This incredible Vegan Biscoff Tart is made only using 5 ingredients! A delicious Biscoff base, vegan white chocolate and Biscoff filling decorated with more Biscoff biscuits.
My mum asked if I could make a vegan bake for one of her colleagues and I knew I had to make this tart.
I haven’t posted a Vegan recipe since my Vegan Brownies and I am super excited about this Biscoff Tart.
Depending on where you live Biscoff might be called cookie butter or Speculoos. It is a caramel tasting biscuit with a hint of cinnamon. You can also get them in spread versions. I used the smooth spread in this recipe but you could also use the crunchy spread.
To make the base of this tart I used Biscoff biscuits. I popped the biscuits in a blender and blitzed them to tiny crumbs. Next, I added in the melted sunflower spread and blitzed again until the crumbs resembled wet sand.
Next, I poured the biscuit mixture into my tart tin and pressed it into the sides and base. I used a loose-based 22cm tart tin, it makes getting the tart out so much easier.
I found the easiest way was to start pushing the biscuit mixture into the sides of the tin first, you want to make the sides around ½cm thick so that they hold the filling. Then press the remaining biscuit mixtures into the bottom of the cake tin.
When you press the mixture in, you want to make sure there are no gaps you don’t want the filling to leak through and create a sticky mess.
The filling is super easy to make. Add the vegan white chocolate and Elmlea plant-based cream to a bowl and pop it in the microwave on 20-second bursts stirring in between until the chocolate has completely melted. Next, add in the Biscoff Spread and mix until completely combined.
The Biscoff spread will soften when added to the warm chocolate and cream mixture. The mixture should be thick and gloopy. Pour this into your tart tin on top of your biscuit base and smooth. Put the tart in the fridge to set. This should only take around 2-3 hours.
Once the filling has set I removed the tart from the tin and placed it on my serving plate. I put 150g of Biscoff spread in the microwave for 30 seconds until it was lovely and soft and pourable.
I poured the spread over the top of my tart for extra Biscoff deliciousness and popped it back into the fridge for 30-40 minutes until the spread has completely set.
Finally, I decorated it with Biscoff biscuits. You could also whip some more Elmlea Double Plant Cream and pipe it on top.
Can you believe this tart only had 5 ingredients?!
Biscoff Biscuits – I used these of course because the tart is Bisocff themed. They are the little biscuits you normally get on the side of your coffee in most cafes and coffee shops. They are a carmelly flavoured biscuit with a hint of cinnamon.
Sunflower Spread – I used Vitalite for this tart. Vitalite is a diary free spread and is the perfect alternative to butter and fairy spread.
Dairy-Free White Chocolate – I used Free From Kitchen Co’s White chocolate. This chocolate is perfect and suitable for Vegans. It is made from Cocoa and Maize Flour.
Elmlea Plant Double Cream – This is the perfect alternative to double cream and makes the tart super smooth and creamy. It is a blend of fababean protein and plant oils.
Biscoff Spread – For the Biscoff flavour I used the smooth spread but you could use the crunchy spread instead.
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Vegan Biscoff Tart
For the Base
- 350 g Lotus Biscoff Biscuits
- 125 g Dairy Free Sunflower Spread
For the Tart Filling
- 300 g Dairy Free White Chocolate
- 150 g Elmlea Plant Based Double Cream
- 200 g Smooth Biscoff Spread
For the Decoration
- 150 g Smooth Biscoff Spread
- Lotus Biscoff Biscuits
To Make the Base
- Melt the sunflower spread in the microwave in 10-second bursts stirring in between until completely melted. Leave to one side.
- Crush your biscuits into small crumbs. I used a food processer but you could put them in a food bag and crush them with a rolling pin.
- Once they are completely crushed add the butter to the food processor and blitz again until the biscuits resemble wet sand. Alternatively you could add your crushedb iscuits to a bowl and add your butter mixture.
- Pour the mixture into your tin and press into the base and sides. Leave to one side.
To Make the Filling
- In a large heatproof bowl add thechocolate and Plant Double Cream. Melt in the microwave in 20 second burstsstirring in between until the white chocolate is completely melted and combinedwith the cream.
- Add in the Biscoff spread to your whitechocolate mixture and stir until it is completely combined.
- Pour the mixture into the base of yourtart and smooth.
- Place in the fridge until the fillinghas completely set. This normally takes 3-4 hours.
- Once your tart has completely set remove from the tin and put onto a serving plate.
- Pop the Biscoff spread in a heatproofbowl and melt in the microwave. It should only take around 20 seconds. Once ithas melted pour onto the top of your tart and pop back into the fridge for 30minutes or until the Biscoff spread has set.
- Remove from the fridge and decorate using the Biscoff biscuits.
- This should last 3-4 days in the fridge.
- You can use milk or dark dairy-free chocolate if you prefer.
- If you don’t want to make the Vegan version of this tart you could use normal unsalted butter or Stork for the base, white chocolate and double cream for the filling and the tart will no longer be vegan.
If you do have any questions about this Vegan Biscoff Tart recipe or any other recipes on my blog you can contact me either by the Facebook message symbol in the bottom right corner of your screen. You can also send me a DM on social media or an email. You can find all my details on the right-hand side of this page.