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Biscoff Cookie Butter Tart Recipe

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★★★★★

4.5 from 71 reviews

This decadent Biscoff Cookie Butter Tart features a tender, buttery shortcrust pastry filled with a luxuriously smooth and creamy Biscoff-spiced filling made from authentic Lotus Biscoff Spread, full-fat cream cheese, and heavy cream. The subtle warming spices in the spread, combined with a slight tang from cream cheese and a perfectly baked custard texture, create a rich yet balanced dessert ideal for special occasions or whenever a comforting, indulgent treat is desired.

Ingredients

Scale

For the Shortcrust Tart Shell:

  • 1¾ cups (220g) all-purpose flour, plus more for dusting
  • ¼ cup (30g) powdered sugar
  • ½ tsp fine sea salt
  • 1 cup (227g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tbsp ice-cold water
  • 1 tsp apple cider vinegar

For the Filling:

  • 8 oz (227g) full-fat cream cheese, room temperature
  • 1 cup (260g) Lotus Biscoff Spread (smooth or crunchy)
  • 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

For Garnish (Optional):

  • Flaky sea salt
  • Extra Biscoff Spread for drizzling
  • 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 salt to combine. Add cold, cubed butter and pulse until the mixture looks like coarse cornmeal with some pea-sized butter bits remaining. In a small bowl, whisk the egg yolk, cold water, and apple cider vinegar, then drizzle over the flour mixture while pulsing until dough just starts to clump. Turn out onto parchment paper, form 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 work surface and rolling pin. Roll chilled dough between parchment sheets to ⅛-inch thickness. Carefully lift and place into a 9-inch fluted tart pan with removable bottom. Press into edges and trim excess, crimp edges decoratively. Prick base 10-12 times with a fork. Freeze shell 15 minutes. Line with parchment and pie weights or dried beans. Bake 18 minutes, remove weights and parchment, then bake an additional 12–15 minutes until golden. Cool completely on a wire rack (minimum 30 minutes).
  3. Prepare the Filling: Reduce oven temperature to 325°F (165°C). In a stand mixer with paddle attachment, beat cream cheese on medium speed until smooth and creamy (~2 minutes). Add Biscoff Spread and beat on medium-low until incorporated and glossy (~1.5 minutes). Scrape bowl. Add sugar, vanilla extract, and salt; beat 1 minute. Add heavy cream and mix on low just until combined. Beat in eggs one at a time on low speed, each until yolk disappears (~15 seconds), scraping bowl after each addition without overmixing.
  4. Fill and Bake: Pour filling into cooled tart shell, tap pan firmly on counter three times to release air bubbles. Place on oven’s center rack and bake 35–42 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open 2 inches, and let tart cool inside for 15 minutes.
  5. Cool and Chill: Transfer tart (in pan) to a wire rack and cool completely at room temperature for about 2 hours. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight for best texture and clean slicing.
  6. Finish and Serve: Run a thin knife around tart’s edge to loosen, remove outer ring carefully. Garnish with flaky sea salt, extra Biscoff Spread drizzle, crushed cookies, toasted pecans, or whipped cream. Slice with a hot, dry knife wiped clean between each cut for neat slices.

Notes

  • Chill all dough ingredients before rolling to prevent shrinkage and tough crust.
  • Apple cider vinegar in dough tenderizes gluten without leaving a vinegar taste.
  • Freeze tart shell before blind baking to further avoid shrinkage.
  • Scrape bowl thoroughly after each mixing step to ensure even texture.
  • Bake filling at low temperature to prevent cracking and curdling.
  • Refrigerate tart for at least 6 hours to allow filling to fully set.
  • Use a hot, dry knife for clean slicing, wiping between cuts.
  • Room temperature tart before serving softens the filling and enhances flavors.
  • For a crunchy texture, use crunchy Biscoff Spread and reduce cream slightly.
  • Variations include caramel swirl, chocolate-Biscoff fusion, nutty additions, streusel toppings, and mini tartlets.
  • Gluten-free and vegan adaptations possible with ingredient substitutions.

Keywords: Biscoff tart, cookie butter tart, speculoos dessert, cream cheese tart, shortcrust pastry, holiday dessert, spiced caramel tart

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