A Sweet and Spiced No-Bake Biscoff Tart – Lotus Biscuit crust, Smooth & Chocolatey Biscoff Filling. Heaven!
SO yeah, another Biscoff recipe HAD to happen. I am really in an obsessive Biscoff place at the moment.. like no joke, I made my Biscoff Cake recently and I just craved it even more!
I made another No-Bake Biscoff Cookie Butter Cheesecake and some of my Speculoos/Biscoff Cookie Butter Fudge. Literally obssesed. This meant I wanted to experiment a bit more, rather than making the same few recipes every now and again, I thought another delicious Biscoff Dessert was on the cards.
After posting my No-Bake S’mores Tart the other day, I thought that this would be a good way to go again. I obviously made it all very ‘Biscoff-y’ by using Lotus Biscuits for the biscuit crust, using Biscoff spread in the chocolatey delicious filling, and then decorating with even more Lotus Biscuits.
It sounds like a Biscoff Overload, but the richness and silkiness of the Chocolatey filing really does break it up. Add in some biscoff spread and you have the best dessert ever!
Like my No-Bake S’mores Tart, I used a slightly different type of filling to my other tarts that I have done before – slightly more double cream to chocolate compared to a 1:1 ratio, and with an added bit of butter it makes it silky smooth, easier to cut and utterly decadent.
This recipe would work with using normal biscuits such as Digestives if you just wanted a chocolate tart to embellish how you please, it really is so versatile. You can also use a different spread instead of the biscoff if you preferred! A no-bake tart like this is so easy to swap and change!
It’s really hard to say what you can buy where these days.. like when I posted my No-Bake Rolo Tart, I had no idea that Rolos are so hard to come by in other countries these days! So if you need any help with the recipe, or alternative ingredients then just comment below!
No-Bake Biscoff Tart!
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Ingredients
Biscuit Crust
- 300 g Lotus Biscoff Biscuits
- 100 g Unsalted Butter/Stork
Filling
- 200 g Biscoff Spread
Biscoff Ganache
- 250 ml Double Cream
- 150 g Biscoff Spread
- 125 g Dark Chocolate
- 125 g Milk Chocolate
- 50 g Unsalted Butter/Stork
Decoration
- Biscoff Spread (melted)
- Lotus Biscoff Biscuits (whole/crushed)
Instructions
For the Biscuit Crust!
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Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep).
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It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
For the Filling!
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Melt your biscoff spread for about 20-30 seconds in the microwave, or in a pan till slightly smoother and more runny!
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Spread the biscoff spread onto the biscuit base. Set in the fridge whilst you make the ganache!
For the Ganache!
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In a heatproof pan, add your double cream and heat till just boiling.
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In a separate bowl, add your chocolate (chopped up), butter and biscoff spread and pour on the hot cream. Whisk together till smooth!
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If the chocolate is still slightly not melted, heat for 10 second bursts in the microwave till combined well.
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Pour the chocolate mixture onto the biscoff spread and refrigerate for an hour or two until set firm.
For the Decoration!
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Once set, decorate! I melted about 25 more of biscoff spread for a drizzle!
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I crushed some biscuit crumbs, and added on some whole biscoff biscuits too!
Notes
- You can use either the smooth or crunchy spread!
- This is the tart tin that I use!
- This dessert will last in the fridge for 3 days, covered.
- If you want to use all dark chocolate, use 200g!
- If you want to use all milk chocolate, use 350g!
ENJOY!
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