Chocolate Biscoff Tart

A simple no bake recipes perfect for any occasion!!! A biscoff biscuits base topped with a velvety and silky smooth chocolate cream filling and finally topped of with Cookie Butter topping or known as Biscoff spread. Definately a biscoff lovers DREAM! 

This is such a simple tart to make despite it's a showstopper appeal and rich flavours. The hardest part is waiting for the filling to cool and set!

Ingredients:

For the Biscoff Cookie Crust:

• 250g Biscoff cookies, about 35 cookies
• 115g vegan butter, melted
• 30g icing sugar

For the Chocolate Biscoff Filing:

• 225g vegan dark chocolate (60%-70% cacao), chopped
• 350g extra-firm silken tofu, drained
• 280g (1 cup) Biscoff cookie spread
• 30g vegan butter, melted
• 1 tbsp vanilla extract
• ½ tsp ground cinnamon
• ½ tsp salt

For the Tart Topping & Garnish:

• 140g Biscoff spread
• 45g vegan dark chocolate (60%-70% cacao), chopped

Method: 

For the Biscoff Cookie Crust: Break  the cookies into fine crumbs. You can do this in a food processor. Then add the melted butter and icing sugar. Reserve about ¼ cup of the crumb mixture for garnishing the tart later.

Lightly grease a 9" tart pan with a removable bottom or a springform pan. Press the cookie mixture into the tart pan, add it all in but start pressing the mixture into the sides first. Using the side of a dry measuring cup is helpful to press along the sides, while using your fingers to press the top of the sides down for an even crust. Press the rest of the cookie crust into the bottom, again using the dry measuring cup. make the crumbs as compact as possible for clean slices later. Chill for 30 minutes while you make the filling.

For the Chocolate Biscoff Filling: First, melt the chocolate. You can do this in a double boiler, or in a small microwave safe bowl in the microwave in 30 second bursts, stirring well each time. Do not overheat or it will seize and become unusable. Set aside.

Combined the drained tofu, Biscoff spread, melted butter, vanilla, cinnamon and salt in blender or food processor. Blend on high until completely smooth and no bits of silken tofu remain, stopping to scrape down the sides as necessary. Add the melted chocolate and blend again until well combined.

Pour the filling into the chilled tart crust and smooth out the top with the back of a spoon. Place a piece of cling-film directly over the filling and set into the fridge for the filling to firm up. This should take about 2 hours.

For the Tart Topping & Garnish: Melt the Biscoff. You can do this in a double boiler, or in a small microwave safe bowl in the microwave in 30 second bursts, stirring well each time. Pour the Biscoff spread over the top of the tart, spreading quickly for an even layer with the back of a large spoon. Chill for 5-10 minutes in the fridge until the Biscoff spread sets up again.

In the meantime, melt the remaining chocolate. Pour the melted chocolate into a small plastic bag or icing bag. Twist the bag closed and snip off a tiny corner. Drizzle the chocolate around the tart several times or as desired. Sprinkle the reserved cookie crust crumbs over the melted chocolate. Garnish with chocolate shavings or tiny chunks of chocolate, if desired.