Chocolate Biscoff Tart Recipe

Introduction

This Chocolate Biscoff Tart is a decadent dessert that combines a crunchy Biscoff cookie crust with a silky, rich chocolate ganache filling. It’s a perfect treat for anyone who loves the unique caramelized flavor of Biscoff cookies paired with smooth chocolate.

Ingredients

• 2 cups Biscoff cookies, crushed
• 6 tablespoons unsalted butter, melted
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 2 tablespoons Biscoff cookie butter
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional garnishes: extra Biscoff cookies (crushed), shaved chocolate or chocolate curls, whipped cream

Instructions

1. Step 1: Prepare the crust mixture by placing the crushed Biscoff cookies in a mixing bowl and pouring the melted butter over them. Stir until the crumbs are evenly coated.
2. Step 2: Press the mixture firmly into the bottom and up the sides of a tart pan. Use the back of a spoon or a measuring cup to create an even layer.
3. Step 3: Chill the crust in the refrigerator to set while you prepare the filling.
4. Step 4: Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat before it boils.
5. Step 5: Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 1-2 minutes, then stir until smooth.
6. Step 6: Stir in the Biscoff cookie butter, vanilla extract, and a pinch of sea salt until fully combined and silky.
7. Step 7: Pour the chocolate ganache filling into the chilled Biscoff crust and smooth the top with a spatula.
8. Step 8: Refrigerate the tart for at least 3 hours or until the ganache is completely set.
9. Step 9: Serve garnished with crushed Biscoff cookies, shaved chocolate, chocolate curls, or a dollop of whipped cream if desired.

Tips & Variations

• For a crunchier crust, toast the crushed Biscoff cookies briefly in the oven before mixing with butter.
• Use dark chocolate instead of semi-sweet for a more intense chocolate flavor.
• Swap heavy cream for coconut cream for a dairy-free version.
• To elevate presentation, pipe whipped cream rosettes around the tart edge.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Allow it to sit at room temperature for 10-15 minutes before serving to soften the ganache slightly. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, this tart is perfect for making a day ahead. Just refrigerate it once assembled, and the crust and ganache will firm up nicely.

What if I can’t find Biscoff cookies?

If Biscoff cookies aren’t available, you can substitute with speculoos or any spiced ginger snap cookies to maintain a similar flavor profile.

Chocolate Biscoff Tart Recipe

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4.7 from 150 reviews

This decadent Chocolate Biscoff Tart combines a crunchy Biscoff cookie crust with a luscious chocolate ganache filling infused with Biscoff cookie butter. The no-bake tart is chilled until set, making it a perfect elegant dessert that’s rich, creamy, and full of unique spiced cookie flavor. Garnishes like crushed Biscoff cookies, chocolate shavings, and whipped cream add the perfect finishing touches.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Biscoff Crust:

• 2 cups Biscoff cookies, crushed
• 6 tablespoons unsalted butter, melted

For the Chocolate Ganache Filling:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 2 tablespoons Biscoff cookie butter
• 1 teaspoon vanilla extract
• Pinch of sea salt

For Garnish (Optional):

• Extra Biscoff cookies, crushed
• Shaved chocolate or chocolate curls
• Whipped cream

Instructions

1. Prepare Crust Mixture: Place the crushed Biscoff cookies in a mixing bowl and pour in the melted butter. Stir the mixture until the crumbs are completely coated with butter.
2. Form the Crust: Press the cookie mixture firmly into the bottom and sides of a tart pan. Use the back of a spoon or a measuring cup to create an even, compact layer.
3. Chill Crust: Refrigerate the crust while preparing the filling to allow it to set and hold shape.
4. Heat Cream: In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from heat immediately to avoid boiling.
5. Combine with Chocolate: Place the chopped semi-sweet chocolate in a heatproof bowl, pour the hot cream over it, and let it sit for 1-2 minutes. Then stir gently until the mixture is smooth and glossy.
6. Add Cookie Butter and Flavoring: Stir in the Biscoff cookie butter, vanilla extract, and a pinch of sea salt until fully blended and silky in texture.
7. Pour Filling into Crust: Pour the chocolate ganache evenly over the chilled Biscoff crust. Smooth the surface carefully with a spatula for a neat finish.
8. Chill the Tart: Refrigerate the tart for at least 3 hours or until the ganache filling is fully set and firm to the touch.
9. Serve and Garnish: Before serving, optionally garnish the tart with crushed Biscoff cookies, shaved chocolate curls, and a dollop of whipped cream for extra flavor and decoration.

Notes

• Be sure not to boil the cream to prevent it from scorching or curdling.
• Press the crust firmly to ensure it holds together well when sliced.
• The tart can be made a day ahead and stored in the refrigerator.
• Use high-quality chocolate for a richer ganache flavor.
• For easier slicing, let the tart come to room temperature briefly before cutting.

Keywords: Chocolate Biscoff Tart, Biscoff cookie crust, chocolate ganache tart, no bake dessert, chocolate tart recipe, easy dessert