Chocolate Cookie Tart with Whipped Cream and Lotus Biscoff Cookies
A quick no-bake tart with a crunchy Biscoff cookie crust, a rich chocolate ganache filling, and a cloud of whipped cream topped with more cookies and chocolate chips. Perfect for a last-minute dessert.
- Total time
- 30 min
- Servings
- 8
- Calories
- 480
- Protein
- 5g
Ingredients
- 24 cookies Lotus Biscoff cookies
- 6 tbsp butter
- 1.5 cups dark chocolate chips
- 1.5 cups heavy cream
- 2 tbsp powdered sugar
Instructions
- 1
Crush 20 of the Biscoff cookies into fine crumbs (use a food processor or a zip-top bag and rolling pin). Melt the 6 tbsp butter and mix with the crumbs until evenly moistened.
- 2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan. Place in the freezer while you make the filling.
- 3
Heat 1 cup of the heavy cream in a small saucepan over medium until steaming, about 3 minutes. Pour over 1.5 cups chocolate chips in a bowl, let sit 1 minute, then stir until smooth and glossy.
- 4
Pour the ganache into the chilled crust and smooth the top. Refrigerate until set, about 20 minutes.
- 5
Whip the remaining 1/2 cup cream with the 2 tbsp powdered sugar until soft peaks form, about 2 minutes. Spread over the tart, then crumble the remaining 4 cookies on top and sprinkle with extra chocolate chips if you like.
Tools you’ll need
- 9-inch tart pan
- mixing bowl
- saucepan
- whisk or electric mixer
- food processor or zip-top bag and rolling pin
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