No-Bake Biscoff Tart!
A sweet and spiced no-bake biscoff tart - biscoff biscuit crust, smooth & chocolatey biscoff ganache filling. Heaven!
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Servings: 12 Slices
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.