No-Bake Biscoff Tart!
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A sweet and spiced no-bake biscoff tart – biscoff biscuit crust, smooth & chocolatey biscoff ganache filling. Heaven!
Biscoff Bakes
SO yeah, another Biscoff recipe HAD to happen. I am really in an obsessive Biscoff place at the moment.. like no joke, I made my Biscoff Cake recently and I just craved it even more!
I made another No-Bake Biscoff Cookie Butter Cheesecake and some of my Speculoos/Biscoff Cookie Butter Fudge. Literally obssesed. This meant I wanted to experiment a bit more, rather than making the same few recipes every now and again, I thought another delicious Biscoff Dessert was on the cards.
Biscoff tart
After posting my no-bake s’mores tart the other day, I thought that this would be a good way to go again. I obviously made it all very ‘Biscoff-y’ by using lotus biscuits for the biscuit crust, using biscoff spread in the chocolatey delicious filling, and then decorating with even more lotus biscuits.
It sounds like a biscoff overload, but the richness and silkiness of the chocolatey filing really does break it up. Add in some biscoff spread and you have the best dessert ever.
Biscuit base
I used a mixture of blitzed up biscoff biscuits, mixed with melted butter. I used my food processor to make sure that the biscuits are a really fine crumb, before I mix in the butter. You can use a rolling pin and a bowl, but you really do need the biscuits to be a fine crumb before adding in the butter
You can use a block butter or you can use a baking spread, but the ratio of butter to biscuit is less compared to using a different biscuit such as a digestive
The filling
Like my No-Bake S’mores Tart, I used a slightly different type of filling to my other tarts that I have done before – slightly more double cream to chocolate compared to a 1:1 ratio, and with an added bit of butter it makes it silky smooth, easier to cut and utterly decadent.
I used a melted biscoff centre, by simple melting the biscoff in my microwave until smooth and pouring it onto the biscuit base before making the filling. This is optional, but utterly delicious.
For the ganache I used a mixture of biscoff spread, dark chocolate, milk chocolate, butter and double cream – it sounds like a lot, but honestly it’s not. It creates a thick and smooth ganache filling that will set perfectly. It’s so important to use the correct ratio of chocolate as per the recipe, because using all milk chocolate for example will not set.
Tips & Tricks
- I decorated my biscoff tart with some melted biscoff spread, and then some biscuits. You can so less or more, but I love it like this.
- This recipe will last for 3+ days in the fridge
- You can freeze the tart for 3+ months
- Please use the combination of dark chocolate and milk chocolate for the perfect set. Dark chocolate should have a 70%+ cocoa content
- I use this tart tin for this recipe
No-Bake Biscoff Tart!
Ingredients
Biscuit Crust
- 300 g biscoff biscuits
- 100 g unsalted butter
Filling
- 200 g biscoff spread (melted)
Biscoff Ganache
- 250 ml double cream
- 150 g biscoff spread
- 125 g dark chocolate
- 125 g milk chocolate
- 50 g unsalted butter
Decoration
- biscoff spread (melted)
- biscoff biscuits (whole/crushed)
Instructions
Biscuit
- Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Or, crush the biscuits in a bowl and then add the melted butter
- Press this into the sides and base of a 23cm tart tin
- Refrigerate for now.
Filling
- Melt your biscoff spread for about 20-30 seconds in the microwave, or in a pan till slightly smoother and more runny
- Spread the biscoff spread onto the biscuit base. Set in the fridge whilst you make the ganache
Ganache
- In a heatproof pan, add your double cream and heat until just boiling.
- In a separate bowl, add your chocolate (chopped up), butter and biscoff spread and pour on the hot cream. Whisk together until smooth
- Alternatively, add the ingredients to a bowl and heat in the microwave until melted
- Pour the chocolate mixture onto the biscoff spread and refrigerate for an hour or two until set firm.
Decoration
- Drizzle on some melted biscoff spread
- I crushed some biscuit crumbs, and added on some whole biscoff biscuits too
Notes
- You can use either the smooth or crunchy spread!
- This is the tart tin that I use!
- This dessert will last in the fridge for 3 days, covered.
ENJOY!
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J x
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I have made this so many times now and every time it’s been delicious. It is my ‘go to’ easy dessert and a staple in our house!
This looks delicious. I’ve made the Biscoff tiffin now I would love to try this. Can I make this like a Traybake and cut into squares for a party?
I followed this recipe to the letter and it turned out brilliant! I served at a dinner party and it went down an absolute treat. Thank you so much Jane, will definitely be making this again.
This recipe sounds amazing Jane… I wonder if there is any reason I couldn’t put in a ramekin instead of a tin? I do this with all your cheesecakes and they are then so easy to top with a pringles lid and freeze or gift to the neighbours 🙂
How could I turn this tart into a dairy free version?
Although I have not tried it, its definitely worth testing dairy free alternatives as straight replacements! Hope this helps! x
Hello, I seen your recent tarts. You used the method. All in the microwave. Do you still suggest heating the double cream first separate then add. Or bung everything into one bowl and next in microwave? Thanks
Hiya! I just heat it all together, hope this helps! x
Hi! Just wondering if I’m using semi sweet chocolate (50%), how much should I use? And if the whipping cream is 35%, I reduce 50ml as u said above? Thanks!
Hiya! For the best results, be sure to use dark chocolate with at least 70% cocoa content alongside the milk chocolate, and double cream – otherwise your tart may not set and you won’t achieve the best results! Hope this helps! x