In this Biscoff Chocolate Tart With Salted Caramel, a thick chocolate filling is poured over a Biscoff cookie crust and topped with salted caramel. It is sprinkled with chopped chocolate and a cookie crumb topping.
It is so intense and SO good and tastes like something you would get in a Parisian bakery or out at a nice restaurant.
This Biscoff Chocolate Tart has a double hit of caramel with a crunchy Biscoff bottom crust that tastes like caramel and a salty and drippy caramel sauce on top. The layer of chocolate in between is thick and chocolatey. The recipe calls for high-quality chocolate that is 48% cacao, which is darker than milk chocolate, but not super dark.
This dessert serves a lot of people. Each bite is so intense you only need a small piece to dive into. However, we have been known to go back for another “small” piece after the first.
I like to make this dessert when having friends or family because it's great made in advance, just like this simple-to-make, but showstopping Basque-style cheesecake. It is made without a water bath or bottom crust and can be made in a variety of dishes. In fact, I've made both of these two desserts together when entertaining a large crowd.
Jump to:
- 🌟Why You'll Love This Recipe
- 🥚 Tempering the Eggs
- 🧂Making the Salted Caramel
- 🛒 Ingredients
- 📝 How to Make Biscoff Chocolate Tart With Salted Caramel
- 🍴 How to Serve
- ✔️ How to Simplify Making the Salted Caramel Chocolate Tart
- ❄️ How to Store
- Interested in more chocolate or caramel desserts? Try these ideas:
- Biscoff Chocolate Tart With Salted Caramel
🌟Why You'll Love This Recipe
Chocolate, Caramel, Crunch: It has rich chocolate, sweet caramel, and the perfect Biscoff cookie crunch crust, the best combination of flavors and textures.
Serves a Crowd: It's a rich dessert that can serve a large crowd.
Make Ahead: It is an excellent dessert to make a week ahead easing any day-of planning.
🥚 Tempering the Eggs
Tempering eggs takes some practice. It is done here to make the chocolate filling, and it can be pretty tricky, but I also use it to make caramel mousse, like in this Salted Caramel and White Chocolate Mousse Cake, or even chocolate mousse in this Chocolate Cream Pie. Getting the timing or the temperature off can end up scrambling the eggs, which can be frustrating, but it gets easier with practice.
Cooking the egg mixture too long can create an overly thick filling (which will taste great too, but will have a different texture). If any lumps form in the egg custard, strain it with a fine mesh strainer to create a smoother texture. Lumps form in the custard when the temperature is too hot, when the custard is not stirred continuously, or when it sits in a hot pan for too long after taking it off the stove.
When tempering the eggs give it your full attention. Watch it carefully. Stir continuously. After doing it a few times, for this or other desserts, you will get the hang of it.
🧂Making the Salted Caramel
The salted caramel also takes constant monitoring. Even a few seconds to check your email, pick up a baby, or help a child get a ball stuck under the couch can lead to burning the sugar. It helps to use a lighter-colored stainless steel saucepan rather than a darker non-stick pan. When you use a dark pan it’s really hard to tell when the sugar is starting to caramelize. It’s hard to see the sugar turn light brown and then dark brown against a dark pan. This is much easier when using a lighter color stainless steel pan.
Once you’ve done it a few times you get a sense for whether or not you need to adjust the temperature down. You will be able to smell the process of caramelization happening. This helps you know when to take it off and prevent burning.
🛒 Ingredients
Below are the ingredients needed to make this Biscoff Chocolate Tart with Salted Caramel.
- Biscoff Cookies: These cookies are crunchy with a cookie caramel flavor. They can typically be found in an 8.8oz package at a large local grocery store in the cookie or cracker section. You may also see Biscoff Cookie Butter at the grocery store, which is great for making Biscoff Blondies.
- Butter: I use salted butter. Butter is used to make the Biscoff Tart crust and in the salted caramel.
- Semisweet Chocolate Chips: It is important to use high-quality chocolate chips. I recommend either Guittard or Ghirardelli. I prefer semisweet chocolate because it's darker than milk chocolate but lighter than dark chocolate. However, you could use milk chocolate or dark chocolate instead.
- Egg Yolks: Use egg yolks from large eggs, pasture-raised if possible.
- Granulated Sugar: A small amount is used for the chocolate filling and the rest is used to make the caramel.
- Heavy Cream: Use heavy whipping cream. This is used for both the chocolate filling and a small amount in the salted caramel.
- Salt: This is used in the chocolate filling and salted caramel.
📝 How to Make Biscoff Chocolate Tart With Salted Caramel
Below are the detailed step-by-step photos and instructions for how to make the Biscoff Cookie Crust, the chocolate filling, and the salted caramel.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 375°F.
Step 1. Biscoff Cookie Crumbs: Add the remaining Biscoff Cookies to a blender or a food processor and blend until they turn into small crumbs. You can also make the crumbs by adding the cookies to a gallon-sized freezer bag and crushing them with a rolling pin.
Reserve a small handful of the Biscoff Cookie crumbs. They will be used to decorate the top of the tart prior to serving.
Step 2. Make the Tart Crust: Combine the melted butter and Biscoff Cookie crumbs in a medium bowl. Press the mixture into the bottom and slightly up the sides of a springform pan. Bake at 375°F for 8 minutes.
Step 3. Melt the Chocolate: Set aside a small handful of the chocolate chips. These will be used to decorate the finished tart prior to serving.
Add the semisweet chocolate to a small microwave-safe bowl. Microwave for 1 minute at 50% power. Stir, then add 30 seconds at 50% power as needed until the chocolate has fully melted.
Step 4. Egg Yolk Mixture: In a small bowl, whisk the egg yolks, 1 tablespoon sugar, and 1 teaspoon salt.
Step 5. Make the Custard (to be combined with the chocolate to make the filling): Add the 1 cup heavy cream to a small saucepan and bring to a simmer at medium heat (aim for a setting of "4" on a scale of "1-10" on an electric stove, or similar for a gas stove).
Slowly pour the heavy cream into the egg yolk mixture while whisking constantly. Immediately add the combined mixture back to the saucepan and stir continuously for 1 minute until slightly thickened.
Step 6. Finish the Chocolate Filling: Pour the egg-cream mixture through a fine mesh sieve and into the melted chocolate. This eliminates any large lumps in the mixture. Stir to combine with the chocolate.
Step 7. Add the Chocolate Filling to the Biscoff Tart Crust: Pour the chocolate filling into the cooled Biscoff Tart Crust. Use a spoon to spread the filling to the edges of the tart. Refrigerate the filling while you prepare the salted caramel.
Tip: Refrigerating the tart with the filling at this stage helps to cool the filling faster. This helps to ensure a firmer layer that will not sink under the weight of the salted caramel.
Step 8: Start the Salted Caramel: Add the sugar to a medium saucepan. Bring to medium heat (setting of "4" out of "1-10"). Stir occasionally and watch carefully to ensure that it does not burn. It should turn a deep golden brown color.
Step 9. Add the Butter: Add the butter and stir until incorporated. It will bubble and sputter, be careful not to burn yourself.
Step 10. Add Heavy Cream and Salt: Add the heavy cream while whisking constantly to incorporate. Again be careful not to burn yourself as the heavy cream will sputter and bubble even more than the butter.
Add the salt and stir to combine. Allow the caramel to cool to a warm room temperature.
Step 11. Top The Tart With the Salted Caramel: Once the salted caramel has had a chance to cool at room temperature, remove the tart from the fridge and pour the salted caramel on top. Make sure that the caramel reaches all the way to the edges. Return the tart to the fridge so that the caramel cools fully.
🍴 How to Serve
To serve the tart, remove it from the fridge and top it with the reserved Biscoff Cookie crumbs and a few finely chopped chocolate chips. You do not need to let it sit out ahead of time. The sooner it is cut and served the firmer the caramel will be.
This is a very rich dessert. Slices can be cut very thinly (much smaller than the photos!).
✔️ How to Simplify Making the Salted Caramel Chocolate Tart
If you want to simplify this dessert, make it in stages. Bake the Biscoff cookie crust one night and make the chocolate filling the next. Or skip the salted caramel altogether. Or easier yet, buy some store-bought caramel to drizzle on top.
❄️ How to Store
- To Store: This Salted Caramel Chocolate Tart lasts in the fridge for a long time, at least a week if not two or significantly longer. You can make this dessert way ahead of time.
- To Freeze: This dessert is excellent for freezing. Freeze slices and store in the fridge for up to 3 months, or longer if you have a deep freezer.
Interested in more chocolate or caramel desserts? Try these ideas:
Simple Flourless Chocolate Cake: A super simple chocolate cake made with cocoa powder and melted high-quality chocolate. Ready in 30 minutes.
Crispy Salted Caramel Cookies: Crispy and buttery cookies filled with a puddle of sweet salted caramel in the middle.
Death By Chocolate Cookies: Intense chocolate cookies with three types of chocolate and no flour.
Caramelized Brioche: Soft Brioche soaked in sweetened condensed milk and caramelized, perfect topped with ice cream.
If you've tried this Biscoff Chocolate Tart With Salted Caramel or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Biscoff Chocolate Tart With Salted Caramel
Ingredients
Biscoff Cookie Crust
- 1 8.8oz package Biscoff Cookies
- 8 tbsp salted butter
Chocolate Filling
- 1 10 oz high-quality semisweet chocolate chips Guittard or Ghirardelli
- 5 large egg yolks
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup heavy cream
Salted Caramel
- 1 cup granulated sugar
- 3 tablespoon salted butter
- ½ cup heavy cream
- 1½ teaspoon salt
Instructions
Biscoff Cookie Crust
- Preheat the oven to 375°F.
- Melt the butter in a medium bowl in the microwave.
- Add all but about 3 Biscoff cookies (save these 3 cookies to snack on) to a quart or gallon sized plastic bag. Crush into fine crumbs. I typically use a rolling pin. Reserve a small handful of the crushed cookie crumbs to add as a topping to the finished tart later. Add the crushed Biscoff cookies to the bowl and combine with the melted butter.
- Press the mixture firmly into a 9-inch spring form pan so that the crumbs go up the side of the pan slightly. Bake for 8 minutes. Remove and set aside.
Chocolate Filling
- Reserve a small handful of chocolate chips, and add the remaining chocolate to a large bowl. You will use the reserved chocolate chips to decorate the finished tart later. Microwave the semisweet chocolate for 1 minute at 50% power. Continue to microwave at 50% power for 30 seconds at a time until melted.
- In a medium bowl whisk together the egg yolks, granulated sugar, and salt.
- In a small saucepan, bring the heavy cream to a simmer over medium heat. Slowly add the heavy cream to the medium bowl with the egg yolk mixture stirring constantly. Then pour the egg yolk and heavy cream mixture back into the small saucepan and reduce the heat to low. Continue to stir constantly for about 1 minute until slightly thickened.
- Remove from heat immediately. Pour through a fine mesh strainer into the large bowl with the melted chocolate. Stir to combine and allow to cool slightly. Pour the mixture into the Biscoff cookie crust. Refrigerate while preparing the salted caramel.
Salted Caramel
- Add the sugar to a small saucepan at medium (or slightly below medium) heat. Watch carefully stirring occasionally until the sugar has caramelized and turns a dark brown color. Be sure to watch closely so that it does not burn.
- Add the butter, stirring constantly. It will bubble up, be careful not to burn yourself. Add the heavy cream stirring constantly. Again it will bubble up, keep stirring until smooth and be careful not to burn yourself. Remove from heat and add the salt.
- Allow the caramel to cool. Think a little warmer than room temperature. Pour over the chocolate tart and refrigerate for 1 hour or until serving.
Topping
- Chop the handful of reserved chocolate chips into very small pieces. Combine with the reserved Biscoff cookie crumbs.
- Sprinkle the chocolate-cookie crumb mixture onto the top of the salted caramel chocolate tart. Serve immediately after removing from the refrigerator.
Notes
- Biscoff Cookies: These cookies are crunchy with a caramel cookie flavor. They can typically be found in an 8.8oz package at a large local grocery store in the cookie or cracker section.
- Semisweet Chocolate Chips: It is important to use high-quality chocolate chips. I recommend either Guittard or Ghirardelli. I prefer semisweet chocolate because it's darker than milk chocolate but lighter than dark chocolate, but you could use milk chocolate or dark chocolate instead.
- Cooling the Chocolate Filling: Refrigerating the tart with the chocolate filling cools the filling faster. This helps to ensure a firmer layer that will not sink under the weight of the salted caramel topping.
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