No Bake Biscoff, Chocolate & Mascarpone Tart

My love for Biscoff continues 🙂 I do admit that I am totally overdoing it and need to lay off the jars of Biscoff, but I just love how easy it is to work with, the flavour, the versatility – its a mildly spiced dream! 🙂

This recipe was meant to be two mousse like layers but through the recipe testing it eventually turned into this…a buttery Biscoff biscuit shell, filled with a layer of silky smooth mascarpone chocolate followed by a layer of light & airy Biscoff mascarpone mousse which can be topped with more Biscoff and chocolate 🙂 Depending on the chocolate you use, you can totally control how sweet or rich your tart is and the effort is minimal 🙂

No Bake Biscoff, Chocolate and Mascarpone Tart

Ingredients:

Base:

  • 300g Biscoff biscuits, crushed
  • 100g butter, melted

Chocolate Layer:

  • 200g chocolate, roughly chopped
  • 125g mascarpone
  • 1 tablespoon Natura Sugars golden caster sugar
  • 1 teaspoon vanilla extract
  • 300ml cream

Biscoff Mousse Layer

  • 1 cup Biscoff Spread
  • 125g mascarpone
  • 1 tablespoon Natura Sugars golden caster sugar
  • 300ml cream

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 carefully 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.

Enjoy! xx

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