Lotus Biscoff Coffee Tart
Where Lotus Biscoff and coffee come together in perfect harmony with beautiful play of texture and taste to create an addictive dessert tart!
Ingredients
Tart base 4"
- 80 g Lotus Biscoff biscuits
- 20 g clarified butter/ghee melted, cooled
Biscoff layer
- 75 g Smooth Biscoff spread melted
Biscoff cream filling
- 150 ml cream/25% fat
- ¾ tsp agar agar powder
- ½ tbsp cornflour
- 45 g Smooth Lotus Biscoff spread melted
Biscuit layer
- 4 round Lotus Biscoff cream biscuits
- 15 ml strong coffee
To finish
- 1 tbsp melted smooth Lotus Biscoff spread to drizzle over
- 1 round Lotus Biscoff cream biscuit
Instructions
Tart base 4"
- Place the Lotus Biscoff biscuits in a processor and blend to a fine meal. Blend in the melted clarified butter/ghee on low speed.
- First work the mixture up the sides of a 4" tart tin pressing firmly, then press firmly and uniformly to make the base.
- Place the tin in the freezer for 30 minutes while you make the cream filling. Once chilled and firm, gently loosen the edges of the tart shell and return it to the tin in the freezer.
Biscoff cream filling
- Whisk together all the ingredients EXCEPT Biscoff spread in a glass bowl.
- Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 2-3 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top. Reheat gently just before using if it isn't pourable.
- Note: You can also make this on the stove top. Stir constantly.
- Gently mix in the Biscoff spread until smooth just before pouring.
Assembly
- Pour the melted Biscoff spread over the base of the chilled tart base .
- Top with four whole round Biscoff biscuits. Moisten the biscuits with coffee, then pour over the cooled Biscoff cream.
- Leave to set in the fridge for a couple of hours until firm {or in the freezer until firm}.
- Drizzle the top with melted Biscoff spread and top with a Biscoff biscuit and an edible flower.
Notes
{Note: The potency of agar agar sometimes differs across brands and/or in warmer temperatures.}