Vegan Biscoff Tart
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.
Servings: 12 people
Ingredients
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
Instructions
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 crushed biscuits 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 the chocolate and Plant Double Cream. Melt in the microwave in 20 second bursts stirring in between until the white chocolate is completely melted and combined with the cream.
- Add in the Biscoff spread to your white chocolate mixture and stir until it is completely combined.
- Pour the mixture into the base of your tart and smooth.
- Place in the fridge until the filling has completely set. This normally takes 3-4 hours.
To Decorate
- 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 it has melted pour onto the top of your tart and pop back into the fridge for 30 minutes or until the Biscoff spread has set.
- Remove from the fridge and decorate using the Biscoff biscuits.
Notes
- 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.