Decadent Biscoff Chocolate Tarts Recipe

Makes 8 individual tarts.

This chocolate tart is so delicious with a yummy twist that makes it even more addictive, Biscoff. The caramel biscuit spread is hidden on the bottom of the tart. The smooth chocolate mousse is on top. This combination makes this tart absolutely divine. This recipe is quick and simple to make with only 10 ingredients. The longest part is waiting for the mousse to set.

People ask me what is in the mousse to get that lovely texture. They are so surprised when I tell them it’s tofu. They usually say ‘wow I don’t like tofu but I can’t taste it, I would have never picked it.’ You can also use any type of vegan chocolate to make it as rich or milky as you like.

*If you prefer a creamier chocolate taste, choose a brand like Pana or Lindt milk vegan chocolate. I would suggest using 100g of the milk chocolate and 50g of a dark vegan chocolate.

For this recipe you only need a blender, a mixing bowl, a double boiler and mixing utensils. Watch the homemade video below to see how easy it is!

Ingredients

• 250g Biscoff biscuits
• 3/4 cup plain flour
• 150g butter – melted
• 150g vegan chocolate (dark – semi sweet or to make it creamier see notes above *)
• 300g soft/silken tofu (room tempt)
• 2 tablespoons cacao powder
• 1 teaspoon vanilla bean paste
• 2 tablespoons maple syrup
• Pinch of salt (optional)
• 1 Jar Biscoff Crunchy Spread
• A little extra vegan chocolate to either grate or finely chop

For this recipe you will need 8 small tart cases. 10cm in size with removal pan. Grease tarts pans with a little vegan butter or cooking oil spray and place them on a baking tray. This makes it easier when removing them from the oven.

Pre-heat oven to 160 degrees (fan forced).

Tart Biscoff Base

Place biscuits in a blender, blend them until all biscuits are crushed and are a fine crumb. Transfer into a mixing bowl and add in the flour mix through the biscuit crumb with a wooden spoon/spatula. Pour in the melted butter and stir until all ingredients are combined. If needed add a little more melted butter. Divide the biscuit base mixture evenly amongst the 8 tart cases, press the mix down firmly.

Place the tray of tart cases in the oven for 10 minutes.

When the tart bases are cooked remove from oven and let them cool down for about 15 minutes. Alternatively, put them in the freezer for 5 minutes.

Chocolate Mousse & Biscoff Centre

Place the chocolate pieces in a double boiler. To do this, put a metal bowl over a pot of boiling water. The bowl should be larger than the pot. Keep stirring the chocolate until all melted.

Next, place the jar of Biscoff spread in a bowl filled with boiling water. This will soften the spread so it becomes runny. Alternatively, you can put the jar in the microwave for 30 seconds. Make sure you remove all the foil from the top of the jar. Once the tart cases are cooled, spread a couple of tablespoons of Biscoff evenly on the bottom. Place the tarts in the freezer for 10 minutes until the spread has hardened.

Open the soft tofu and place in a strainer, with a clean cloth/paper towel gentle pat dry.

In a blender, place the soft tofu and melted chocolate. Add the cacao powder, vanilla bean, and maple syrup. You can also add a pinch of salt (optional). Blend on a medium speed until everything is well combined. You need to scrap down the sides of the blender. Blend for another 30 seconds to make sure all ingredients are mixed thoroughly.

Remove tarts from the freezer and divide the chocolate mousse mixture among the 8 tarts. Place the tarts in the fridge and allow them to fully set, usually a couple of hours.

If you like, chop up a few pieces of vegan chocolate roughly. Sprinkle them over the top. Alternatively, you can grate some chocolate over the tarts. If you’re going to eat the tarts that day crush up some Biscoff biscuits over the top.