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Chocolate Biscoff Tart Recipe

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★★★★★

4.4 from 106 reviews

This Chocolate Biscoff Tart combines a spiced Biscoff cookie crust with a luscious chocolate ganache filling, creating a rich and decadent dessert perfect for holidays, special occasions, or everyday indulgence. The smooth, velvety ganache is infused with Biscoff cookie butter and vanilla, offering a sophisticated flavor that pairs beautifully with the warm caramel notes of the crust. Finished with optional garnishes like crushed Biscoff cookies, shaved chocolate, and whipped cream, this tart is sure to impress and delight.

Ingredients

Scale

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 unsalted butter. Stir thoroughly until the cookie crumbs are evenly coated with butter, forming a crumbly mixture.
  2. Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a tart pan, ideally one with a removable bottom for easy removal. Use the back of a spoon or a measuring cup to create an even, compact layer.
  3. Chill the Crust: Place the crust in the refrigerator to chill and set firmly while preparing the ganache filling.
  4. Heat the Cream: In a small saucepan over medium heat, warm the heavy cream just until it begins to simmer. Remove it from heat immediately before it boils to prevent splitting.
  5. Make the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 1 to 2 minutes to soften the chocolate.
  6. Mix Ganache: Gently stir the chocolate and cream together until the mixture is smooth and silky. Then stir in the Biscoff cookie butter, vanilla extract, and a pinch of sea salt until fully combined.
  7. Assemble the Tart: Pour the prepared chocolate ganache filling evenly into the chilled Biscoff crust. Smooth the top with a spatula or an offset spatula.
  8. Chill the Tart: Refrigerate the tart for at least 3 hours or until the ganache is completely set and firm.
  9. Garnish and Serve: Just before serving, sprinkle with extra crushed Biscoff cookies, add shaved chocolate or curls, and/or a dollop of whipped cream as desired. Slice into wedges using a warm knife for clean cuts and enjoy.

Notes

  • Use room temperature heavy cream and cookie butter for a smoother, silkier ganache.
  • Do not allow the cream to boil to avoid splitting; warm just to simmering.
  • Chill the tart completely before slicing to ensure clean, neat pieces.
  • Use a tart pan with a removable bottom for easy and clean tart removal.
  • Running a knife under hot water and wiping it before slicing helps to make smooth cuts.
  • Store the tart in an airtight container in the refrigerator for up to 5 days.
  • Freezing can affect ganache texture; if freezing, wrap slices individually and thaw in the refrigerator.
  • Feel free to experiment with different chocolates such as dark or white chocolate for variations.
  • Add garnishes just before serving for the best presentation and texture.

Keywords: Chocolate Biscoff Tart, Biscoff crust, chocolate ganache, no bake tart, easy dessert, holiday dessert, Biscoff cookie butter, semi-sweet chocolate dessert

Find it online: https://cheflenacooks.com/chocolate-biscoff-tart-recipe/