Stroop Tart

Hi!

I have been obsessed with stroopwafels since before I visited the Netherlands recently. But I have never had one freshly made before and let me tell you, it was a life changing experience. My dear friend Maya took me on a gluttonous tour of Amsterdam telling me the history of their adoptive city and country through amazing food. Okay, the herring I could live without, but the pom (sandwich. Rocked my world) and the fresh made stroopwafel I can not. I considered getting a waffle iron so I could make them at home, but like the idiot I am I didn’t get one. Next time! I did miss my return flight because I wasn’t aware that the airport was silent and I was reading a book and hadn’t noticed 1) the time and 2) that they’d changed the gates. Until it was time to run to another gate that is. An expensive rebooking later had me home with a suitcase filled with Dutch deliciousness and 8 new metal coupes for my collection.

I have considered many, many ways to make stroopwafel inspired things to stuff my face with and this tart was the first I had to make. A cinnamon shortcrust with light brown sugar to mimic the caramelised flavour of the just baked waffles, a rich layer of decadent caramel and a chocolate ganache for balance. Not that I wouldn’t eat the entire tart shell filled to the brim with the caramel alone. The vibes of this thing is a little millionaire’s shortbread, a little christmassy thanks to the cinnamon and just a whole lot of “can somebody please remove this thing before I face plant in the caramel”. Anywho - the recipe is below, I hope you like this edible love letter.

Stroop tart

Makes 1 18-20cm tart

Brown sugar shortcrust

125g butter
85g light brown sugar
1 egg
250g all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon cinnamon

Stroop caramel

65g dark syrup / light molasses / Dutch stroop
35g brown sugar
125ml heavy cream
35g butter
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
Pinch of salt

Ganache

200ml heavy cream
100g 70% dark chocolate
70g milk chocolate (substitute for 70% dark chocolate)
30g dark syrup/light molasses/stroop syrup
Pinch of salt

Cube the butter and mix with the light brown sugar in a stand mixer fitted with the paddle attachment until just combined and no lumps of brown sugar remains. Scrape down the sides of the bowl and add the egg, mixing on low speed until combined.

Add the flour, cornstarch, salt and cinnamon and mix until the pastry comes together. Remove from the bowl, gather to a bowl and press flat. Wrap in clingfilm and rest for at least an hour in the refrigerator.

Roll out the dough to 2-3mm thickness and line a 18-20cm tart ring with the pastry. Place the tart shell in the freezer for 30 minutes and pre-heat the oven to 175C.

Line the tart shell with tinfoil and fill it with baking beans or dried rice. Blind bake for 20-25 minutes (until lightly golden), then remove the parchment and baking beans. Bake for another 10 minutes or until the tart shell is beautifully golden brown. Remove from the oven and allow to cool to room temperature.

Combine the syrup, brown sugar, heavy cream, cinnamon and salt in a small saucepan and cook over medium heat until the mixture comes to a boil. Cook for 3-4 minutes, until a drizzle of caramel on a plate is barely set. Remove from heat, whisk in the butter and transfer to a bowl to cool for 30 minutes. Pour a layer of the caramel in the bottom of the tart shell and transfer to the refrigerator to cool for 20-30 minutes, until the caramel layer is set.

Chop the chocolates into small pieces and place in a heat proof bowl. Heat the cream and syrup in a small saucepan until just before boiling. Remove from heat and pour the cream into the bowl with the chocolate. Leave the chocolate to melt for 2 minutes before gently stirring until a smooth, shiny ganache. Season with a pinch of salt.

Pour the ganache over the caramel layer, almost to the top of the tart shell, then leave to set at room temperature, The tart is best served the same day at room temperature.