The Ultimate Lotus Biscoff Tart Recipe | No One Can Resist!

INGREDIENTS Base 320g biscoff biscuits 125g butter Ganache Indulge in this rich and delicious Lotus Biscoff Tart made with a buttery biscuit base, silky smooth Biscoff filling, and a beautiful Biscoff topping. Perfect for birthdays, parties, special occasions, or whenever you’re craving a decadent dessert! ✨ Easy to follow step-by-step tutorial ✨ Perfect balance of crunch and creaminess ✨ Beginner-friendly recipe ✨ A must-try for every Biscoff lover #lotusbiscofftart#lotusbiscofftartrecipe#lotusbiscoff#bakersbench Don’t forget to like, share, and subscribe for more cake decorating and dessert recipes! 🤎🍪250ml double cream 250g dark chocolate, roughly chopped 50g butter, cubed 50g biscoff spread Topping 200g biscoff spread 50g dark chocolate x2 biscoff biscuits METHOD Grease a 9inch tart tin with butter and set aside. Make the base first. Crush the biscoff biscuits by placing them in a ziplock bag and using a rolling pin to crush or place into a food processor. Tip into a bowl. Melt the butter then add to the bowl and combine with the biscuits till the crumbs are coated in the butter. Press the biscuits into the greases tart tin and push up the sides and on the bottom to create a firm and even base layer. Place in the fridge to set whilst you make the filling. For the ganache, in a bowl add the chopped chocolate, butter and biscoff spread. Heat the double cream gently in the microwave in 30 second burst but try not to boil it. You can also do this on the stove/hob. Pour the hot cream over the chocolate etc and leave for 1 minute. Stir everything together slowly with a spatula. If the butter and chocolate have still not melted place everything into the microwave and heat in 10 second bursts, stirring each time. Pour the ganache on top of the biscuit base, then carefully place back into the fridge for 2 hours till set. once set, bring to room temperature. Then melt the biscoff spread in the microwave for about 30 seconds, then pour on top of the ganache and smooth out. Place the tart in the fridge till the biscoff layer has set about 30 minutes - 1 hour. Melt the remaining chocolate and drizzle on top of the biscoff layer and crumble over the biscoff biscuits. Serve straight away or keep stored in the fridge till ready. This tart will keep up to 5 days stored in the fridge. Enjoy!