No-Bake Stroopwafel Tart

Preparation

1. 1

   Base

   Grind the stroopwafels finely in a food processor. Melt the butter and mix it with the crumbs.

2. 2

   Press

   Line the bottom of a 24 cm springform tin with baking paper. Press the stroopwafel mixture down firmly and chill the tin for 15 minutes.

3. 3

   Cream

   Whip the cream with the icing sugar until stiff.

4. 4

   Filling

   Stir the mascarpone smooth with the Hollandse Stroopwafellikeur and gently fold in the whipped cream.

5. 5

   Set

   Spread the filling over the base, smooth the top and let the tart set in the fridge for at least 4 hours.

6. 6

   Garnish

   Just before serving, place the mini stroopwafels on the tart and drizzle with caramel sauce.