Biscoff Peppermint Crisp Tart

A little slice of indulgence ✨ Rich, creamy and just the right amount of nostalgic.
A modern twist on a beloved South African classic.

CRUST:

250 g Biscoff biscuits, crushed

50 g peppermint crisp chocolate, finely chopped

100 g butter, melted

FILLING:

400 g cream cheese

300 g Biscoff Spread

500 ml whipping cream

15 ml gelatine powder

45 ml cold water

TOPPING:

150 g Biscoff spread

150 ml whipping cream

40 g Biscoff spread

60 g chopped peppermint crisp chocolate for sprinkling

Biscoff crumbs for decorating

TO MAKE THE CRUST: Combine the biscuits and the peppermint crisp chocolate. Add the melted butter and mix to combine.
Spread evenly into a greased 23 cm springform cake tin. Chill
TO MAKE THE FILLING: Beat together the cream cheese, Biscoff spread and the whipping cream
Combine the gelatine with the water and allow to stand for 5 minutes to hydrate. Microwave the gelatine for 20 seconds to melt then add it to the filling. Beat well to combine. Spoon the filling into the crust and place in the fridge to set for about 3 hours or overnight
TOPPING: Melt the 150 g Biscoff spread and spread it on top of the tart. Allow to set.B
Whip the cream with the 40g Biscoff spread and pipe rosettes around the edge of the tart
Sprinkle the 60 g chopped peppermint crisp chocolate and the Biscoff crumbs on top of the filling