Description
A luscious Biscoff Cookie Butter Tart featuring a tender all-butter shortcrust pastry filled with a creamy, spiced Biscoff spread and cream cheese custard. This tart combines the warm caramelized spice flavors of authentic Lotus Biscoff Spread with a smooth, tangy filling, baked to silky perfection and chilled for a clean slice and indulgent texture.
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, cubed unsalted butter
- 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 preferred)
- ¼ tsp fine sea salt
- ½ cup (120ml) heavy cream (36–40% fat)
- 2 large eggs, room temperature
Finishing Garnishes (optional)
- Flaky sea salt
- Extra Biscoff Spread for drizzling
- 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 together until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse cornmeal with some pea-sized pieces. In a small bowl, whisk together the egg yolk, ice-cold water, and apple cider vinegar. Drizzle over the flour mixture and pulse until the dough just begins to clump. Turn dough onto parchment, flatten into a disc about 1 inch thick, wrap tightly, and refrigerate for at least 1 hour or freeze for up to 3 months.
- Roll & Blind Bake: Preheat the oven to 375°F (190°C). Lightly flour a surface and rolling pin, roll out the chilled dough between two sheets of parchment to ⅛-inch thickness. Carefully transfer to a 9-inch fluted tart pan with removable bottom, pressing gently into corners and edges. Trim excess and crimp edges decoratively. Prick base 10–12 times with a fork. Freeze the shell for 15 minutes. Line with parchment and pie weights or dried beans, bake 18 minutes. Remove weights and parchment, bake an additional 12–15 minutes until golden and dry. Cool completely on wire rack for minimum 30 minutes.
- Prepare the Filling: Reduce oven temperature to 325°F (165°C). In a stand mixer with paddle attachment, beat the cream cheese on medium speed until smooth and creamy (~2 minutes). Scrape bowl, then add Biscoff Spread and beat on medium-low until incorporated and glossy (~1.5 minutes). Add granulated sugar, vanilla extract, and sea salt; beat 1 minute. Mix in heavy cream on low speed just until combined. Add eggs one at a time, beating on low until yolk disappears (~15 seconds per egg), scraping bowl thoroughly after each addition.
- Fill & Bake: Pour the filling into the cooled tart shell and tap the pan on the counter three times to release air bubbles. Place on the center oven rack and bake for 35–42 minutes until the edges are set but the center jiggles slightly like gelatin when gently shaken. Avoid overbaking. Turn off oven, crack door open 2 inches with a wooden spoon, and allow the tart to cool inside for 15 minutes.
- Cool & Chill: Transfer the tart (still in pan) to a wire rack and cool completely at room temperature (approximately 2 hours). Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, ideally overnight, to set fully and develop optimal texture for clean slicing.
- Finish & Serve: Run a thin, hot knife around the inner edge to loosen tart and carefully remove the outer ring. Garnish with flaky sea salt, a drizzle of extra Biscoff Spread, crushed Biscoff cookies, toasted pecans, or whipped cream as desired. Slice with a hot, dry knife wiped between cuts for clean portions.
Notes
- Chill all ingredients properly: use cold butter and dough, but room temperature filling ingredients for best results.
- Apple cider vinegar added to dough inhibits gluten development, yielding a more tender crust without affecting flavor.
- Freezing shaped tart shell before blind baking prevents shrinkage and maintains shape.
- Scrape the mixing bowl after each step, especially after adding eggs, to ensure an even, smooth filling.
- Bake the filling low and slow at 325°F to avoid cracking or curdling, resulting in a silky texture.
- Letting the tart cool gradually in the oven prevents sudden temperature changes which can cause cracking.
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/European Fusion
Keywords: Biscoff tart, cookie butter tart, pâte sucrée, Lotus Biscoff, cream cheese tart, baked custard tart, spiced dessert, shortcrust pastry
