A No-Bake Biscoff tart, with a Biscoff cookie base, coffee chocolate ganache filling topped with a swirl of whipped Swiss meringue buttercream and Biscoff cookie crumbles.
This is my dream dessert. Coffee chocolate and Biscoff.. sign me up!
In my opinion, it doesn’t get better than an Iced latte (or hot coffee) with a Lotus Biscoff biscuit! Am I right?
The flavour combination of the sweet and caramelly biscuit mixed with the bitter / nutty flavours of coffee is unmatched!
Combining the two flavours into a dessert is genius *if I must say so myself* – haha!
What is Biscoff?
Biscoff (aka cookie butter / Speculoos) is a caramelised biscuit, similar flavour and texture of gingerbread. There are cookie versions and also a ‘cookie butter’ version.
This tart is quick, easy and simple to make, not forgetting 100% vegan and there is no baking required! It’s honestly irresistible. You’re sure to go in for a second serving! If you love Biscoff / cookie butter, and especially rich & luxurious coffee- this is the dessert for you!
Looking for more Biscoff recipes? Look no further:
Biscoff stuffed Cookies
What vegan block butter to use?
As Swiss meringue uses liquid from the aquafaba, having a stiffer butter is key. I like the Naturli Vegan Block.
What is aquafaba?
Aquafaba is the water from a can/tin of Chickpeas.The Chickpea water or brine as its called, acts as an amazing egg substitute for cakes, meringue buttercreams etc.
What cream should I use?
When it comes to ganache, any cream will work from coconut cream, to dairy-free single + double cream.
Preparation: 10 minutes
Chilling time: 2-4 hours combined
Ingredients for the crust
- 250g (1 packet) Biscoff biscuits
- 6 tablespoons of dairy-free butter/margarine
Ingredients for the biscoff layer
- 4 heaped tablespoons of Biscoff spread
Ingredients for the chocolate filling
- 240g of dairy-free cream (see notes*)
- 300g of dairy-free dark chocolate
- 2 tablespoons of granulated coffee
Ingredients for the buttercream swirl
- 50g of of dairy-free block butter
- 50g of dairy-free dark chocolate (melted)
- 85g of icing sugar
- 20ml of aquafaba (chickpea brine) see notes*
- 15g of cocoa powder
1. Line the base of a 9 inch fluted tart tin with greaseproof paper and grease the edges of the tin with a small amount of butter.
2. Place the biscuits into a food processor/ blender and whizz up until crumb-like.
3. Melt the dairy-free butter/margarine and pour into the biscuits and mix together until like wet sand.
You want it to be able to stick together.
4. Firmly press the biscuit mixture into the lined tin until its compact. Place into the fridge or freezer whilst you make the filling.
Method (Biscoff layer)
1. Add the Biscoff into a small saucepan, place the hob over low heat and gently melt.
2. Pour the melted spread all over the crust and level out. Pop back into the fridge to set firm.
Method (Chocolate filling)
1. Add the dairy-free chocolate and coffee granules in a large mixing bowl.
2. Place the dairy-free cream into a saucepan on the hob, bring to a simmer, stirring continuously. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy.
The hot cream will melt the chocolate and coffee granules.
3. Pour the filling over the Biscoff spread and level with a spoon or offset spatula.
4. Place into the freezer for 2-3 hours, or until set.
Decorate with crushed biscoff cookies, grated chocolate and coffee beans (optional). Store in a sealed container in the fridge and best eaten within a few days.
Method (buttercream swirl)
1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar, cocoa powder and melted chocolate. Whip on high speed for a couple of minutes to incorporate it.
3. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy.
4. Transfer into a piping bag fitted with a rose/leaf nozzle and pipe lines of the buttercream all over the top of the tart ( as seen in the photos) going from left to right in a zig-zag motion.
Decorate the tart with some crumbled up Biscoff biscuits around the edge along with a Biscoff cookie (optional).
Keep this tart in a sealed container in the fridge. Best eaten within a few a week of making.
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