Description
A luscious Biscoff Cookie Butter Tart featuring a tender, buttery shortcrust pastry filled with a creamy, spiced Biscoff cream cheese custard. This dessert balances the caramelized, mildly spiced flavors of authentic Lotus Biscoff spread with a silky texture and a hint of sea salt for depth. Perfectly baked and chilled for clean slicing and indulgent enjoyment.
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 (Madagascar bourbon recommended)
- 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 for drizzling
- Crushed Biscoff cookies
- Toasted pecans
- Lightly sweetened whipped cream
Instructions
- Prepare the Tart Shell: Pulse flour, powdered sugar, and sea salt in a food processor. Add cold butter, pulse until coarse cornmeal with pea-sized pieces. Whisk egg yolk, water, and apple cider vinegar, drizzle while pulsing until dough clumps. Flatten, wrap tightly, chill at least 1 hour or overnight for best results.
- Roll & Blind Bake: Preheat oven to 375°F (190°C). Roll chilled dough to 1/8-inch thickness between parchment. Fit into 9-inch tart pan, trim and crimp edges. Prick base with a fork, freeze 15 minutes. Line with parchment and pie weights, bake 18 minutes; remove weights and bake 12–15 minutes more until golden. Cool minimum 30 minutes.
- Prepare Filling: Reduce oven to 325°F (165°C). Beat cream cheese until smooth in a stand mixer. Add Biscoff Spread, beat till glossy. Mix in sugar, vanilla, salt for 1 minute. Add heavy cream, mix low until combined. Add eggs one at a time beating briefly after each; scrape bowl thoroughly after additions.
- Fill & Bake: Pour filling into cooled shell. Tap pan to release air bubbles. Bake 35–42 minutes until edges are set and center jiggles slightly. Avoid overbaking. Turn off oven, crack door, cool tart inside for 15 minutes.
- Cool & Chill: Transfer tart to wire rack. Cool completely (~2 hours). Cover loosely, refrigerate minimum 6 hours or overnight for firm slicing and best texture.
- Finish & Serve: Loosen tart with a thin knife, remove outer ring. Garnish as desired with flaky salt, Biscoff drizzle, crushed cookies, pecans, or whipped cream. Slice with hot, dry knife wiped between cuts for clean slices.
Notes
- Use full-fat cream cheese for best texture; low-fat versions cause graininess.
- Chill dough thoroughly to prevent shrinking and tough crust.
- Do not substitute Biscoff spread with nut butters due to flavor and texture differences.
- Scrape mixing bowl after each ingredient addition to ensure even incorporation.
- Bake filling at low temperature (325°F) to avoid curdling and cracking.
- Allow tart to chill fully for clean slicing and optimal set.
- Serrated knives tear crust and smear filling; use a sharp, thin knife.
- Let tart rest at room temperature 15-20 minutes before serving to enhance flavor and texture.
- Apple cider vinegar in the dough improves tenderness without affecting flavor.
- Prep Time: 1 hour 15 minutes (includes chilling time)
- Cook Time: 1 hour 5 minutes (30 min shell blind bake + 35-42 min filling bake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff tart, cookie butter dessert, cream cheese tart, spiced custard tart, Lotus Biscoff recipe, easy tart recipe, dessert with cookie butter
