Biscoff & miso chocolate silk tart

Biscoff & miso chocolate silk tart

Created by John Whaite, this is a great go to for any special occasion. You can make as a large tart for friends and family to share or as individual tartlets if you're cooking for two. The biscuit crust is a doddle to make and delicious despite its simplicity. However, the real star of this show is the chocolate silk filling – essentially it’s a chocolate ganache made with hot eggs rather than cream. The result is something to which words alone cannot do justice. 

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  • Serves10
  • CourseDessert
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins
  • Pluschilling

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  • 100g Biscoff Spread
  • 125g dark chocolate, roughly chopped
  • 125g milk chocolate, roughly chopped, plus about 75g extra to decorate (optional)
  • 50g unsalted butter
  • 1 tbsp white miso paste
  • 2 British Blacktail Large Eggs
  • 30g caster sugar

For the base

  • 40g unsalted butter
  • 25g dark chocolate
  • 25g milk chocolate
  • 200g bourbon biscuits, plus extra to decorate (optional)

For the decoration (optional)

  • Hazelnuts, toasted and roughly chopped


  1. For the base, melt together the butter plus the dark and milk chocolates in a heatproof bowl over a pan of simmering water; stir to combine. Meanwhile, crush the bourbon biscuits to fine crumbs – either bash with a rolling pin or whizz them in a food processor – and put in a bowl. Once the chocolate mixture has melted, pour it over the biscuit crumbs and stir until well combined.

  2. Tip the mixture into a 20cm fluted tart tin and press into the base and sides as evenly as possible. Chill, covered, for 20 minutes

  3. Spread the Biscoff onto the cooled biscuit shell, then cover and return to the fridgewhile you make the chocolate topping.

  4. Melt the chocolates, butter and miso in a large heatproof bowl set over a pan of simmering water. Once melted, remove from the heat and set aside. In another large heatproof bowl, whisk the eggs and sugar over a pan of simmering water. Don’t stop whisking as the bowl heats up or the eggs will coagulate and you’ll need to start again.

  5. Once the egg mixture is loose and feels hot to the touch (about 5 minutes), pour it into the melted chocolate mixture and whisk to a smooth, silky ganache. Pour the filling into the tart case, then chill until set (about 2 hours).

  6. The tart looks impressive as it is, but if you want to decorate it, melt about 75g milk chocolate in a bowl over a pan of simmering water, then use a spoon to drizzle it around the edge of the tart. Scatter over some crumbled bourbon biscuit and toasted chopped hazelnuts too, if liked.

Cook’s tip

Just the two of you? 

Both the whole tart and the filling freeze well for up to three months. For individual tartlets, use this recipe to fll six 8cm tart cases and freeze any extra tartlets. Or you can halve the quantities to make three 8cm tarts and put one in the freezer for a rainy day. 


Typical values per serving when made using specific products in recipe


1,761kJ/ 423kcals



Saturated Fat












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