No-bake Biscoff, chocolate and mascarpone tart

10 servings Prep: 15 mins, Cooking: 5 mins, Chill/rest/proof: 6 hrs By Saadiyah Hendricks
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Ingredients (11)

BASE
300 g Lotus Biscoff biscuits — crushed
100 g butter — melted
CHOCOLATE LAYER
200 g chocolate
125 g mascarpone
1 tbsp golden castor sugar
1 tsp vanilla extract
300 ml cream
BISCOFF MOUSSE
1 cup Lotus Biscoff spread
125 g mascarpone
1 tbsp golden castor sugar
300 ml cream
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Method:

For the base:

Grease a 25cm tart pan.

Mix the crushed biscuits and melted butter then add this to and press down to line the tart pan. Once neatly lined, place in the fridge while preparing the fillings.

For the chocolate layer:

In a double boiler, melt the chocolate then add the remaining ingredients and gently whisk until combined.

Pour the chocolate mixture into the lined tart pan and place it back into the fridge for an hour, allowing the chocolate layer to firm up.

For the Biscoff mousse layer:

Heat the Biscoff spread in the microwave for 20 seconds to allow it to mix easily.

In a separate bowl, whip the cream and sugar until it forms soft peaks. In another mixing bowl, whisk the Biscoff spread and the mascarpone until combined then fold in the whipped cream, being careful not to overmix.

Once the chocolate layer has firmed up, spoon and spread the Biscoff mousse over the chocolate layer then pop it back into the fridge for at least six hours, allowing it to set.

Top as desired with crushed Biscoff, melted chocolate and/or more Biscoff spread.

Reprinted with permission from Sadie’s Bubble of Yum. Follow along on Instagram.



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