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.
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 of course 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. The equivalent to the biscoff spread in the US is speculoos and I believe you can buy the biscuits elsewhere too?! 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!
This recipe serves 10-12!
– 300g Lotus Biscuits
– 125g Unsalted Butter, melted
– 250ml Double/Heavy Cream
– 100g Dark Chocolate, chopped finely
– 100g Milk Chocolate, chopped finely
– 150g Biscoff Spread
– 50g Unsalted Butter
– Lotus Biscuits
1) 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.
2) For the Chocolate Filling – Chop the chocolates up finely and put into a large bowl with the butter in small cubes and the dollop of Biscoff Spread. In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides.
3)Once hot, pour over the chocolate, butter and biscoff spread and whisk until smooth! If the chocolate hasn’t fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time – but give it a chance by whisking first as the whisking will help melt the chocolate.
4) Once the mixture is smooth, pour onto the biscuit base and leave to set for 2-3 hours. Spread over some extra Lotus biscuits like I have in the pictures.
5) Carefully remove from the tin and transfer to your favourite serving plate – Serve with a dollop of cream, mascarpone cream, or on its own and enjoy!
Tips and Ideas
You don’t have to use the Biscoff spread in the filling, but I like the subtle touch of flavour to the filling and it changes the texture. If you do use it, I recommend using the smooth one not the crunchy one!
You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 450g biscuits, and 200g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
This dessert will last in the fridge for 3 days, covered.
Find my other Dessert & No-Bake Recipes on my Recipes Page!
© 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.