Lotus Biscoff Tart
A rich and indulgent no-bake dessert featuring a buttery Biscoff biscuit base, silky chocolate Biscoff ganache, and a smooth caramelized Biscoff topping. Finished with chocolate drizzle and crunchy biscuit crumbs, this tart is pure indulgence for every Biscoff lover.
Quick Recipe Info
Prep Time: 30 Minutes
Chilling Time: 3 Hours
Active Time: 30 Minutes
Difficulty: Easy
Serves: 8-10 Portions
Equipments Required
- 9-inch Tart Tin
- Mixing Bowls
- Food Processor / Ziplock Bag & Rolling Pin
- Spatula
- Microwave-safe Bowl
- Measuring Scale
- Refrigerator
- Offset Spatula
Ingredients
For the Base
- 320g Biscoff Biscuits
- 125g Butter
For the Ganache
- 250ml Double Cream
- 250g Dark Chocolate, chopped
- 50g Butter, cubed
- 50g Biscoff Spread
For the Topping
- 200g Biscoff Spread
- 50g Dark Chocolate
- 2 Biscoff Biscuits
METHOD
- Grease a 9-inch tart tin and set aside.
- Crush the Biscoff biscuits into fine crumbs and combine with melted butter.
- Press firmly into the tart tin, covering the base and sides evenly. Refrigerate while preparing the filling.
- For the ganache, combine chopped chocolate, butter, and Biscoff spread in a bowl.
- Heat the double cream gently and pour over the chocolate mixture. Let sit for 1 minute, then stir until smooth.
- Pour the ganache over the chilled base and refrigerate for 2 hours until set.
- Bring to room temperature, melt the Biscoff spread, and pour evenly over the ganache layer.
- Chill again for 30–60 minutes until the top layer sets.
- Melt dark chocolate, drizzle over the tart, and finish with crushed Biscoff biscuits before serving.
💡Baker’s Tip
- Press the biscuit base firmly for clean slices.
- Do not overheat the cream while making ganache.
- Let ganache set fully before adding topping.
- Serve slightly chilled for best texture.
📌 Storage Tip
Store refrigerated in an airtight container for up to 5 days and serve chilled for the best texture.