Biscoff, coffee chocolate cream Pie using Unroll Shortcrust Pastry Sheet

Updated: Sep 8, 2021

Recipe development and photographs by

Shradha Mutha ( )

Making a pie has never been easier! Used frozen pastry sheets from to make the pie base and topped it with generous amounts on Biscoff, a coffee chocolate cream and biscoff buttercream and crumbs. Are you drooling already?

Ingredients -

  • Unroll Short crust Pastry Sheet

  • 1/4 cup Biscoff spread

  • 1/4 cup fresh cream

  • 1/4 cup chopped dark chocolate

  • 1 cup whipped cream

  • 1 tsp instant coffee powder

  • Biscoff Buttercream and biscuits for decoration

Directions -

1. Allow the frozen pastry to defrost for 30 mins. Unroll the sheets and use a rolling pin to bring it to desired thickness.

2. Line a tart tin with the pie sheet and cut off the edges. Make holes using a fork so that it doesn't puff up. Bake at 180 C for 25 minutes or till golden brown.

3. Remove from oven and let it come to room temperature.

4. Spread the Biscoff spread on the tart. Refrigerate for 20 minutes.

5. Make chocolate ganache by heating fresh cream. Pour the warm cream over chopped chocolate and let the heat

from the cream melt the chocolate. Mix well till no chocolate

lumps remain.

5. Mix together whipped cream, chocolate ganache and coffee powder.

6. Spread the coffee chocolate mixture on top of the Biscoff layer.

7. Top with Biscoff buttercream and Biscoff crumbs.

8. Refrigerate for at least 4-6 hours before serving.

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