Ingredients

The following ingredients have 1 Servings
  • 1 package (8.8 oz) biscoff cookies
  • 1/8 tsp salt
  • 6 Tbsp unsalted butter, melted
  • 1 cup heavy cream
  • 12 ounces semisweet chocolate, finely chopped
  • 2 Tbsp Amaretto (or other liqueur of choice)
  • fresh pomegranate arils

Instruction

  • Preheat oven to 350°F.
  • For the crust, combine biscoff cookies and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly into the bottom and up the sides of a 9-inch round removable-bottom tart pan.
  • Bake crust for 20-22 minutes, until deeply golden and set. Cool crust completely on a wire rack.
  • For the filling, bring heavy cream almost to a boil in a saucepan over medium-high heat. Place chopped chocolate in a glass bowl, and pour half of the warm cream over chocolate and whisk until combined. Add remaining cream and whisk until smooth. Whisk in Amaretto until combined.
  • Pour ganache into cooled tart shell and smooth with an offset spatula. Chill tart in the refrigerator for 1 1/2 hours to set. Just before serving, top with fresh pomegranate arils.