans and baking a further 10 minutes on until the base is fully baked.
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14
Remove the crumble from the freezer and use your fingers to break into irregular sized chunks, placing onto a parchment lined baking tray, then baking at 160C for around 20 minutes or just starting to brown.
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15
Allow to cool on the tray until needed.
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16
For the filling spread the speculoos paste across the base of the tart and then set in the fridge whilst you make the ganache.
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17
Place the chocolates into a bowl and add the cream, butter and salt into a small saucepan.
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18
Place on the heat and bring the cream to a boil.
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19
When the cream is at temperature pour over the chocolate and allow to sit for a couple of minutes before stirring gently together to form a soft silky ganache.
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20
Remove the tart from the fridge and pour on the ganache spreading to cover the entire tart.
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21
Allow to set at room temperature before serving.
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22
Top with the crumble before serving.
