Search The Little Blog of Vegan...

Wednesday, 27 February 2019

Quick & easy No-bake Biscoff tart recipe

Vegan, no-bake.

The best vegan and no-bake Biscoff tart.
A crumbly biscuit base, a creamy 'sticky toffee-like' Biscoff filling, with a layer of melted Biscoff spread, topped with dairy-free white chocolate. Indulgence at it's finest!

If you don't know what Biscoff is, you've been living under a rock! 
You can either have the classic Lotus Biscoff biscuit or the spread. The spread is basically the biscuit...but in a cookie butter form.
The flavour is like that of silky caramel! You'll have to try it yourself to fully indulge in its decadence. 

Biscoff is like liquid gold. I used the Lotus Biscoff biscuits to create the most delicious crust, along with the Biscoff spread within the filling and as a sticky layer on top of the tart.
It's a phenomenal tasting treat, perfect for any occasion which requires a mouth-watering dessert.

This tart is quick & easy to make, vegan and is utterly irresistible. You're sure to go in for a second serving!!

Preparation- 15 minutes
Chilling time- 4 hours
Serves- 10+
Level- Easy

...
Ingredients for the crust
-200g of Biscoff biscuits
-6 tablespoons of dairy-free butter/margarine

Ingredients for the Biscoff filling
-300g of dairy-free white chocolate
-1 can of coconut milk (cream only)
-100g of Biscoff spread

Toppings (optional)
-Biscoff spread (melted)
-Dairy-free white chocolate
-Biscoff biscuits
...

To make the crust
Step 1- Line a tart tin with greaseproof paper.

Step 2- Place the Biscoff biscuits into a food processor/ blender and whizz up until crumb-like.

Step 3- Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.

Step 4- Firmly press the biscuit mixture into the lined tin until its compact.

Place into the fridge or freezer whilst you make the filling.

To make the Biscoff filling
Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

Step 2- Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.

Step 3- Place the white chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.

Step 4- Stir in the Biscoff spread until smooth.

Step 5- Pour the filling onto the crust and level with a spoon or offset spatula.
Place into the freezer for 2-3 hours, or until set.

Step 6- Melt some Biscoff spread and pour over the tart (optional)
Place back into the freezer to set.
This will take around 30 minutes.

Serve and enjoy.

I served my tart with a drizzle of more melted Biscoff spread, grated dairy-free white chocolate and Lotus Biscoff biscuits. Delicious!  


Store in a sealed container in the freezer and best eaten within a few days.

PIN ME

...

Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan 
All of my social media links are in the side bar...come and say hi.

Share and follow me for more yummy posts to come!
SHARE:

6 comments

  1. WOW this tart is absolutely stunning! Perfect for the weekend!

    ReplyDelete
  2. Oh my gooood this looks ridiculously good! I need to try my hand at it <3

    Laura // Middle of Adventure

    ReplyDelete
  3. Do you eat this straight out of the freezer or put in the fridge to thaw a bit before serving? Making it tomorrow evening for a dinner on Saturday x

    ReplyDelete
    Replies
    1. Hello, Store it in the freezer, then allow it to defrost before serving :) x

      Delete

Blogger Template Created by pipdig