Home Lifestyle Recipes RECIPE: No bake Biscoff, chocolate and mascarpone tart

RECIPE: No bake Biscoff, chocolate and mascarpone tart

Food blogger Saadiyah Hendricks shares her recipe

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Sweet, rich, and minimal effort, Saadiyah Hendricks shares her decadent recipe for a no bake Biscoff, chocolate and mascarpone tart.

Bursting with flavour and ripe with versatility, this tart is a mildly spiced dream!

READ: Life is a balancing act that takes a lifetime to master

INGREDIENTS

Base:

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

Chocolate layer:

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

Biscoff mousse

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

METHOD

Base:

  1. Grease a 25 cm tart pan.
  2. Mix the crushed biscuits and melted butter then add this and press down to line the tart pan. Once neatly lined, place in the fridge while preparing the fillings.

Chocolate layer:

  1. In a double boiler, melt the chocolate then add the remaining ingredients and gently whisk until combined.
  2. 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.

Biscoff mousse:

  1. Heat the Biscoff spread in the microwave for 20 seconds to allow it to mix easily.
  2. In a separate bowl, whip the cream and sugar until it forms soft peaks.
  3. In another mixing bowl, whisk the Biscoff spread and the mascarpone until combined then fold in the whipped cream, being carefully not to overmix.
  4. 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.
  5. Top as desired with crushed Biscoff, melted chocolate and/or more Biscoff spread.
  6. Enjoy!

READ: Life is a balancing act that takes a lifetime to master






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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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