Serves 12
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For the base

For the creamy Biscoff filling

For the chocolate ganache

To decorate

  1. To make the base, stir the melted butter into the crushed Biscoff biscuits.
  2. Press the mix into the base and sides of a 7 inch tart tin. Make sure the biscuit comes all the way up to the edges of the tin. Refrigerate until you’re ready to add the next layer.
  3. To make the creamy Biscoff filling, whisk the mascarpone and Biscoff spread together.
  4. Spread the Biscoff filling on top of the biscuit layer and refrigerate while you make the chocolate ganache.
  5. To make the chocolate ganache, sit a heat-proof bowl over a pot of simmering water. Add the chocolate and stir until melted. Add the Biscoff spread and stir to combine. Allow to cool slightly, for just a few minutes.
  6. Once cooled slightly, carefully pour the ganache over the top of the tart. Allow to set in the fridge overnight or for at least two hours.
  7. To decorate, melt some Biscoff spread, dunk a spoon in and drizzle it all around the edges in a circular shape. Top with crushed Biscoff biscuits and sugar pearls or sprinkles if using.

Nutrition Facts

Per serving 312kcals, 24.5g fat (12.6g saturated), 20.5g carbs (12g sugars), 2.8g protein, 0.1g fibre, 2.12g sodium

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