Ingredients
Scale
- 200g Biscoff cookies
- 100g butter, melted
- 250g dark chocolate
- 200ml heavy cream
- 50g powdered sugar
- 1 tsp vanilla extract
- Optional toppings: crushed Biscoff cookies, chopped nuts, caramel drizzle
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the Biscoff cookies in a food processor until fine crumbs form.
- Mix the cookie crumbs with melted butter until well combined.
- Press the mixture firmly into the base and sides of a 23cm (9-inch) tart pan. Chill in the refrigerator for 10–15 minutes.
- Chop the dark chocolate into small pieces and place in a heatproof bowl.
- Heat the heavy cream until it begins to simmer, then pour over the chocolate. Let it sit for 1–2 minutes, then stir until smooth.
- Stir in the vanilla extract and powdered sugar.
- Pour the chocolate mixture over the chilled Biscoff base. Spread evenly with a spatula and tap the pan gently to remove air bubbles.
- Chill in the refrigerator for at least 2 hours or overnight until fully set.
- Add optional toppings such as crushed Biscoff cookies, nuts, or caramel drizzle before serving.
Notes
Use a tart pan with a removable bottom for easy slicing.
Avoid overheating chocolate to prevent seizing.
Slightly warming your knife under hot water helps create clean slices.
- Prep Time: 20