No Bake Chocolate Biscoff Tart

A no bake chocolate biscoff tart is perfect to please any crowd at the dessert table!

I've had an unopened jar of biscoff spread staring at me for months now, and a tart that required zero baking was definitely calling my name. Sometimes I take pleasure in desserts that look complicated but really don't require too much effort and this is definitely one of them. A biscoff base, with a silky smooth dark chocolate ganache, then topped with a layer of velvety biscoff spread, and you've got yourself a very rich but tasteful tart. I took a trial of this dessert to a family barbecue and it outranked the supermarket cheesecake my Dad had bought (although that did get gobbled up too, we love cheesecake) but I'm glad my biscoff tart was enjoyed. But then again, who doesn't like biscoff? 

If you love biscoff and tarts....

Check out my other recipes for more inspiration!

Rhubarb and Custard Tart

Strawberry Tart

Biscoff Layer Cake

Recipe

Prep: 20 minutes + 3 hours chilling time

Cook: n/a

Serves: 10

Notes:

• Make sure to use dark chocolate for the ganache, any other chocolate will change the consistency, plus white/milk might be a little too sweet against the Biscoff spread.
• Any cookie butter spread will work if you cannot get Biscoff.
• The Biscoff sandwich biscuits would also look great as a topping for this tart :). 

Ingredients

Base

• 320g biscoff biscuits
• 125g butter

Ganache

• 250ml double cream
• 250g dark chocolate, roughly chopped
• 50g butter, cubed
• 50g biscoff spread

Topping

• 200g biscoff spread
• 50g dark chocolate
• x2 biscoff biscuits

Method

1. Grease a 9inch tart tin with butter and set aside.
2. Make the base first. Crush the biscoff biscuits by placing them in a ziplock bag and using a rolling pin to crush or place into a food processor.
3. Tip into a bowl. Melt the butter then add to the bowl and combine with the biscuits till the crumbs are coated in the butter.
4. Press the biscuits into the greases tart tin and push up the sides and on the bottom to create a firm and even base layer. Place in the fridge to set whilst you make the filling.
5. For the ganache, in a bowl add the chopped chocolate, butter and biscoff spread.
6. Heat the double cream gently in the microwave in 30 second burst but try not to boil it. You can also do this on the stove/hob.
7. Pour the hot cream over the chocolate etc and leave for 1 minute. Stir everything together slowly with a spatula. If the butter and chocolate have still not melted place everything into the microwave and heat in 10 second bursts, stirring each time.
8. Pour the ganache on top of the biscuit base, then carefully place back into the fridge for 2 hours till set.
9. once set, bring to room temperature. Then melt the biscoff spread in the microwave for about 30 seconds, then pour on top of the ganache and smooth out.
10. Place the tart in the fridge till the biscoff layer has set about 30 minutes - 1 hour.
11. Melt the remaining chocolate and drizzle on top of the biscoff layer and crumble over the biscoff biscuits. 
12. Serve straight away or keep stored in the fridge till ready.
13. This tart will keep up to 5 days stored in the fridge. Enjoy!

Christina

xx