The summer is in full swing, the temperatures are high, and despite all my love for baking, sometimes it is nearly impossible to stand next to a stove. Not to mention the heat's effect on creamy fillings.
That's where no-bake cakes, pies, tarts, and other desserts come to the rescue. This little beauty is a real gem for truly hot days, as there is very little need for stoves, absolutely no need for the oven to be on, and it is done incredibly quickly.
A simple biscuit tart shell, gloriously creamy Biscoff silk filling, and some double chocolate ganache, for good measure. The sheer beauty of simplicity, if you ask me.
I served it with some whipped vegan double cream and chocolate shavings, but she will be delicious even without those. Just serve it with a coffee of your choice and enjoy!
Ingredients
For the tart shell
150 grams vegan vanilla biscuits, ground
75 grams vegan block butter, melted
60 millilitres brewed coffee
50 grams icing sugar
1 teaspoon vanilla bean paste
For the Biscoff filling
200 grams Biscoff spread, lightly softened
50 grams soy milk powder, sifted
75 millilitres vegan double cream
1/2 teaspoon vanilla bean paste
For the ganache
50 grams dark chocolate
30 grams vegan milk chocolate
60 millilitres vegan double cream
20 grams vegan block butter
For serving
50 millilitres vegan double cream
dark chocolate shavings
vegan vanilla biscuit crumbs, optional
Preparation
Start by making the base of the tart. Place the ground biscuits into a medium bowl, add in the icing sugar, and stir to combine. Add the melted butter, hot coffee, and vanilla, and mix until blended.
Depending on your biscuits, you might need to add another splash of coffee, as the base should be very soft and not dry and crumbly.
Once you are happy with the batter, take a medium cake ring or a bottomless springform pan (15 cm) and place it on a cake platter. Line it with a sheet of acetate or baking parchment, add in the batter and press it down onto the platter and up up the sides, creating a tart shell. Set aside.
If your kitchen is very warm, you can also refrigerate it.
To make the Biscoff cream filling, whip the softened Biscoff spread with the soy milk powder and vanilla, until combined and smooth. Separately whip the vegan cream until soft peaks form, add it to the previous batter, and blend with an electric mixer on medium speed until combined. Once done, pour the filling into the prepared tart shell, and place it into the refrigerator until set.
Don't overwhip this batter, because it can separate.
To make the ganache, chop up both types of chocolate and place them into a small saucepan. Add in the vegan cream and vegan block butter, and place it over medium heat. Stir until melted and combined, and remove it from the heat so it cools down slightly. As soon as it is barely lukewarm, but still pourable, pour it over the Biscoff filling, smooth the top, and return to the refrigerator for at least 6 hours more.
Once ready to serve, whip up the vegan cream until soft peaks form, top the tart, and serve immediately with some additional dark chocolate shavings and biscuit crumbs, if desired. Yields 12 servings.
