Biscoff Chocolate Tart

Have I got a treat for you all today! Spiced cookie butter biscuit base topped with a velvety and seriously silky smooth chocolate-y cream filling and topped off with whipped cream and extra biscuit crumbles AND let’s not forget it’s completely no-bake! I’ve always enjoyed Biscoff, there’s something about the subtle spicy flavour that is delicious and just warms you through dunked into steaming hot cup of tea. Combining this amazing spread with chocolate really does take it to the next level. The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion!

tart slice chocolate

chocolate tart no bake

tart biscoff delicious

It’s certainly the finishing touches that really make this tart come together! Add a good dollop of whipped cream, clotted cream and sprinkle over even more chocolate curls and some extra crumbled biscuit. I took mine to the next level by drizzling over some of the biscuit spread. It’s seriously delicious and really added that extra little indulgence to the recipe.

It’s always a hit with those who try it, slices will just vanished in front of your eyes! Everyone seems to adore the caramelised biscuit base with the rich and decadent chocolate filling and I guarantee you will be asked for the recipe. Impressive and quick to make, add this to your holiday baking list this year! Even the most inexperienced bakers find this recipe easy peasy!

Plus, this tart is completely no-bake, so not only do you not have to turn your oven on for this recipe, but it’s no-fuss and very simple to make!

tart biscoff

{Makes 1 Tart}

Ingredients:

Biscoff/Speculoos Biscuit Base:

250g Biscoff (also known as Speculoos) biscuits

90g unsalted butter, melted

Chocolate Filling:

100g milk chocolate 

100g dark chocolate

1 teaspoon of vanilla extract

2 tablespoons icing sugar, sifted

200ml of double or whipping cream, chilled

To decorate:

Whipped cream

Chocolate curls

Extra crushed biscuits

Method:

1. Make the biscuit base: Gently melt the butter in a small pan. Blitz the biscuits until fine either in a food processor or crush in a ziplock bag with a rolling pin. Tip the biscuit crumbs into a small mixing bowl and pour over the butter mix. Mix until the biscuits are a textured like “wet sand”. Pour into a 23cm / 9-inch springform tart tin and press down on the base and slightly up the sides until well compact. Place in the fridge whilst you make the chocolate filling.

2. For the chocolate filling: Gently melt the two bars of chocolate together, take off the heat and leave to cool. Meanwhile, whip the cream with the icing sugar and vanilla until it holds soft peaks. Then gently fold in the slightly cooled chocolate to the cream mixture. Spoon into the prepared tart tin and smooth over. Cover and chill for at least 2 hours or overnight – the tart will keep in the fridge for up to 3 days if you want to make ahead of time.

3. Serve slices with a good dollop of whipped cream and chocolate flakes and extra biscuit crumbles.

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

103 thoughts on “Biscoff Chocolate Tart

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.