Description
This Biscoff Cookie Butter Tart is a rich, indulgent dessert that combines a tender, buttery pâte sucrée tart shell with a silky, spiced Biscoff cookie butter filling. The custard-like filling balances the deep caramelized speculoos flavors with tangy cream cheese and smooth heavy cream, creating a luxurious treat that’s perfect for special occasions or whenever you crave a sweet, cozy dessert.
Ingredients
Scale
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) 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 Biscoff Cookie Butter 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
Instructions
- Prepare the Tart Shell: In a food processor, pulse together 1¾ cups all-purpose flour, ¼ cup powdered sugar, and ½ tsp fine sea salt until combined. Add 1 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse cornmeal with some pea-sized butter pieces. In a small bowl, whisk 1 egg yolk, 2 tbsp ice-cold water, and 1 tsp apple cider vinegar. Drizzle this over the flour mixture while pulsing until dough just begins to clump. Turn dough onto parchment paper, flatten into a 1-inch thick disc, wrap tightly, and refrigerate for at least 1 hour or up to 3 months if frozen.
- Roll and Blind Bake the Shell: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough to ⅛-inch thickness between two parchment sheets. Carefully lift and place into a 9-inch fluted tart pan with removable bottom. Press into corners, trim excess, and crimp edges decoratively. Prick the base 10-12 times with a fork. Freeze shell for 15 minutes. Line with parchment and pie weights or dried beans. Bake for 18 minutes, remove weights and parchment, then bake 12-15 more minutes until golden and dry. Cool completely on a wire rack for at least 30 minutes.
- Prepare the Filling: Reduce oven temperature to 325°F (165°C). In a stand mixer fitted with paddle attachment, beat 8 oz full-fat cream cheese on medium speed until smooth and creamy (about 2 minutes). Add 1 cup smooth Biscoff Spread and beat on medium-low until glossy and incorporated (about 1.5 minutes), scraping bowl well. Add ⅓ cup granulated sugar, 1 tsp vanilla extract, and ¼ tsp fine sea salt; beat for 1 minute. Add ½ cup heavy cream and mix on low speed just until combined. One at a time, add 2 room-temperature eggs, beating on low speed just until yolks disappear each time (about 15 seconds per egg), scraping bowl after each addition.
- Fill and Bake the Tart: Pour the filling into the cooled tart shell and tap the pan sharply on the counter three times to release air bubbles. Place the tart on the center oven rack and bake for 35–42 minutes until the edges are set but the center jiggles slightly like Jell-O when gently shaken. Avoid overbaking as the filling will continue to set while cooling. Turn off the oven, crack the door open about 2 inches using a wooden spoon, and let the tart cool inside for 15 minutes.
- Cool and Chill: Transfer the tart, still in the pan, to a wire rack and let it cool completely at room temperature for about 2 hours. Then cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, to allow the filling to firm and develop optimal texture.
- Finish and Serve: Run a thin knife around the tart’s inner edge to loosen. Carefully remove the outer ring. Garnish with flaky sea salt, a drizzle of extra Biscoff Spread, crushed Biscoff cookies, toasted pecans, or a quenelle of lightly sweetened whipped cream. Slice tart with a hot, dry knife wiped clean between each cut for clean slices. For best flavor and texture, let the chilled tart sit at room temperature for 15–20 minutes before serving.
Notes
- Chill your butter, dough, and filling ingredients appropriately to ensure a flaky crust and stable filling.
- Incorporate apple cider vinegar in the crust dough to tenderize gluten and produce a more tender pastry.
- Freeze the shaped tart shell before blind baking to prevent shrinkage and maintain shape.
- Scrape the bowl thoroughly after each mixing step to ensure even texture and prevent textural flaws.
- Bake at a lower temperature (325°F) for the filling to set gently and avoid cracking or curdling.
- Allow sufficient chilling time (6+ hours) for clean slicing and optimal custard consistency.
- Use a sharp, thin, hot knife wiped between cuts to achieve neat slices without tearing the crust or smearing the filling.
- Room temperature resting before serving enhances flavor release and softens the filling slightly.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Biscoff tart, cookie butter tart, speculoos dessert, cream cheese tart, pâte sucrée, holiday dessert, homemade tart, custard tart
