In this Salted Caramel Chocolate Tart with Biscoff Cookie crust, a thick chocolate filling is poured over a Biscoff cookie crust and topped with salted caramel and a chocolate and cookie crumb topping
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.