Introduction

The Biscoff Cookie Butter Tart is a luscious dessert combining a tender, buttery crust with a creamy, spiced filling. Featuring the iconic Lotus Biscoff Spread paired with rich cream cheese and a hint of vanilla, this tart is perfect for special occasions or indulgent everyday treats.

Biscoff Cookie Butter Tart Recipe - Recipe Image

Ingredients

1¾ cups (220g) all-purpose flour
¼ cup (30g) powdered sugar
½ tsp fine sea salt (for crust)
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
¼ tsp fine sea salt (for filling)
½ cup (120ml) heavy cream (36–40% fat)
2 large eggs, room temperature

Instructions

Step 1: Prepare the tart shell. In a food processor, pulse the flour, powdered sugar, and ½ tsp salt until combined. Add cold cubed butter and pulse until the mixture resembles coarse cornmeal with some pea-sized pieces. In a bowl, whisk egg yolk, cold water, and apple cider vinegar. Drizzle over flour mixture while pulsing until dough starts to clump. Turn dough onto parchment, form a 1-inch thick disc, wrap tightly, and refrigerate at least 1 hour.
Step 2: Roll and blind bake the crust. Preheat oven to 375°F (190°C). Roll chilled dough between parchment sheets to ⅛-inch thickness. Fit dough into a 9-inch fluted tart pan, trim excess, and crimp edges. Prick base with a fork 10–12 times. Freeze shell 15 minutes. Line with parchment and pie weights. Bake 18 minutes, remove weights and parchment, then bake 12–15 minutes more until golden. Cool completely on a wire rack.
Step 3: Prepare the filling. Reduce oven to 325°F (165°C). Beat cream cheese on medium until smooth. Add Biscoff Spread, beat on medium-low until glossy. Add sugar, vanilla, and ¼ tsp salt; beat 1 minute. Mix in heavy cream on low just until combined. Add eggs one at a time, beating low until each yolk disappears. Scrape bowl thoroughly after each step.
Step 4: Fill and bake the tart. Pour filling into cooled crust. Tap pan sharply 3 times to remove air bubbles. Bake 35–42 minutes until edges are set and center jiggles slightly. Avoid overbaking. Turn off oven, crack door open, and let tart cool inside 15 minutes.
Step 5: Cool and chill. Transfer tart in pan to wire rack, cool completely (about 2 hours). Cover loosely and refrigerate at least 6 hours or overnight for best texture and slicing.
Step 6: Finish and serve. Run a warm knife around tart edge to loosen. Remove pan ring carefully. Garnish as desired with flaky sea salt, extra Biscoff Spread drizzle, crushed cookies, toasted pecans, or whipped cream. Slice with a hot, dry knife wiped between cuts.

Tips & Variations

Chill all ingredients properly: cold butter and dough, room temperature filling ingredients, and fully cooled crust ensure a tender crust and stable filling.
Use apple cider vinegar in the crust dough to tenderize gluten without affecting flavor.
Freeze the shaped shell before baking and use pie weights to prevent shrinkage and maintain shape.
Scrape the bowl and paddle after each mixing step to ensure even ingredients and smooth texture.
Bake at a low temperature (325°F) to avoid cracking and achieve a silky, evenly set filling.
Try crunchy Biscoff Spread for extra texture in the filling.

Storage

Store the tart covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or warm gently in a low oven for a few minutes for a softer texture. Avoid freezing as it may affect the filling’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut or almond butter instead of Biscoff Spread?

No, substituting with peanut or almond butter is not recommended. These have different oil content and flavor profiles that can cause separation and result in an incompatible filling texture and taste.

Why is full-fat cream cheese necessary?

Full-fat cream cheese provides the essential fat and acidity needed for a smooth, stable filling. Low-fat versions often contain stabilizers and excess water that cause grainy or weeping textures.

Biscoff Cookie Butter Tart Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

This decadent Biscoff Cookie Butter Tart features a tender, buttery pâte sucrée crust filled with a luscious, creamy blend of authentic Lotus Biscoff Spread, full-fat cream cheese, and heavy cream. The custard-like filling is delicately spiced and sweetened, baked to a silky, smooth finish that perfectly balances sweetness and tang. Chilled overnight for optimal texture, it’s a gourmet dessert that melts in your mouth with warm speculoos spices and a subtle salty finish.

Author: Bella
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours 45 minutes (including chilling)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Western, European

Ingredients

Scale

Tart Shell (Shortcrust Pastry)

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 preferred)
¼ tsp fine sea salt
½ cup (120ml) heavy cream (36–40% fat)
2 large eggs, room temperature

For Garnish (Optional)

Flaky sea salt
Drizzle of extra Biscoff Spread
Crushed Biscoff cookies
Toasted pecans
Lightly sweetened whipped cream

Instructions

Prepare the Tart Shell Dough: In a food processor, pulse the flour, powdered sugar, and sea salt until combined. Add cold cubed butter and pulse until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining. 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. 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).
Roll and Blind Bake Shell: Preheat oven to 375°F (190°C). Lightly flour surface and rolling pin. Roll chilled dough to ⅛-inch thickness between two parchment sheets. Carefully lift and drape the dough into a 9-inch fluted tart pan with removable bottom, pressing into corners and sides. Trim excess dough and crimp edges decoratively. Prick base 10–12 times with a fork. Freeze shell for 15 minutes. Line shell with parchment and pie weights (or dried beans). Bake 18 minutes. Remove weights and parchment; bake 12–15 more minutes until golden and dry-looking. Cool completely on wire rack (minimum 30 minutes).
Prepare the Filling: Lower oven temperature to 325°F (165°C). In a stand mixer fitted with a paddle attachment, beat cream cheese on medium until smooth and creamy (~2 minutes). Scrape bowl. Add Biscoff Spread and beat on medium-low until fully incorporated and glossy (~1.5 minutes). Scrape bowl thoroughly. Add sugar, vanilla extract, and sea salt; beat for 1 minute. Pour in heavy cream; mix on low just until combined. Add eggs one at a time, beating on low until each yolk disappears (~15 seconds per egg). Scrape bowl meticulously after each addition to ensure even mixing.
Fill and Bake Tart: Pour filling into cooled tart shell. Tap pan sharply on counter three times to release air bubbles. Place tart on center oven rack and bake 35–42 minutes until edges are set and center jiggles slightly. Avoid overbaking as filling continues to set while cooling. Turn off oven, crack door open 2 inches with a wooden spoon, and let tart cool inside for 15 minutes.
Cool and Chill: Transfer tart in pan to wire rack. Cool completely at room temperature (~2 hours). Cover loosely with plastic wrap and refrigerate for minimum 6 hours, ideally overnight, for a slow, cold set resulting in clean slices and optimal texture.
Finish and Serve: Run a thin knife around tart edge to loosen. Carefully remove the tart ring. Garnish with flaky sea salt, a drizzle of extra Biscoff Spread, crushed Biscoff cookies, toasted pecans, or whipped cream. Slice with a hot, dry knife wiped between cuts for clean slices.

Notes

Ensure all ingredients for the filling (cream cheese, Biscoff spread, eggs) are at room temperature before mixing to avoid curdling.
Chilling the dough before rolling and freezing the tart shell before baking prevents shrinkage and maintains crust integrity.
Use only authentic Lotus Biscoff Spread for best spice balance; substitutes like peanut or almond butter will not work.
Apple cider vinegar in the dough tenderizes gluten without affecting flavor.
Baking at 325°F for the filling prevents cracking and ensures a silky custard texture.
Scrape the mixer bowl and paddle after each mixing step to ensure even incorporation and smooth texture.
Avoid overbaking the tart filling; slight jiggle in the center indicates perfect doneness.
Allow tart to chill thoroughly for clean slicing and optimal texture.

Keywords: Biscoff tart, cookie butter tart, baked tart, cream cheese dessert, Lotus Biscoff dessert, caramel spice tart