Spiced Chocolate Ganache Tart with Biscoff Cookie Crust

www.cookingwithwineblog.com

recipe

Biscoff Crust:

½ cup brown butter
8oz Biscoff cookies (approx 39-40 cookies)
2 tbsp brown sugar

Filling:

1 can Coconut Cream (apoprox 13 oz)
20oz (2 10 oz bags) semi sweet chocolate chips
1 tsp instant espresso powder
¼ tsp vanilla extract
¼ tsp Aztec Chocolate Bitters (optional but highly recommended)
¼ tsp Pumpkin Pie Spice
2 tbsp sugar

    Biscoff Crust:

  • Preheat oven to 375°.
  • Add Biscoff cookies to a food processor. Process until the cookies are the consistency of fine sand and set aside in a bowl.
  • In a stainless steel skillet, heat butter over medium- medium low heat, stirring occasionally, until the you begin to see brown bits and you begin to smell a nutty aroma. Continue heating until you get a medium to dark brown color in the milk solids (brown bits).
  • Pour brown butter into cookie crumbs and combine.
  • Add crust dough to tart pan or pie dish in a thin layer.
  • Bake for 8-10 minutes, then remove from oven and set aside to cool while you make the filling.

    • Filling:

  • Heat coconut cream in a sauce pan over medium heat until warm throughout. Stop heating before cream begins to boil.
  • Pour chocolate chips into a microwave safe bowl and pour warm coconut cream over them. Let sit for about 1 minute, then begin mixing until the chocolate chips are fully melted and combined with the cream. You can put the bowl in the microwave if the chocolate chips do not melt completely for 30 seconds at a time. Stir until smooth.
  • Add the remaining ingredients to the chocolate and coconut cream mixture and stir to combine.
  • Once combined, pour into the crust. Let cool completely, then store in the fridge until ready to serve.
  • Recommended to be served with whipped cream, vanilla gelato or topped with toasted pecans, crumbled Biscoff cookies, and fresh fruit.