This lotus biscoff cookie butter tart has a crispy biscoff cookie crust filled with a no-bake cookie butter filling and topped with dark chocolate ganache! It's a simple, elegant tart that's perfect for chocolate and biscoff lovers alike!
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What Is Cookie Butter?
Cookie butter is a spiced spread, with a creamy peanut butter like texture, made from ground up speculoos cookies (pronounced "speck-you-lows").
So wait, what are speculoos cookies? They're little crispy spice cookies that are a staple winter treat across Europe! They're similar to American gingerbread cookies, just a little crunchier. The most famous speculoos cookies are the Belgian Lotus Biscoff cookies, but you can find a ton of different varieties! But what every version has in common is a crispy cookie flavored with brown sugar, cinnamon, nutmeg, cardamom, cloves, and ginger.
You can use cookie butter in pretty much all the same ways you would use nut butter. Spread on toast, in cookies, on oatmeal, or just right out of the jar with a spoon!
The OG cookie butter is Lotus Biscoff Butter made from the infamous Biscoff cookies, but Trader Joe's has their own speculoos cookie butter that's just as good (TJ's also has lots of different fun flavors of cookie butter)!
If you love cookie butter, you might also like these cookie butter cupcakes or these biscoff butter cookies!
Ingredient Notes
You only need a few simple ingredients for this biscoff chocolate tart!
Cookie butter - The OG Lotus Biscoff cookie butter is the best if you can find it (major retailers like Walmart and Target usually carry it), but I also love Trader Joe's speculoos cookie butter! You can also make your own speculoos cookie butter if you prefer. The creamy cookie butter works best for this tart, but you can use the crunchy version if that's all you have (just no the filling won't be smooth).
Biscoff cookies - The tart crust is made from ground up speculoos cookies, but you could easily swap out graham crackers if you prefer. The classic Lotus Biscoff cookies are my favorite, but any speculoos cookies will do the trick!
Heavy whipping cream - This is used for the ganache and cannot be substituted.
Flaky sea salt - This is optional, but I love topping the tart with a bit of flaky sea salt to cut the sweetness. I love using Maldon Flaky Sea Salt because it has the best flavor and texture.
Dark chocolate - When making a chocolate ganache tart, you want to use a high quality chocolate baking bar because they're designed to melt smoothly and they have the best flavor! Chocolate bars that are meant for eating and chocolate chips contain added emulsifiers that cause them to not melt as smoothly. Some of my favorite baking chocolate bars are:
- Guittard - This is my number one choice! It's super high quality, affordable, and pretty easy to find. You can usually get it at Whole Foods or Target.
- Vahlrona - This is the chocolate that a lot of pastry chefs swear by! It's usually hard to find in stores, but comes in a ton of different forms and is easy to purchase online.
- Callebaut - This is amazing chocolate that comes in block form, but is usually much harder to find but Whole Foods usually has it as do specialty stores.
- Scharffen Berger - I've never actually tried this brand but I've heard a lot of great things about it.
- Ghirardelli - The most affordable and widely available baking bars that are still high quality! I always have either their semi-sweet or bittersweet baking bars on hand even though it's not my number one choice.
The complete list of ingredients and amounts is located in the recipe card below.
Step by Step Instructions
Preheat your oven to 350°F.
Pulse the biscoff cookies in a food processor until you have about 2 cups of finely ground crumbs.
In a large bowl, combine the cookie crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the tart pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for about 15 minutes or until it's dried out.
Let the crust fully cool to room temperature before filling.
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the room temperature butter and cookie butter together until smooth.
Add in the powdered sugar and salt and mix until fully incorporated.
Add in 2-4 tablespoons of heavy cream if needed to thin out the frosting. Then beat the frosting on high for 4-5 minutes until light and fluffy!
Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Let sit at room temperature or in the fridge until is has cooled to the touch. [This is important so that it doesn't melt the cookie butter filling!]
Spoon the cookie butter filling into the cooled biscoff tart crust and smooth into and even layer. Place in the fridge to chill for at least an hour to firm up.
Pour the cooled ganache over the cookie butter frosting layer and smooth into a smooth, even layer.
For the feathered topping, microwave a little bit of cookie butter for 10-20 seconds. Then let it cool slightly so it's cool to the touch but stilly melty enough to pipe.
Add the melted cookie butter to a piping bag (or plastic sandwich bag) and cut a small hole in the tip. Then pipe horizontal stripes of melted cookie butter across the dark chocolate ganache. Then feather using a knife or skewer by gently dragging it up and down the surface of the chocolate, perpendicular to the lines of piped cookie butter.
Chill the chocolate biscoff tart in the fridge for at least 1 hour or until the chocolate is fully set.
If desired, top with flaky sea salt! I just love the combo of sea salt and dark chocolate, but you can leave it off if you prefer.
Recipe Notes
Most standard tart pans are about 1 inch deep. So if you're using a deep dish pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.
This recipe can be used to make a few different sizes of cookie butter tart!
- 1 - 9.5 inch tart
- 2 - 7 inch tarts
- 5 - miniature tarts
Recipe FAQ's
Cookie butter is made from Speculoos cookies (like lotus biscoff), which are spiced cookies that taste similar to gingerbread. So speculoos cookie butter has a sweet, slightly spiced flavor with a texture like peanut butter!
This tart will keep covered in the fridge for up to 5 days.
Yes, this chocolate cookie butter tart freezes super well! Chill until the chocolate topping is fully set, then wrap tightly and freeze for up to 3 months. You can serve frozen or let cool to room temperature first.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Biscoff Cookie Butter Tart
Special Equipment
Ingredients
Tart Crust
- 2 cups biscoff cookie crumbs, about 32 cookies
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Cookie Butter Filling
- ½ cup biscoff cookie butter
- ¼ cup unsalted butter, room temperature
- 1 cup powdered sugar
- ¼ teaspoon kosher salt
- 2-4 tablespoons heavy cream, as needed
Chocolate Ganache
- 4 ounces dark chocolate, chopped
- ¼ cup heavy cream
Topping
- 2 tablespoons biscoff cookie butter, melted
- flaky sea salt
Instructions
Tart Crust
- Preheat your oven to 350°F.
- Pulse the biscoff cookies in a food processor until you have about 2 cups of finely ground crumbs.
- In a large bowl, combine the cookie crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
- Press the mixture into the bottom of the tart pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
- Bake the crust at 350°F for about 15 minutes or until it's dried out.
- Let the crust fully cool to room temperature before filling.
Cookie Butter Filling
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the room temperature butter and cookie butter together until smooth.
- Add in the powdered sugar and salt and mix until fully incorporated.
- Add in 2-4 tablespoons of heavy cream if needed to thin out the frosting. Then beat the frosting on high for 4-5 minutes until light and fluffy!
- Spoon the cookie butter filling into the cooled biscoff tart crust and smooth into and even layer. Place in the fridge to chill for at least an hour to firm up.
Chocolate Ganache
- Finely chop the dark chocolate and place into a large bowl.
- Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
- Pour over the chopped chocolate and let sit for about two minutes.
- Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
- Let sit at room temperature or in the fridge until is has cooled to the touch. [This is important so that it doesn't melt the cookie butter filling!]
- Pour the cooled ganache over the cookie butter frosting layer and smooth into a smooth, even layer.
- For the feathered topping, microwave a little bit of cookie butter for 10-20 seconds. Then let it cool slightly so it's cool to the touch but stilly melty enough to pipe.
- Add the melted cookie butter to a piping bag (or plastic sandwich bag) and cut a small hole in the tip. Then pipe horizontal stripes of melted cookie butter across the dark chocolate ganache. Then feather using a knife or skewer by gently dragging it up and down the surface of the chocolate, perpendicular to the lines of piped cookie butter.
- Chill the chocolate biscoff tart in the fridge for at least 1 hour or until the chocolate is fully set.
- If desired, top with flaky sea salt! I just love the combo of sea salt and dark chocolate, but you can leave it off if you prefer.
Notes
- 1 - 9.5 inch tart
- 2 - 7 inch tarts
- 5 - miniature tarts
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
KK says
I wonder if you could offer your input, since I've only made one tart ever before (and it was no-bake), so I have no clue! Do you think this could be made in a ceramic tart/pie dish? And if so, would it need a longer bake time than the thin metal kind?
Kyleigh Sage says
Yes! Typically I'm partial to metal pie pans, but since only the crust is baked in this recipe a ceramic dish works fine! It might take an extra minute or two to dry out, so just keep an eye on it.
Christina says
Thank you for the recipe! Any thoughts on how to modify recipe for a 10” tart pan?
Kyleigh Sage says
This should also fit fine in a 10 inch pan! But you could increase the recipe for the crust a little bit if desired! I'd add in an extra 1/2 cup cookie crumbs and 1-2 tablespoons butter.
Debbie Wheaton says
I had a biscoff tart from my local grocery store and I’ve been trying to find a recipe that tastes like it. I think I might have found it except they didn’t have chocolate ganache on top, it was just some piped whipped cream around the edge and some melted cookie dough drizzled on top. Do you think I could make your recipe and leave off the ganache? Even though I love ganache my family wants me to replicate the tart we had. I tried a recipe and they really liked it but I could really taste the cream cheese in it. Any suggestions? I think I will make it with ganache maybe for thanksgiving. Thanks!
Kyleigh Sage says
Yea absolutely!