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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/biscoff-cookie-butter-tart-recipe/