I’ve got a treat for you today! Spiced cookie butter biscuit base topped with a velvety and silky smooth chocolate cream filling and topped off with whipped cream and extra biscuit crumbs and this stunning dessert is 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 coffee, tea or hot chocolate.
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 possible!
It’s certainly the finishing touches that really make this tart come together! Dress it up by topping each slice of tart with whipped cream and sprinkle over chocolate curls or some extra crumbled speculoos biscuits.
It’s always a hit with those who try it, slices will just vanish 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 baker will find this recipe easy.
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 straight forward to make!
Biscoff Chocolate Tart
Speculoos Biscuit Crust:
- 300 g speculoos biscuits (also known as Biscoff), gingernuts or digestives finely crushed
- 125 g baking block or dairy-free spread melted
- 200 g dark chocolate (I use vegan chocolate which is approx. 54% cocoa solids) you can use a mix of dark and milk chocolate
- 200 ml dairy-free cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- To 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 the biscuit crumbs with the melted butter until combined. 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.
- To make the chocolate filling: Gently melt the chocolate, 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 it ahead of time.
- Serve the tart in slices drizzled with Biscoff spread, some extra whipped cream and more speculoos biscuit crumbs if desired.
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