Biscoff Tart Recipe

Introduction

This Biscoff Tart is a rich and indulgent treat that combines the warm, caramel flavors of Biscoff with smooth chocolate ganache. Perfect for sharing, it features a crunchy biscuit base topped with creamy Biscoff spread and silky chocolate. It’s an impressive dessert that’s surprisingly easy to make.

Ingredients

• 400 grams crushed Biscoff biscuits
• 125 grams butter (melted)
• 300 grams Biscoff spread
• 275 grams dark chocolate
• 300 grams double cream
• 50 grams butter
• Biscoff biscuits, spread, sprinkles, or other decorations as desired

Instructions

1. Step 1: In a food processor, blitz the crushed Biscoff biscuits into fine crumbs. Mix in the melted butter until combined, then press this mixture into the base and up the sides of an 8-inch tart pan. Press firmly to ensure it will hold together when removed.
2. Step 2: Place the tart base in the fridge and chill for about 30 minutes to set.
3. Step 3: Gently warm the Biscoff spread to make it more fluid, then pour it into the tart case. Flatten and level the spread by giving the tart a gentle jiggle. Return the tart to the fridge for another 30 minutes until the spread is firm.
4. Step 4: Place the chopped dark chocolate and butter in a heatproof bowl. Heat the double cream in a small pot until it is nearly boiling.
5. Step 5: Pour the hot cream over the chocolate and butter, then stir vigorously until the mixture is smooth and fully melted, creating a ganache.
6. Step 6: Remove the tart base from the fridge and pour the chocolate ganache evenly over the set Biscoff spread layer.
7. Step 7: Smooth the top with a spoon and gently wiggle the tart pan to create a smooth surface.
8. Step 8: Decorate the tart as you wish with additional Biscoff biscuits, spread, sprinkles, or chocolate curls.
9. Step 9: Allow the tart to set until the ganache is firm, ideally leaving it in the fridge overnight.
10. Step 10: When ready, slice the tart using a hot knife for clean cuts and enjoy!

Tips & Variations

• Warming the Biscoff spread slightly makes it easier to spread evenly without tearing the base.
• Use a hot, clean knife heated under hot water and wiped dry to slice the tart smoothly.
• For extra flavor, add a pinch of sea salt on top of the ganache before it sets.
• Swap dark chocolate for milk chocolate if you prefer a sweeter ganache layer.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, allow slices to sit at room temperature for 10–15 minutes before serving. The tart does not freeze well due to the ganache and spread layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular biscuits instead of Biscoff?

Yes, you can substitute with other spiced or caramel-flavored biscuits, but the classic Biscoff flavor really defines this tart.

What if I don’t have a tart pan?

You can use a springform pan or any round baking dish with removable sides to easily lift out the tart once set.

Biscoff Tart Recipe

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★★★★★

4.6 from 138 reviews

• Author: Harry
• Total Time: 1 hour 40 minutes (including chilling time)
• Yield: 8 servings 1x

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Description

This luscious Biscoff Tart combines a crunchy Biscoff biscuit crust with a smooth Biscoff spread layer, topped with rich dark chocolate ganache. Easy to make and perfect for dessert lovers, the tart is chilled to achieve the perfect texture and can be customized with your favorite Biscoff-themed decorations.

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Ingredients

Scale 1x2x3x

Crust

• 400 grams crushed Biscoff biscuits
• 125 grams butter, melted

Filling

• 300 grams Biscoff spread

Ganache

• 275 grams dark chocolate, chips or chopped
• 300 grams double cream
• 50 grams butter

Decoration

• Biscoff biscuits, spread, sprinkles, chocolate curls, or any preferred toppings

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Instructions

1. Prepare the crust: Blitz the Biscoff biscuits to fine crumbs using a food processor. Mix in the melted butter thoroughly, then press this mixture into an 8-inch tart pan. Using your fingers, press the crumbs up along the sides to ensure the crust is thick enough to hold when removed.
2. Chill the crust: Place the tart pan with the crust in the refrigerator and chill for about 30 minutes to firm up.
3. Add Biscoff spread layer: Slightly warm the Biscoff spread to soften it for easy pouring. Pour the softened spread over the chilled crust and flatten it evenly by gently jiggling the tart pan. Return to the fridge and chill for another 30 minutes until the spread firms up.
4. Make the ganache: Combine the dark chocolate chips and butter in a bowl and set aside. Heat the double cream in a small pot until just about to boil—hot enough to melt the chocolate.
5. Combine ganache ingredients: Pour the hot cream over the chocolate and butter mixture. Beat until the ganache is smooth and all chocolate is fully melted.
6. Assemble the tart: Remove the tart pan from the fridge and pour the chocolate ganache over the Biscoff spread layer. Smooth out the surface with a spoon, then gently wiggle the tart pan to ensure the ganache is even.
7. Decorate: Decorate the tart with your choice of toppings such as chocolate pieces, Biscoff spread dollops, biscuit sprinkles, or chocolate curls as preferred.
8. Set the tart: Leave the tart to set until the ganache is firm. For best results, chill overnight.
9. Serve: Slice the tart with a hot knife to ensure clean cuts and enjoy your decadent Biscoff tart!

Notes

• Using a hot knife to slice the tart helps achieve clean edges and prevents cracking of the ganache.
• Make sure not to overheat the cream to avoid burning the ganache mixture.
• You can customize the toppings as much as you like to suit personal taste or presentation style.
• Chilling times are important to set each layer properly for best texture.
• The tart pan should preferably be loose-bottomed for easier removal of the tart.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Western

Keywords: Biscoff tart, Biscoff dessert, chocolate ganache tart, no bake tart, biscuit crust, creamy tart