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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!
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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


Biscuit Crust

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


  • 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


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


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!


  • 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! 



Find my other Recipes on my Recipes Page!

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© 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.


  1. Cindý on May 13, 2023 at 7:30 am

    5 stars
    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 🙂

  2. Ilaria Miele on December 8, 2022 at 7:17 am

    How could I turn this tart into a dairy free version?

    • Jane's Patisserie on December 15, 2022 at 1:27 pm

      Although I have not tried it, its definitely worth testing dairy free alternatives as straight replacements! Hope this helps! x

  3. Kiera on December 5, 2022 at 10:37 am

    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

    • Jane's Patisserie on December 6, 2022 at 9:46 am

      Hiya! I just heat it all together, hope this helps! x

  4. Maya on November 11, 2022 at 6:23 pm

    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!

    • Jane's Patisserie on November 16, 2022 at 9:39 am

      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

  5. Col on October 10, 2022 at 1:56 pm

    Hi, do I need to greese/line the tin? Or not..regards

    • Jane's Patisserie on October 13, 2022 at 3:12 pm

      I don’t personally, as I use a loose bottomed tin! Hope this helps x

  6. Jessica Montgomery on September 19, 2022 at 3:55 pm

    5 stars
    This was amazing!
    Would white chocolate work? Would I just substitute the same amount?

  7. Chloe on September 11, 2022 at 10:16 am

    Hi, I don’t have a tart tin, is there any alternatives I could use?

    • Jane's Patisserie on September 14, 2022 at 4:30 pm

      Hiya! You might be able to use a cake tin, but put the biscuits at the side, and be sure to line it properly! x

  8. Salma on September 15, 2021 at 5:41 pm

    Hey Jane can we use heavy cream instead of wipping cream? Wanna try so bad

    • Jane's Patisserie on September 16, 2021 at 10:07 am

      It depends on the fat content of your cream – in the UK, double cream is about 47% fat content. I believe heavy cream is about 35% so not as high in fat. This means it might be slightly softer set, unless you add some more chocolate in the mix. x

  9. Judy Walker on September 3, 2021 at 8:57 am

    5 stars
    OMG, this biscoff tart looks absolutely gorgeous! Never tried this one before, but I’m craving for it already! Can’t stop dreaming about making this on my own real soon! Super grateful for your attached recipe! Thank you for your effort!

  10. Rachel on August 1, 2021 at 5:35 pm

    What type of chocolate would I need to use? Just normal from the chocolate aisle or cooking chocolate and does it matter what percentage cocoa it is? Thanks

    • Jane's Patisserie on August 3, 2021 at 10:29 am

      Dark chocolate should be 70%+ cocoa content, and I generally use cooking chocolate because I bulk buy but it shouldn’t matter too much!

  11. Megan Peters on June 12, 2021 at 7:52 am

    5 stars
    I really enjoyed making the biscoff tart for the first time and it turned out so perfectly! 😋

  12. Affiz on June 7, 2021 at 12:54 am

    5 stars
    Thank you for this heavenly recipe love it so much!

    • Jane's Patisserie on June 7, 2021 at 4:20 pm

      Ahh you are so welcome I am so glad xx

  13. Anon on May 18, 2021 at 8:21 pm

    5 stars
    Jane thank you for another out-of-this-world easy to follow recipe! My son says this one is his new favourite 🙂

    • Jane's Patisserie on May 19, 2021 at 1:52 pm

      Heyy! Aww this is so lovely thank you so much!!xx

  14. Georgia Barber on May 15, 2021 at 5:39 pm

    would plant based double cream work in this recipe?

    • Jane's Patisserie on May 17, 2021 at 12:04 pm

      Hey, I haven’t tested it but theoretically yes xx

    • Joanne on March 13, 2022 at 6:26 pm

      5 stars
      Yes, I’ve used Oatly Whippable (which is a dairy free alternative to double cream) and both times it’s been delicious.

  15. Chris on May 2, 2021 at 3:39 am

    5 stars
    Made this last week for my mums birthday, now going to make another two. Everyone loved it.
    Love you recipes. Made quite a few now and they have all turned out great.
    Thanks Jane

  16. Ellen Hickey on April 16, 2021 at 4:45 pm

    5 stars
    Hello Jane, I am planning on making this tonight but the only tart dish that I have is very shallow, would I be able to use a cake tin with a removable bottom like one would for a cheesecake? Thank you so much for all of your recipes and advice, you have really been the catalyst for my love of baking.

    • Jane's Patisserie on April 17, 2021 at 1:58 pm

      Hey! Yes you could as long as you put the biscuits at the side of the tin like you would with a tart dish that should be okay. Ahh this is so lovely thank you so much xx

  17. Laura on April 13, 2021 at 6:33 pm

    5 stars
    Looks amazing, can’t wait to try it – any idea on the calorie amount/nutritional info?

  18. Rachel on February 7, 2021 at 4:47 pm

    5 stars
    Omg! I made this recipe yesterday! It’s literally all gone now! Everyone loved it! Thank you so much for your amazing recipes! I love making your cheesecakes too! They are all amazing!!! ❤️❤️ Xxxx

  19. SMA on December 29, 2020 at 3:34 pm

    Hello! This is the first recipe I am planning to make from your blog, really looking forward to giving it a go! I wanted to ask if my planned adjustment is correct: the whipping cream available to me here has a fat content of 35%, so as per a comment from you, I am planning on using 200ml of cream. I am also going to be using only dark chocolate and will have to use a pie dish since I don’t have a tart pan. Am I on the right track? Thank you!

  20. Dylan on December 16, 2020 at 11:42 pm

    5 stars
    I made this the other day and it’s amazing! It came out so much better than I had hoped and everyone loved it!

  21. Elycia on 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!

    • Jane's Patisserie on 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!

  22. Hayyati Jaffar on 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?

    • Jane's Patisserie on 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!

  23. Jats on September 28, 2020 at 8:12 am

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

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

      It depends on the size of the tartlets x

    • Jats on November 1, 2020 at 12:25 pm

      About 5cm

  24. Kim on 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.

  25. Nicola Tidd on 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?

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

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

  26. Sam on July 1, 2020 at 2:21 pm

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

    • Jane's Patisserie on 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!

  27. Niki on 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 ☺️

    • Jane's Patisserie on 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

  28. Heather on June 10, 2020 at 11:49 am

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

  29. Fatima on October 1, 2019 at 7:36 pm

    Can I use milk chocolate rather than dark chocolate?v

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

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

  30. Billionaires Tart! - Jane's Patisserie on 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 […]

  31. Lydia on 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

  32. Lisanne on 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!

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

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

  33. sandy ralph on May 17, 2016 at 8:11 pm

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

  34. The slow pace on May 17, 2016 at 9:03 am

    That looks absolutely amazing, those are my favoruite biscuits!!! I’m so trying thsi recipe this weekend!

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

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

  35. Jessica on May 16, 2016 at 11:34 pm

    Fabulous. I want the whole thing lol 😉

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