Introduction

The Biscoff Cookie Butter Tart is a rich, velvety dessert that perfectly balances the spicy caramel notes of Biscoff spread with a tender, buttery crust. This elegant tart offers a luxurious texture and complex flavor, making it a delightful treat for any occasion.

Biscoff Cookie Butter Tart Recipe - Recipe Image

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 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

Step 1: Prepare the tart shell by pulsing flour, powdered sugar, and salt in a food processor until combined. Add cold butter and pulse until mixture resembles coarse cornmeal with some pea-sized pieces.
Step 2: Whisk egg yolk, cold water, and vinegar. Drizzle over flour mixture while pulsing until dough begins to clump. Shape into a disc, wrap tightly, and refrigerate at least 1 hour.
Step 3: Preheat oven to 375°F (190°C). Roll chilled dough to ⅛-inch thickness between parchment sheets. Place in a 9-inch fluted tart pan, trim excess, and crimp edges. Prick base with fork.
Step 4: Freeze shell 15 minutes. Line with parchment and pie weights, bake 18 minutes. Remove weights and bake 12–15 minutes more until golden and dry. Cool on rack at least 30 minutes.
Step 5: Reduce oven to 325°F (165°C). Beat cream cheese until smooth, add Biscoff Spread and mix until glossy. Add sugar, vanilla, and salt; beat 1 minute. Mix in heavy cream just until combined.
Step 6: Add eggs one at a time, beating on low briefly until just incorporated. Scrape bowl after each addition to ensure even mixing.
Step 7: Pour filling into cooled tart shell. Tap pan firmly on counter to release air bubbles. Bake 35–42 minutes until edges are set and center jiggles slightly.
Step 8: Turn off oven, crack door open, and let tart cool inside 15 minutes. Transfer to wire rack, cool completely (~2 hours), then refrigerate at least 6 hours or overnight.
Step 9: Before serving, run a hot knife around the tart edge and remove the pan ring. Garnish as desired and slice with a hot, dry knife wiped between cuts.

Tips & Variations

Use crunchy Biscoff Spread instead of smooth for texture contrast; reduce heavy cream to ⅓ cup to adjust moisture.
Warm salted caramel sauce and swirl it into the filling before baking for a spiced caramel variation.
Incorporate melted dark chocolate into the filling prior to baking for a chocolate-Biscoff fusion.
Chill the dough well before rolling to prevent shrinkage and maintain pastry integrity.
Scrape the mixing bowl thoroughly after each addition to avoid texture flaws in the filling.
Let the tart sit at room temperature 15–20 minutes before slicing to soften the filling and enhance flavors.

Storage

Store the tart covered in the refrigerator for up to 4 days. Reheat slices gently at room temperature for about 15–20 minutes before serving to allow the filling to soften. Avoid freezing, as it may affect the texture of the filling and crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut or almond butter instead of Biscoff Spread?

No, regular nut butters have different oil content and flavor profiles that can cause separation and an incompatible taste. Authentic Lotus Biscoff Spread is essential for the right balance and texture.

Why is it important to use full-fat cream cheese?

Full-fat cream cheese provides the necessary fat content, acidity, and body to help the filling set firmly and maintain a smooth texture. Low-fat versions often lead to grainy, weeping, or curdled fillings.

Biscoff Cookie Butter Tart Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

Indulge in the luscious Biscoff Cookie Butter Tart, featuring a tender, buttery pâte sucrée crust and a silky, spiced cookie butter filling made with authentic Lotus Biscoff Spread and full-fat cream cheese. This decadent tart balances sweet caramelized spices with a creamy, custard-like texture, perfect for festive occasions or anytime you crave a comforting dessert with a gourmet twist.

Author: Maya
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 8 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Western

Ingredients

Scale

Shortcrust Pastry (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 (substitute with crunchy Biscoff Spread for variation)
⅓ cup (67g) granulated sugar
1 tsp pure vanilla extract (Madagascar bourbon preferred)
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

Instructions

Prepare the Tart Shell: In a food processor, pulse the flour, powdered sugar, and sea salt until combined. Add cold cubed butter and pulse until the mixture resembles coarse cornmeal with some pea-sized bits. Whisk egg yolk, ice water, and apple cider vinegar in a small bowl. Drizzle over flour mixture while pulsing until the dough just begins to clump. Turn dough onto parchment, flatten into a 1-inch thick disc, wrap tightly, and refrigerate for at least 1 hour or freeze up to 3 months.
Roll and Blind Bake: Preheat oven to 375°F (190°C). Lightly flour surface and rolling pin, roll chilled dough to ⅛-inch thickness between parchment sheets. Drape dough into a 9-inch fluted tart pan with removable bottom, press into edges, trim excess, and crimp decoratively. Prick base 10–12 times with fork. Freeze shell 15 minutes, line with parchment and pie weights. Bake 18 minutes, remove weights and parchment, bake an additional 12–15 minutes until golden and dry. Cool completely on a wire rack for at least 30 minutes.
Prepare Filling: Reduce oven to 325°F (165°C). In a stand mixer with paddle attachment, beat cream cheese on medium until smooth (~2 minutes). Add Biscoff Spread, beat on medium-low until glossy (~1.5 minutes). Add sugar, vanilla extract, and salt; beat 1 minute. Add heavy cream, mix on low just until combined. Add eggs one at a time, beating on low just till yolk disappears (~15 seconds each). Scrape bowl after each addition to ensure even mixing.
Fill and Bake Tart: Pour filling into cooled tart shell, tap pan sharply 3 times on counter to release air bubbles. Bake on center rack for 35–42 minutes until edges are set and center jiggles slightly. Avoid overbaking. Turn off oven and crack door 2 inches open with a wooden spoon, let tart cool inside for 15 minutes.
Cool and Chill: Transfer tart on wire rack, cool completely at room temperature (~2 hours). Cover loosely with plastic wrap and refrigerate for minimum 6 hours, preferably overnight for best texture and slicing.
Finish and Serve: Run a thin knife around tart edge to loosen, carefully remove outer tart ring. Garnish with flaky sea salt, drizzle Biscoff Spread, crushed cookies, toasted pecans, or whipped cream as desired. Slice with a hot, dry knife, wiping between cuts for clean slices. Serve slightly warmed at room temp for enhanced flavor.

Notes

Chill all ingredients and dough thoroughly to prevent crust shrinkage and ensure tender texture.
Apple cider vinegar in dough inhibits gluten, producing a more tender crust with no residual vinegar flavor.
Freeze crust before blind baking for structural integrity.
Scrape mixing bowl after each step to avoid uneven textures in filling.
Bake filling low and slow to prevent curdling and cracking.
Patience is key: chilling filling overnight yields the best sliceable custard texture.
Use a hot, non-serrated knife for clean cutting.
Allow tart to sit at room temperature 15–20 minutes before serving to soften filling and enhance flavor.

Keywords: Biscoff tart, Cookie butter dessert, Cream cheese tart, Speculoos tart, Pâte sucrée, Holiday dessert, Custard tart