Warm, spicy crust seeks peppy, tangy curd for meaningful conversation, foodie adventures, and romantic oven snuggles. Low-maintenance and easy to love.

　　

Ingredients

32 (250 g) packaged speculoos cookies

　　6 Tbsp. (¾ stick/85 grams) unsalted butter, melted

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Put the cookies in a food processor and blitz until the cookies are a uniformly sandy texture. Drizzle in the melted butter and pulse until the mixture comes together like wet sand.

　　

Step 3

Turn the mixture out into a 9-inch tart pan with a removable bottom. Use your fingers to pack the mixture tightly into the pan, going all the way up the sides, then use your palm to flatten the bottom. Make sure the edges and the bottom are compact and of even thickness. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.

　　

Step 4

Bake for 8 to 10 minutes, until the crust is no longer shiny with butter. It will continue to crisp up as it cools.

　　

Step 5

Keep the tart shell in the pan, cool completely, and store in the fridge or freezer until ready to fill.

　　Excerpted from Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate by Lauren Ko. Copyright © 2020 by Lauren Ko. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.Buy the full book from Amazon or Bookshop.