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Biscoff Cookie Butter Tart Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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