Dark Chocolate Tart with Biscoff Cookie Crust Recipe

Dark Chocolate Tart with Biscoff Cookie Crust Recipe

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(8 to 12 servings)

Ingredients:

• 1 and 1/2 cups of Lotus Biscoff cookie crumbs (You will use most of the cookies in the 8.8 ounce package.)
• 6 tablespoons of butter, room temperature
• 2 cups dark chocolate chips (I used the entire 12 ounce bag of Hershey’s special dark chocolate chips.)
• 1 cup heavy cream
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350 degrees F.  Use cooking spray to grease a 9 inch tart pan, 9 inch springform pan, or 9 inch pie plate.  If you want to serve the tart on a dish, then you must use the tart pan or springform pan.  Otherwise you’ll be serving it out of the pan.
2. In a food processor, blend the cookies until they are fine crumbs.
3. Add the room temperature butter and blend until all of the ingredients are combined.
4. Press the cookie crumb mixture into the bottom of the prepared pan.  If you are using a tart pan, press the cookie crumbs up the sides to the top.  If you are using a springform pan or pie plate, press the cookie crumbs up the sides about a 1/2 to 1 inch.  I used a 1/2 cup measuring cup to help pack the crumbs down firmly.
5. Bake the crust in the preheated oven for 10 minutes or until the crust looks like it’s gotten darker in color.  I baked mine for 12 minutes.
6. Set the crust aside.
7. To make the filling, put the dark chocolate chips, heavy cream, and salt in a small pot.  Place it on the stove on medium heat and whisk it until it’s smooth and the chocolate has completely melted.
8. Pour the filling into the cooked pie crust and let it cool.  I let it sit on the counter for a few hours and then chilled it overnight in the fridge.
9. You can eat the tart straight from the fridge, but I recommend taking it out about an hour before serving it because it will be easier to cut and have a more pleasant and softer texture.
10. I served it with a dollop of whipped cream and dark chocolate shavings.

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