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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Hi, do I need to greese/line the tin? Or not..regards
I don’t personally, as I use a loose bottomed tin! Hope this helps x
This was amazing!
Would white chocolate work? Would I just substitute the same amount?
Hi, I don’t have a tart tin, is there any alternatives I could use?
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
Hey Jane can we use heavy cream instead of wipping cream? Wanna try so bad
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
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!
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
Dark chocolate should be 70%+ cocoa content, and I generally use cooking chocolate because I bulk buy but it shouldn’t matter too much!
I really enjoyed making the biscoff tart for the first time and it turned out so perfectly! 😋
Thank you for this heavenly recipe love it so much!
Ahh you are so welcome I am so glad xx
Jane thank you for another out-of-this-world easy to follow recipe! My son says this one is his new favourite 🙂
Heyy! Aww this is so lovely thank you so much!!xx
would plant based double cream work in this recipe?
Hey, I haven’t tested it but theoretically yes xx
Yes, I’ve used Oatly Whippable (which is a dairy free alternative to double cream) and both times it’s been delicious.
Did you try it ?? I have plant based cream un the fridge and was wondering if it would work ….
Can you freeze this please?
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
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.
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
Looks amazing, can’t wait to try it – any idea on the calorie amount/nutritional info?
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
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!
Yes that sounds all good!! x