Ingredients
Equipment
Method
Preparation
- Crush the Biscoff cookies into fine crumbs using a food processor or zip-top bag and rolling pin.
- Melt the unsalted butter in a small saucepan over low heat.
- Combine the crumbs with the melted butter in a mixing bowl, and press this mixture into the bottom and sides of a tart pan.
- Chill in the fridge for about 30 minutes.
- For the ganache, place the chopped chocolate in a heatproof bowl and heat the heavy cream until it simmers.
- Pour the hot cream over the chocolate, let it sit for a few minutes, then stir until smooth.
- Pour the ganache into the cooled crust, smoothing the top.
- Drizzle cookie butter over the ganache and swirl it lightly.
- Cover with plastic wrap and refrigerate for at least 4 hours until set.
- To serve, remove the tart from the pan and slice into wedges.
Nutrition
Notes
This tart can be made a day in advance and stored covered in the refrigerator for up to 3 days, or frozen for up to 1 month.