Preheat the oven to 350°F. Add cookies, sugar, and salt to a food processor. Pulse the food processor until the mixture is very finely ground. Pour in the melted butter and pulse the mixture until the butter is well dispersed.

Pour the mixture into a 9” tart pan, then using your hands and a flat bottomed measuring cup, press the crust into the shape of the tart, ensuring even thickness throughout. Place into the oven to bake for 10-15 minutes, or until set.

Allow the crust to cool completely before adding ganache filling.

Add the chopped white chocolate to a large a microwave safe bowl.

Place into the microwave for 1 minute to melt.

Remove from the microwave, stir it around, and place back into the microwave for 20 seconds.

Add heavy cream and butter to a medium sauce pan over medium heat. Bring to a low boil, then immediately remove from the heat.

Pour the hot cream/butter mixture over top of the warm caramelized chocolate. Allow the mixture to sit for 1 minute, then using a whisk mix the ganache together until it is smooth and uniform.

Pour the ganache into the cooled biscoff crust, then place into the fridge to set-up for at least 4 hours, or preferably overnight.