Biscoff Mousse Tart.
Want a good way to beat the heat this weekend? This cool, smooth and utterly delicious Biscoff Mousse Tart is the perfect addition to that weekend BBQ! Super easy and quick to make its perfect for any last minute desert crisis, which give you more time to fuss over that perfect summer selfie!
This can also be made Vegan if you swap the butter / chocolate and use vegan cream (no need to whip). So no excuse to muss out on the Biscoff goodness!
Ingredients
For the crust -
300 g Lotus Biscoff biscuits
100 g unsalted butter
For the filling -
200 g Biscoff spread, melted (for the base)
150 g Biscoff spread, melted (for the filling)
200 ml double cream
200 g white chocolate, melted
150 g Biscoff Spread (melted)
To Decorate -
Biscoff spread, melted
White chocolate, melted
Lotus Biscoff Biscuits (whole or crushed)
Method
1 -
Begin by preheating your oven to 150 degrees C. Lightly grease a 20 cm tart tin and set aside.
Using either a food processor or a rolling pin, crush your biscuits into even fine crumbs and set aside. Gently melt your butter, add this to your biscuit crumbs and mix thoroughly until the mix resembles wet sand.
Using a flat bottomed glass or a measuring cup, press the crumbs into the prepared tart tin, ensuring to create an even flat layer. You may find it easier to use your fingers to press into any fluted edges that the tin may have.
Once the base has been prepared, bake for 10 mins and then remove to cool completely.
2 -
Melt 200 g of Biscoff spread and pour into the now cooled crumb base. Spread this evenly and allow to cool and set whilst you prepare the filling.
Gently melt the remaining 150 g of Biscoff spread with your 200 g of white chocolate, stir thoroughly to combine and allow to cool to room temperature.
Once the chocolate and Biscoff spread mixture has cooled, in a separate bowl, whisk your double cream until stiff peaks. Take care to not over whip as this will split the cream.
Start by adding one-third of the whipped cream to your chocolate mixture and fold gently. Once fully incorporated, add the remaining cream and fold until fully combined and no streaks of cream remain. Pour this mixture into your crumb base, smooth out and finish as you see fit. Transfer to the fridge and chill for 1 hour.
To decorate -
Melt your chocolate and Biscoff spread separately and, using either piping bags or a spoon, liberally drizzle over your completed tart and then sprinkle with crushed Biscoff biscuits. Allow to set once again in the fridge then slice and serve.
Store this tart in the fridge for 3 to 4 days
