Ingredients

1¾ cups (220g) all-purpose flour

¼ cup (30g) powdered sugar

½ tsp fine sea salt, plus ¼ tsp for filling

1 cup (227g) cold unsalted butter, cubed

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

½ cup (120ml) heavy cream (36–40% fat)

2 large eggs, room temperature

Instructions

Step 1: Prepare the tart shell by pulsing the flour, powdered sugar, and ½ tsp sea salt in a food processor until combined. Add cold butter and pulse until the mixture resembles coarse cornmeal with pea-sized pieces.

Step 2: In a small bowl, whisk egg yolk, ice-cold water, and apple cider vinegar. Drizzle over the flour mixture while pulsing until dough just begins to clump.

Step 3: Turn dough onto parchment paper, flatten into a 1-inch thick disc, wrap tightly, and refrigerate for at least 1 hour or freeze up to 3 months.

Step 4: Preheat oven to 375°F (190°C). Roll chilled dough between parchment sheets to ⅛-inch thickness. Transfer to a 9-inch fluted tart pan, press into corners and sides, trim excess, and crimp edges.

Step 5: Prick base with a fork 10–12 times. Freeze shell for 15 minutes. Line with parchment and pie weights or dried beans, then bake 18 minutes. Remove weights and bake 12–15 more minutes until golden. Cool completely on a wire rack.

Step 6: Reduce oven temperature to 325°F (165°C). Beat cream cheese in a stand mixer on medium until smooth and creamy.

Step 7: Add Biscoff Spread and beat until fully incorporated and glossy. Scrape bowl thoroughly.

Step 8: Mix in granulated sugar, vanilla extract, and ¼ tsp sea salt, beating for 1 minute.

Step 9: Add heavy cream and mix on low until just combined.

Step 10: Add eggs one at a time, beating on low just until combined after each addition. Do not overmix. Scrape bowl after each egg.

Step 11: Pour filling into cooled tart shell, tap pan on counter 3 times to release air bubbles.

Step 12: Bake 35–42 minutes until edges are set and center jiggles slightly. Turn off oven, crack door open, and let tart cool inside for 15 minutes.

Step 13: Transfer tart to wire rack and cool at room temperature for about 2 hours. Cover loosely and refrigerate at least 6 hours or overnight.

Step 14: Before serving, run a thin knife around tart edge to loosen, remove outer ring, and garnish as desired. Slice with a hot, dry knife wiped between cuts.

Tips & Variations

Chill dough and filling ingredients thoroughly for best texture and to prevent shrinkage or greasiness.

Use apple cider vinegar in the dough to tenderize the crust without leaving any vinegar taste.

For a crunchy texture, substitute smooth Biscoff Spread with crunchy Biscoff and reduce heavy cream to ⅓ cup.

To add a caramel twist, swirl warmed salted caramel sauce into the filling before baking.

Use a hot knife wiped clean between slices for neat, clean cuts.

Let tart sit at room temperature 15–20 minutes before serving to enhance flavor and soften the filling slightly.

FAQs

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

It’s not recommended. Low-fat cream cheese contains stabilizers and extra water that can cause the filling to weep or become grainy. Full-fat cream cheese ensures a smooth, firm filling with the right tang.

What can I substitute for Lotus Biscoff Spread?

For authentic flavor and texture, use Lotus Biscoff Spread only. Other cookie butters or nut butters will not replicate the unique caramelized spice profile and may alter consistency.