prodigy land food: Vegan Coffee Biscoff Tart

Ingredients for the crust

250g (1 packet) Biscoff biscuits 
6 tablespoons of dairy-free butter/margarine

Ingredients for the biscoff layer

4 heaped tablespoons of Biscoff spread

Ingredients for the chocolate filling

240g of dairy-free cream (see notes*)
300g of dairy-free dark chocolate
2 tablespoons of granulated coffee

Ingredients for the buttercream swirl

50g of of dairy-free block butter
50g of dairy-free dark chocolate (melted)
85g of icing sugar
20ml of aquafaba (chickpea brine) see notes*
15g of cocoa powder

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Method (crust)

1. Line the base of a 9 inch fluted tart tin with greaseproof paper and grease the edges of the tin with a small amount of butter.

2. Place the biscuits into a food processor/ blender and whizz up until crumb-like.

3. Melt the dairy-free butter/margarine and pour into the biscuits and mix together until like wet sand.

You want it to be able to stick together.

4. Firmly press the biscuit mixture into the lined tin until its compact. Place into the fridge or freezer whilst you make the filling.

Method (Biscoff layer)

1. Add the Biscoff into a small saucepan, place the hob over low heat and gently melt.

2. Pour the melted spread all over the crust and level out. Pop back into the fridge to set firm.

Method (Chocolate filling)

1. Add the dairy-free chocolate and coffee granules in a large mixing bowl.

2. Place the dairy-free cream into a saucepan on the hob, bring to a simmer, stirring continuously. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy.

The hot cream will melt the chocolate and coffee granules.

3. Pour the filling over the Biscoff spread and level with a spoon or offset spatula.

4. Place into the freezer for 2-3 hours, or until set.

Decorate with crushed biscoff cookies, grated chocolate and coffee beans (optional). Store in a sealed container in the fridge and best eaten within a few days.

Method (buttercream swirl)

1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too

2. Sift in the icing sugar, cocoa powder and melted chocolate. Whip on high speed for a couple of minutes to incorporate it.

3. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy.

4. Transfer into a piping bag fitted with a rose/leaf nozzle and pipe lines of the buttercream all over the top of the tart ( as seen in the photos) going from left to right in a zig-zag motion.

Decorate the tart with some crumbled up Biscoff biscuits around the edge along with a Biscoff cookie (optional).