Salted biscoff momofuku crack pie

American 20 Mins Prep · 30 Mins Cook

1. Preheat the oven to 180°C, gas mark 4.
2. Place the biscuits in a food processor and blitz into fine crumbs. Melt the butter. Transfer the biscuits to a large bowl along with the butter and 100g muscovado sugar. Stir to combine. Place the mixture of the crust in a greased 22cm fluted tart tin. Using the base of a measuring cup, press the mixture evenly into the bottom of the dish and up the sides. Set aside.
3. Place the Lotus spread into a large bowl and microwave for 1 minute or until melted. Place both remaining sugars, milk powder and salt in the bowl. Using a hand mixer, beat the mixture until it resembles wet sand. Add the cream, egg yolks and vanilla extract and beat well until light and fluffy. Pour the filling into the pie crust.
4. Bake for 15 minutes then lower the oven temperature to 160°C, gas mark 3, and continue baking for approx. 15 minutes, or until it’s brown in spots with a wobbly centre. Since it is a caramel filling, it will be in liquid form when hot, but once it cools it will turn fudgy. Remove the pie from the oven and set aside to cool to room temperature.
5. Place the pie in the fridge to chill overnight.
6. Serve cold.

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