Chocolate Tart with Biscoff Cookie Crust


A delicious and decadent Chocolate Tart with Biscoff Cookie Crust is exactly what you need this Fall!


If you like this Chocolate Tart with Biscoff Cookie Crust recipe, leave us a comment below of tag us on Instagram @cooking_with_wine!

Check out more recipes like this below:

Spiced Chocolate Ganache Tart with Biscoff Cookie Crust

0 from 0 votes
Recipe by Angela and Mark Course: DessertsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Cooling Time


Cooling Time




  • Biscoff Crust
  • 1/2 cup 1/2 brown butter

  • 8 oz 8 Biscoff cookies (approx 39-40 cookies)

  • 2 tbsp 2 brown sugar

  • Filling
  • 1 can 1 Coconut Cream (apoprox 13 oz)

  • 20 oz 20 (2 10 oz bags) semi sweet chocolate chips

  • 1 tsp 1 instant espresso powder

  • 1/4 tsp 1/4 vanilla extract

  • 1/4 tsp 1/4 Pumpkin Pie Spice

  • 2 tbsp 2 sugar

  • 1/4 tsp 1/4 Aztec Chocolate Bitters (optional but highly recommended)


  • Preheat oven to 375°.
  • Add Biscoff cookies to a food processor. Process until the cookies are the consistency of fine sand and set aside in a bowl.
  • In a stainless steel skillet, heat butter over medium- medium low heat, stirring occasionally, until the you begin to see brown bits and you begin to smell a nutty aroma. Continue heating until you get a medium to dark brown color in the milk solids (brown bits).
  • Pour brown butter into cookie crumbs and combine.
  • Add crust dough to tart pan or pie dish in a thin layer.
  • Bake for 8-10 minutes, then remove from oven and set aside to cool while you make the filling.
  • Heat coconut cream in a sauce pan over medium heat until warm throughout. Stop heating before cream begins to boil.
  • Pour chocolate chips into a microwave safe bowl and pour warm coconut cream over them. Let sit for about 1 minute, then begin mixing until the chocolate chips are fully melted and combined with the cream. You can put the bowl in the microwave if the chocolate chips do not melt completely for 30 seconds at a time. Stir until smooth.
  • Add the remaining ingredients to the chocolate and coconut cream mixture and stir to combine.
  • Once combined, pour into the crust. Let cool completely, then store in the fridge until ready to serve.
  • Recommended to be served with whipped cream, vanilla gelato or topped with toasted pecans, crumbled Biscoff cookies, and fresh fruit.

Did you make this recipe?

Tag @cooking_with_wine on Instagram and hashtag it #cookingwithwineblog

Join the Conversation

Leave a Reply

Your email address will not be published. Required fields are marked *

CookingWithWine©Copyright 2021. All rights reserved.