Biscuit Tart
Chef Noor blends eggs, vanilla, sugar, oil and warm milk with ground tea biscuits — a mix of Lotus and Gemini — plus a little flour and baking powder, bakes it until set, then crowns it with Nutella or Lotus spread, crushed hazelnuts and coconut.
An inventive tart that swaps traditional pastry for ground tea biscuits, turning them into a sweet, easy-to-make base. Baked to a crisp, firm texture and topped with a layer of chocolate or biscuit spread, it is a quick dessert that delights biscuit lovers.
How to Prepare
Whisk the eggs with the vanilla, sugar, oil and warm milk.
Stir in the ground tea biscuits, flour and baking powder until you have a smooth batter.
Pour into a tart tin and bake on the lower rack at 170°C for about 40 minutes, until set.
Leave to cool, then spread the top with Nutella or Lotus spread.
Decorate with crushed hazelnuts and coconut, slice and serve.
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Use the lower oven rack so the base cooks through without the top colouring too fast.
Ingredient Swaps
Use any ground tea biscuits you have on hand.
Replace the chocolate spread with jam or a clotted-cream topping.
Add crushed nuts over the topping for extra crunch.
Common Questions
How do I grind the biscuits well?
Grind them in a food processor until sandy-fine for a firm base.
Why did my tart crumble?
The mixture may be too dry; add a little milk until it binds well before baking.
Can I make it no-bake?
This version is baked to set, but you can chill it well to firm the topping.
How do I store it?
Keep it in the fridge in a sealed container for up to three days.
When do I add the topping?
Add the spread once the base has cooled completely so it does not melt.
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