Biscoff Cookie Butter Tart Recipe

Introduction

The Biscoff Cookie Butter Tart is a luscious dessert that pairs a tender, buttery tart shell with a rich, creamy filling infused with the signature spiced sweetness of Lotus Biscoff Spread. Its balance of textures and flavors makes it a show-stopping treat perfect for any occasion.

Ingredients

• 1¾ cups (220g) all-purpose flour
• ¼ cup (30g) powdered sugar
• ½ tsp fine sea salt
• 1 cup (227g) cold, cubed unsalted butter
• 1 large egg yolk
• 2 tbsp ice-cold water
• 1 tsp apple cider vinegar
• 8 oz (227g) full-fat cream cheese, room temperature
• 1 cup (260g) smooth Lotus Biscoff Spread
• ⅓ cup (67g) granulated sugar
• 1 tsp pure vanilla extract
• ¼ tsp fine sea salt
• ½ cup (120ml) heavy cream (36–40% fat)
• 2 large eggs, room temperature

Instructions

1. Step 1: Prepare the tart shell. In a food processor, pulse flour, powdered sugar, and sea salt until combined. Add cold butter and pulse until mixture resembles coarse cornmeal with pea-sized pieces. In a small bowl, whisk egg yolk, cold water, and apple cider vinegar. Drizzle into the flour mixture while pulsing until dough starts to clump. Turn out onto parchment, form into a 1-inch thick disc, wrap tightly, and refrigerate for at least 1 hour or freeze up to 3 months.
2. Step 2: Roll and blind bake the shell. Preheat oven to 375°F (190°C). Lightly flour surface and rolling pin. Roll chilled dough to ⅛-inch thickness between two parchment sheets. Lift into a 9-inch fluted tart pan with removable bottom, press into corners, trim excess, and crimp edges. Prick base 10–12 times with fork. Freeze for 15 minutes. Line with parchment and pie weights or dried beans. Bake 18 minutes, remove weights and parchment, bake 12–15 more minutes until golden and dry. Cool completely on a wire rack.
3. Step 3: Prepare the filling. Reduce oven to 325°F (165°C). Beat cream cheese in a stand mixer on medium until smooth (~2 minutes). Add Biscoff Spread and beat on medium-low until glossy (~1½ minutes). Add granulated sugar, vanilla, and sea salt; beat 1 minute. Mix in heavy cream on low until combined. Add eggs one at a time, beating on low just until yolk disappears after each (about 15 seconds per egg). Scrape bowl after each addition.
4. Step 4: Fill and bake. Pour filling into cooled tart shell. Tap pan sharply on counter three times to release air bubbles. Bake 35–42 minutes until edges are set and center jiggles slightly. Do not overbake. Turn off oven, crack door open 2 inches with a wooden spoon, and let tart cool inside for 15 minutes.
5. Step 5: Cool and chill. Transfer tart on wire rack, cool at room temperature for about 2 hours. Cover loosely and refrigerate for at least 6 hours or overnight to set fully.
6. Step 6: Finish and serve. Run a thin knife around tart edge to loosen and remove outer ring carefully. Garnish with flaky sea salt, extra Biscoff drizzle, crushed cookies, toasted pecans, or whipped cream. Slice using a hot, dry knife wiped between cuts.

Tips & Variations

• Chill all ingredients and the tart shell thoroughly to prevent shrinkage and ensure a tender crust.
• Use full-fat cream cheese for a smooth, stable filling; low-fat types may cause graininess.
• Substitute smooth Biscoff Spread with crunchy version for texture; reduce heavy cream to ⅓ cup to balance moisture.
• For a caramel twist, drizzle warmed salted caramel sauce into the filling and swirl gently before baking.
• Use a hot, non-serrated knife wiped between cuts for clean slices without tearing the crust.

Storage

Store the tart covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for 15–20 minutes before serving to soften the filling and enhance flavor. Avoid freezing, as the texture may suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese instead of full-fat?

It’s best to use full-fat cream cheese. Low-fat versions contain stabilizers and excess water, which can make the filling grainy and cause it to weep or curdle.

Why do I need to blind bake the tart shell?

Blind baking prevents the crust from becoming soggy once the wet filling is added. It also helps the shell hold its shape and develop a crisp, golden texture underneath the rich custard.

Biscoff Cookie Butter Tart Recipe

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★★★★★

4.5 from 119 reviews

A rich and indulgent Biscoff Cookie Butter Tart featuring a tender all-butter shortcrust pastry shell, and a luxuriously smooth, creamy filling made from authentic Lotus Biscoff Spread, full-fat cream cheese, heavy cream, and eggs. This dessert balances the warmth of caramelized spices with a silky custard-like texture, perfectly set through gentle baking and extended chilling for clean, elegant slices.

• Author: zara
• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 8 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Tart Shell

• 1¾ cups (220g) all-purpose flour
• ¼ cup (30g) powdered sugar
• ½ tsp fine sea salt
• 1 cup (227g) cold unsalted butter, cubed
• 1 large egg yolk
• 2 tbsp ice-cold water
• 1 tsp apple cider vinegar

Filling

• 8 oz (227g) full-fat cream cheese, room temperature
• 1 cup (260g) smooth Lotus Biscoff Spread
• ⅓ cup (67g) granulated sugar
• 1 tsp pure vanilla extract
• ¼ tsp fine sea salt
• ½ cup (120ml) heavy cream (36–40% fat)
• 2 large eggs, room temperature

Optional Garnishes

• Flaky sea salt
• Extra Biscoff Spread drizzle
• Crushed Biscoff cookies
• Toasted pecans
• Lightly sweetened whipped cream quenelle

Instructions

1. Prepare the Tart Shell: In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter and pulse until mixture resembles coarse cornmeal with some pea-sized pieces. Whisk egg yolk, ice water, and apple cider vinegar; drizzle over flour mixture while pulsing until dough clumps. Turn onto parchment, shape into 1-inch thick disc, wrap tightly, and refrigerate at least 1 hour or overnight.
2. Roll & Blind Bake: Preheat oven to 375°F (190°C). Roll chilled dough ⅛-inch thick between parchment. Fit into 9-inch tart pan with removable bottom, trim edges, crimp decoratively. Prick base 10–12 times. Freeze 15 minutes. Line with parchment and pie weights. Bake 18 minutes, remove weights and paper, bake 12–15 more minutes until golden and dry. Cool completely on wire rack.
3. Prepare Filling: Lower oven temp to 325°F (165°C). Beat cream cheese in stand mixer on medium until smooth (~2 minutes). Add Biscoff Spread; beat on medium-low until incorporated and glossy (~1.5 minutes). Add sugar, vanilla, salt; beat 1 minute. Mix in heavy cream on low until combined. Add eggs one at a time on low speed, mixing just until yolk disappears (~15 seconds per egg), scraping bowl between additions.
4. Fill & Bake: Pour filling into cooled tart shell. Tap pan 3 times on counter to release air bubbles. Bake 35–42 minutes until edges are set and center jiggles slightly. Avoid overbaking. Turn off oven, crack door open 2 inches, let tart cool inside 15 minutes.
5. Cool & Chill: Transfer tart on wire rack, cool completely (~2 hours). Cover loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight for best texture and clean slicing.
6. Finish & Serve: Run thin knife around edge, remove outer tart ring carefully. Optionally garnish with flaky sea salt, extra Biscoff drizzle, crushed cookies, toasted pecans, or whipped cream. Slice with hot, dry knife wiped between cuts for clean slices.

Notes

• Chill all ingredients and dough thoroughly to ensure a tender crust and stable filling.
• Apple cider vinegar tenderizes the crust by inhibiting gluten development; it bakes out leaving no flavor.
• Freeze the shell before blind baking to prevent shrinking and bubbling.
• Scrape the bowl thoroughly after each mixing step for even texture and setting.
• Bake the filling low and slow at 325°F to prevent cracking and curdling.
• Refrigerate tart overnight for optimal firm slicing and texture development.
• Use a hot, dry knife wiped between cuts for the cleanest slices.
• Let tart warm slightly at room temperature before serving to enhance flavors.

Keywords: Biscoff tart, cookie butter dessert, cream cheese tart, pâte sucrée, Lotus spread tart, creamy custard tart, holiday dessert