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Today® x Biscoff Tart

Course Dessert
Cuisine Italian
Keyword Sweets
Total Time 1 hour 10 minutes
Servings 8

Ingredients

  • 400g Today® Original Puff Pastry, thawed
  • 1 Tbsp (15ml) gelatine powder
  • 2 Tbsp water
  • 500g cream cheese
  • 3 Tbsp (45ml) Biscoff spread
  • 1 cup (250ml) fresh cream
  • ¾ cup (180ml) castor sugar

Instructions

  • Preheat the oven to 180℃. Cut a circle of pastry the size of your cheesecake dish. Place it between two layers of baking paper and between two baking trays. Bake for 30 minutes.
  • Place 2 Tbsp of water into a small glass bowl and sprinkle the gelatine powder over it. Stir to dissolve and set aside for a few minutes.
  • Microwave for 15 seconds.
  • Beat the cream cheese and sugar in a bowl for a minute. Place the cream into a separate bowl and whisk to firm peak. Fold the Biscoff and half of the whipped cream into the cream cheese mixture, then gently fold the remaining cream.
  • Place the baked pastry round into the base of your round cheesecake dish. Spoon the mixture on top of the pastry and refrigerate for 6 hours.