Decadent rich dark chocolate tart recipe featuring a silky smooth ganache filling nestled in a buttery cookie crust.
Tarts have become one of my favorite desserts to make. I find the process of creating a perfect tart shell and filling it with a delicious combination of seasonal fruits or creamy custards and ganaches incredibly satisfying.
The versatility of tarts allows me to experiment with different flavors, textures, and presentations, making each creation a unique and delightful experience.
Whether I'm using fresh berries in the summer, spiced apples in the fall, or citrus fruits in the winter, there's always a new and exciting tart recipe to explore.
For the past two years, this Dark Chocolate Tart with Biscoff Cookie Crust has become the star of every family gathering and celebratory occasion.
The best part? This recipe is surprisingly easy to whip up. No fancy pastry skills required, just a love for good chocolate and the warm, inviting flavors of Biscoff cookies. Plus, the filling uses coconut milk instead of heavy cream, making it a lighter (though no less delicious) alternative to traditional chocolate tarts.
Choosing Your Chocolate
The beauty of this tart lies in its simplicity, and the quality of your chocolate truly shines through.
Cocoa Percentage: Aim for a chocolate with at least 54% cocoa content. This ensures a rich, intense chocolate flavor without being overly sweet.
More Tart Recipes
If you're a fan of tarts like I am, check out these other recipes:
Dark Chocolate Tart Recipe
SERVINGS: 8 SERVINGS | TIME: 2.5 HOURS | SOURCE: BAKED & SMOKED
Ingredients
For the Crust
8 ounces Biscoff cookies
5 tablespoons butter, melted
For the Chocolate Ganache
16 ounces chocolate, rough chopped
1 can coconut milk
1 teaspoon vanilla extract
Preparation
For the Crust
Step 1
Pulse cookies in a food processor or crush with a rolling pin until it resembles sand.
Step 2
Pour crumbs into a bowl and mix in melted butter until it begins to clump. Press the mixture firmly into a tart pan and bake at 350°F (175°C) for 10 minutes.
For the Filling
Step 3
Warm coconut milk on stovetop or microwave remove just before simmering. Pour warmed milk over chopped chocolate and let sit for 2 minutes. Stir until well combined.
Step 4
Pour melted chocolate into prepared cookie crust and evenly distribute with an offset spatula. Let tart chill in refrigerator for at least 2 hours before serving.