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Biscoff Chocolate Tart

No-Bake Biscoff Chocolate Tart features a crumbly speculoos tart shell and a creamy chocolate filling. 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!
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 8
Author What Jessica Baked Next


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

Chocolate Filling:

  • 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.