Speculoos short crust pastry with revisited Carpaccio of flat peaches and strawberries

  • Easy
  • 15 to 30 min
  • 4 parts
  • Less than 15'

  • 8 flat peaches REGAL’IN ™
  • 200 g of Speculoos
  • 12 strawberries
  • 50 g butter
  • 1 vanilla bean
  • Decoration: mint



  1. Preheat the oven to 150 ° C.
  2. Melt the butter and in a blender, mix the speculoos. Mix the butter and speculoss, the dough must have a sandy texture.
  3. Place 4 baking circles on a baking tray, covered with parchment paper. In these circles, put speculoos dough to 1 cm maximum height, to form the base of the tarts. Cook for 10 minutes then let cool in the circles.
  4. Peel then cut flat peaches into 5 mm cubes.
  5. In a bowl, combine the flat peach cubes with the vanilla.
  6. Cut the strawberries into thin slices.
  7. Take your pastry circles with the dough of speculoos and add to each, a 2 cm high peaches stage. Press lightly with the back of the spoon to compact well. Add a thin layer of strawberries. Leave to cool for about ten minutes.
  8. After resting unmold, decorate with a mint leaf and serve.