This easy, no-bake chocolate Biscoff tart features a press-in speculoos cookie crust and is filled with a silky smooth chocolate mousse enriched with cookie butter. Flavors of caramelized sugar, hints of warm spices enrobed in dark chocolate for decadence that's both egg-free and dairy-free!
Break the cookies up into fine crumbs. You can do this in a food processor, or you can place the cookies into a strong, large, sealable plastic bag – press out the air, seal, then use a rolling pin to crush the cookies. Really take out any stress on those cookies - any cookie chunks left will weaken the crust.
If using a food processor, blend in the melted vegan butter and confectioners' sugar. Otherwise add the cookie crumbs to a large bowl and mix in the vegan butter and confectioners' sugar. Reserve about 1/4 cup of the crumb mixture for garnishing the tart later.
Lightly grease a 9” (23 cm) tart pan with a removable bottom or a springform pan. A slightly smaller sized pan will also work but both the filling and the crust will be thicker (keeping mind a small slice goes a long way, this baby is rich!) Press the cookie mixture into the tart pan – add it all in but start pressing the mixture into the sides first. Using the side of a dry measuring cup is helpful to press along the sides, while using your fingers to press the top of the sides down for an even crust. Press the rest of the cookie crust into the bottom, again using the dry measuring cup. Make the crumbs as compact as possible for clean slices later. Chill for 30 minutes while you make the filling!
For the Chocolate Biscoff Filling:
First, melt the chocolate. You can do this in a double boiler, or in a small microwave safe bowl in the microwave in 30 second bursts, stirring well each time you check it. Do not overheat or it will seize and become unusable. Set aside.
Combine the drained tofu, cookie butter, melted butter, vanilla, cinnamon and salt in a blender or food processor. Blend on high until completely smooth and no bits of silken tofu remain, stopping to scrape down the sides as necessary. Add the melted chocolate and blend again until well combined.
Pour the filling into the chilled tart crust and smooth out the top with the back of a spoon or an offset spatula. Place a piece of cling-wrap directly over the filling and set into the fridge for the filling to firm up. This should take about 2 hours.
For the Tart Topping & Garnish:
Melt the cookie butter. You can do this in a double boiler, or in a small microwave safe bowl in the microwave in 30 second bursts, stirring well each time you check it. Pour the cookie butter over the top of the tart, spreading quickly for an even layer with an offset spatula or the back of a large spoon. Chill for 5-10 minutes in the refrigerator until the cookie butter sets up again.
In the meantime, melt the remaining chocolate. Pour the melted chocolate into a squeeze bottle or a small plastic bag. If using a plastic bag, twist the bag closed and snip off a tiny corner (the larger the snip, the larger the hole and the wider the chocolate drizzle will be.) Drizzle the chocolate around the tart several times or as desired. Sprinkle the reserved cookie crust crumbs over the melted chocolate. Garnish with chocolate shavings or tiny chunks of chocolate, if desired.
For tidy slices, dip the blade of a large sharp knife in hot water then wipe dry. Repeat this in between slices. Cover and refrigerate for up to 5 days.
If you prefer a baked cookie crumb crust: Preheat the oven to 350°F (177°C, gas mark 4), and line the bottom of the oven with foil to catch any dripping butter. Assemble the tart shell as instructed above, and then bake for 5-10 minutes, or until fragrant and slightly darkened in color. Let it cool to room temperature, then cover and chill it in the fridge for up to a couple of days before adding the filling.