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No-Bake Biscoff Tart!

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A Sweet and Spiced No-Bake Biscoff Tart – Lotus Biscuit crust, Smooth & Chocolatey Biscoff Filling. Heaven!

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.

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! 

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.

This recipe would work with using normal biscuits such as Digestives if you just wanted a chocolate tart to embellish how you please, it really is so versatile. You can also use a different spread instead of the biscoff if you preferred! A no-bake tart like this is so easy to swap and change!

It’s really hard to say what you can buy where these days.. like when I posted my No-Bake Rolo Tart, I had no idea that Rolos are so hard to come by in other countries these days! So if you need any help with the recipe, or alternative ingredients then just comment below!

No-Bake Biscoff Tart!

A Sweet and Spiced No-Bake Biscoff Tart – Lotus Biscuit crust, Biscoff Spread, Smooth & Chocolatey Biscoff Filling. Heaven!
5 from 1 vote
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Category: Dessert
Type: Tarts
Keyword: Biscoff
Prep Time: 20 minutes
Cook Time: 20 minutes
Setting Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Biscuit Crust

  • 300 g Lotus Biscoff Biscuits
  • 100 g Unsalted Butter/Stork

Filling

  • 200 g Biscoff Spread

Biscoff Ganache

  • 250 ml Double Cream
  • 150 g Biscoff Spread
  • 125 g Dark Chocolate
  • 125 g Milk Chocolate
  • 50 g Unsalted Butter/Stork

Decoration

  • Biscoff Spread (melted)
  • Lotus Biscoff Biscuits (whole/crushed)

Instructions

For the Biscuit Crust!

  • Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep). 
  • It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

For the 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!

For the Ganache!

  • In a heatproof pan, add your double cream and heat till just boiling.
  • In a separate bowl, add your chocolate (chopped up), butter and biscoff spread and pour on the hot cream. Whisk together till smooth!
  • If the chocolate is still slightly not melted, heat for 10 second bursts in the microwave till combined well. 
  • Pour the chocolate mixture onto the biscoff spread and refrigerate for an hour or two until set firm. 

For the Decoration!

  • Once set, decorate! I melted about 25 more of biscoff spread for a drizzle!
  • 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.
  • If you want to use all dark chocolate, use 200g!
  • If you want to use all milk chocolate, use 350g! 
Nutrition Facts
No-Bake Biscoff Tart!
Amount Per Serving
Calories 507 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 19g119%
Cholesterol 56mg19%
Sodium 132mg6%
Potassium 154mg4%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 619IU12%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

27 Comments

  • Elycia
    October 21, 2020 at 8:13 am

    Hi Jane! Was planning on making this today but I’ve realised I only have a pie dish rather than a tin with a removable bottom. Have you got any tips on how I could stop the tart from sticking and take it out of the dish whole?

    Thanks in advance!

    Reply
    • Jane's Patisserie
      October 21, 2020 at 11:29 am

      You could line the bottom with parchment paper, but it might be quite hard as it will be relatively fragile. I would just serve it from the dish personally!

  • Hayyati Jaffar
    October 6, 2020 at 8:11 am

    Hi Jane. This biscuit is so in trend that it becomes a very pricey dessert. Saw your recipe and it look really yummy. I would like to try it myself since chocolate & biscoff are both my favourite. But if i use whipping cream instead of double cream do i have to make any adjustment to the chocolates?

    Reply
    • Jane's Patisserie
      October 6, 2020 at 11:55 am

      It depends on the fat content of the cream – double cream here has 45%, so if it’s lower it may need more chocolate, or 50ml less cream!

  • Jats
    September 28, 2020 at 8:12 am

    If i make this into tartlet, how many can it yield?

    Reply
    • Jane's Patisserie
      September 28, 2020 at 12:05 pm

      It depends on the size of the tartlets x

  • Kim
    September 8, 2020 at 6:21 pm

    5 stars
    Jane, your recipes are amazing and so so easy to follow! Thank you. I used to bake all the time and went off it. You have inspired me again. Thank you.

    Reply
  • Nicola Tidd
    July 7, 2020 at 5:17 pm

    Hi Jane,

    Can i freeze this once its made? And how long does it take to defrost and whats the best way to do so?

    Reply
    • Jane's Patisserie
      July 8, 2020 at 6:33 pm

      Hey! Yes you can freeze it – and I would defrost in the fridge over night personally!

  • Sam
    July 1, 2020 at 2:21 pm

    Silly question but how to you take it out the tart tin without breaking?
    Thanks

    Reply
    • Jane's Patisserie
      July 1, 2020 at 3:34 pm

      I use a loose bottomed tin so it comes out of the sides on the base, and then I slid it off the base!

  • Niki
    June 24, 2020 at 9:09 am

    Hi Jane, is there a way to leave the double cream out, as I’m lactose intolerant. I’ve tried the lacto free/vegan ones in different bakes but found them thinner than the normal cream. Do you think it would work ok in this one? It looks sooooo good!!
    Many thanks ☺️

    Reply
    • Jane's Patisserie
      June 24, 2020 at 12:57 pm

      You could try a coconut cream, or still use the lactose free cream but reduce the amount to about half! x

  • Heather
    June 10, 2020 at 11:49 am

    Hi Jane, can you freeze all your no-bake pies / tarts?
    Thanks!

    Reply
  • Fatima
    October 1, 2019 at 7:36 pm

    Can I use milk chocolate rather than dark chocolate?v

    Reply
    • Jane's Patisserie
      October 2, 2019 at 8:40 am

      You would need to use 1.5x to make it set properly!

  • Billionaires Tart! - Jane's Patisserie
    March 31, 2018 at 5:48 pm

    […] being a ‘Millionaires’ style recipe I used shortbread. In my other recipes such as my No-Bake Biscoff Tart or my No-Bake Rolo Tart you can see the […]

    Reply
  • Lydia
    July 21, 2017 at 10:14 am

    We have recently become obsessed by these biscuits too then I found this recipe AND all the ingredients were on offer when I went shopping, fate! Its absolutely amazing, possibly a new favourite pudding 🙂 xx

    Reply
  • Lisanne
    May 19, 2016 at 12:28 pm

    This looks SO GOOD! I haven’t been able to stop thinking about it ever since you posted the first picture on instagram haha! So glad the recipe is available now!

    Reply
    • Jane's Patisserie
      May 19, 2016 at 7:55 pm

      Awh it’s okay! I’m glad you love it so much! Thank you!

  • sandy ralph
    May 17, 2016 at 8:11 pm

    omg this look like heaven, I’m bookmarking this to make myself

    Reply
  • The slow pace
    May 17, 2016 at 9:03 am

    That looks absolutely amazing, those are my favoruite biscuits!!! I’m so trying thsi recipe this weekend!
    xx,
    E.
    http://www.theslowpace.com

    Reply
    • Jane's Patisserie
      May 17, 2016 at 3:59 pm

      Aah thank you!! I hope you love it! ❤️ x

  • Jessica
    May 16, 2016 at 11:34 pm

    Fabulous. I want the whole thing lol 😉

    Reply

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