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

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103 thoughts on “Biscoff Chocolate Tart

  1. I’ve jeust had my coffee afternoon and it would be very nice if I could eat a piece of this deliciouse tarte ! It looks gorgeous Jess !
    Have a nice weekend 😉

  2. Jessica it looks so yummy we don’t have those biscuits in australia but will find similar my xmas eve dessert ta
    Cheers Rosie😄

  3. Oh, Jessica, I really needed this recipe a few days ago! I was trying to think of a nice easy dessert to make and just got a compete blank. Next time I have a dinner party I’m hopping on over here! What a great idea to make a biscuit base from those gorgeous Speculoos biscuits!

  4. Youuuuu…are amazing. I am seriously salivating right now because–well, because everything in this tart sounds gorgeous. I’m always up for a fab no-bake recipe around the house (though I’m not sure my yoga pants are)!

  5. Yum this looks amazing! I love Speculoos! Especially the one with crunchy bits in it. Spread a thick layer on a cracker or bread and I’m set 😛 This no bake(!!!!) tart would do very well in my tummy too 😉

  6. Oh man, I am a HUGE fan of Biscoff cookies. We got to visit their factory earlier this year, and that was like a cookie lover’s paradise…haha! This tart definitely needs to make an appearance on my holiday table. 🙂

  7. Oh yum! I grew up eating spekuloos cookies in Germany every year at Christmas time. I love that they are now also in North America – any time of year – as Biscoff. Your tart looks fantastic. No bake treats are always a win.

  8. It’s chocolate! Yessss! I admit, I’ve not tried biscoff cookies, but I keep hearing about them so they must be delicious! I spied them for the first time a the store the other day and now I’m kicking myself for not picking some up! This looks lovely and yes, would make a delicious dessert at a Thanksgiving feast! Thank you, Jessica!

  9. Hey Jess,

    I saw your post about this on Instagram and found the recipe! I’ve never heard of Biscoff biscuits here in Sydney, Australia – can you suggest an alternative?! Are they a ginger spiced flavour? I’d love to make this recipe for a Christmas party soon 🙂

    Lilly

    • Hi Lilly! So glad you like the recipe, that’s brilliant!
      I reckon you could definitely use a ginger spiced biscuit or a cinnamon spiced biscuit too? People who made this recipe have also just used plain digestive biscuits! Hope that helps. 😀 Really hope you enjoy the tart, let me know how you get on! 😀

  10. Pingback: Preparing for Christmas: Festive Feast+ | Cheery Little Thing

  11. Pingback: Salted Caramel Banoffee Pie {Quick No-Bake Recipe} | What Jessica Baked Next...

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