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!
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.