This Biscoff caramel tart has a Biscoff shortbread crust, a layer of homemade cookie butter caramel with crushed cookies and a dark chocolate cookie butter topping.
Although I am completely NOT ready for fall to arrive, it’s nipping at my heels and I know I need to start leaning into the change of seasons. The flavors of cookie butter spread ~ gingersnaps, cinnamon and brown sugar seem like a perfect way to start moving into the cozy fall desserts.
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I sure hope you all aren’t tiring of Biscoff and cookie butter recipes! This tart combines a flakey shortbread crust with a sweet caramel and cookie filling, which is topped with a dark chocolate ganache (of sorts!).
three layers of biscoff flavor in this caramel tart
- Biscoff Shortbread Crust, an easy tart crust that needs no rolling out.
- Caramel Cookie Filling, made from homemade cookie butter caramel sauce and Biscoff cookies.
- Chocolate Cookie Butter Topping, made from dark chocolate, cookie butter spread and heavy cream.
ingredients for this biscoff caramel tart
- all-purpose flour
- powdered sugar
- unsalted butter
- Biscoff cookies
- cookie butter spread
- granulated sugar
- pure vanilla extract
- heavy whipping cream
- dark chocolate
how to make the biscoff shortbread crust
Blend the all-purpose flour, crushed Biscoff cookies, salt and powdered sugar. Then cut in the butter with a pastry blender or fork until the dough starts to come together.
Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Prick the dough with a fork several times then place in the freezer for 20 minutes.
Make the cookie butter caramel sauce
While the crust is chilling, make the homemade cookie butter caramel sauce. I have a whole post dedicated to the caramel recipe. If you want step-by-step photos on how to make the caramel sauce, please check out this post. You can make the cookie butter caramel sauce ahead of time, it will just need to be at a pourable consistency before mixing in the crushed Biscoff cookies.
let’s put together this Biscoff caramel tart!
Once the shortbread tart crust has chilled and the cookie butter caramel sauce is prepared, you are just about finished with this dessert.
Bake the tart crust for about 20 minutes, until it’s lightly golden brown. If the crust has shrunk at all while baking, use a flat bottomed measuring cup or glass to lightly press the dough back up the sides of the pan when it comes out of the oven. Please use caution as the tart shell will be hot!
Allow the Biscoff shortbread crust to cool slightly while you prepare the filling.
Roughy chop six Biscoff cookies and mix them into the homemade salted caramel sauce, then pour the filling into the baked crust.
Finally, make the dark chocolate topping by melting chopped dark chocolate, cookie butter spread and heavy whipping cream together. I set my bowl (this is my favorite set of bowls!) over a pot of simmering water and stir until melted and smooth, but you can also use a microwave. If using a microwave, stop every 15 seconds and stir until fully melted. If the mixture seems too thick, add more heavy cream, a teaspoon at a time, until you reach a pourable consistency. In testing this recipe, the dark chocolate made a nice compliment to the sweet cookie caramel filling. If you prefer milk chocolate, that will work just fine too.
Spread the chocolate cookie butter topping over the caramel cookie filling and garnish with a crushed Biscoff cookie, if desired. Chill the tart for 2-3 hours until firm. Please do not attempt to speed this process up in the freezer. Frozen caramel equals rock hard caramel and that’s not good!
where can I buy Biscoff cookies and cookie butter spread?
Many retailers carry Lotus Biscoff spread and cookies. I usually buy it at Target, but Walmart and Kroger also carry it. Cookie butter spread can be found in the bakery section or near the peanut butter. Trader Joe’s also carries their brand, Speculoos Cookie Butter and Speculoos Cookies. It is also available on Amazon.com.
more tart and pie recipes to explore ~
- Almond and Berry Mascarpone Tart
- Coconut Cream Pie
- Coconut Pecan Tart
- Margarita Pie with a Pretzel Crust
- White Chocolate Pecan Pie
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating. I read every comment, and I LOVE hearing from you!
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Biscoff Caramel Tart. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
Biscoff Shortbread crust
- 1 1/4 cup (155g) all-purpose flour
- 1/4 cup (3 cookies) Biscoff cookies, crushed
- 1/2 teaspoon salt
- 3/4 cup (85g) powdered sugar
- 3/4 cup (1 1/2 sticks or 180g) unsalted butter, room temperature
Biscoff Caramel Cookie Filling*
- 1 cup (200g) granulated sugar
- 4 tablespoons (57g) unsalted butter, room temperature
- ½ cup (120ml) heavy cream
- ¼ cup (60g) cookie butter
- 1 teaspoon pure vanilla extract
- 6 Biscoff cookies, roughly chopped
Chocolate Cookie Butter Topping
- 8 ounces (226g) dark chocolate, chopped small
- 2 tablespoons (30g) cookie butter
- 3-5 tablespoons (45-75ml) heavy whipping cream
- 1 Biscoff cookie, crumbled for garnish
- For the crust: Blend the all-purpose flour, crushed Biscoff cookies, salt and powdered sugar. Then cut in the butter with a pastry blender or fork until the dough starts to come together. Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Prick the dough with a fork several times then place in the freezer for 20 minutes.
- For the cookie butter caramel: Add one cup of granulated sugar to a medium saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high heat resistant rubber spatula. The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid. When the sugar is fully melted, add the room temperature butter. The butter will cause the sugar to bubble rapidly, so use caution in this step. Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well. When your butter and sugar are fully incorporated, slowly add the heavy cream while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution. Let the mixture boil for approximately one additional minute. Remove from the heat and stir in the cookie butter and vanilla. Carefully pour caramel into a heatproof container and allow to cool slightly before using.
- Preheat the oven to 350°F
- Bake the tart shell until golden brown, about 20 minutes. Remove from the oven and allow to cool slightly before adding the filling. If the tart shell has shrunk at all, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Use caution as the tart shell will be hot.
- For the filling: Mix the homemade cookie butter caramel sauce with 6 roughly chopped Biscoff cookies. If the caramel sauce was made ahead and isn’t pourable, warm it so it can easily be poured. Pour the caramel cookie filling into the crust.
- For the chocolate cookie butter topping: Using a double boiler or microwave, melt the chocolate, cookie butter and heavy cream together until smooth. Start with 3 tablespoons of heavy cream and add more as necessary (1 teaspoon at a time) to get to a pourable consistency. Spread over the cookie butter caramel filling. Garnish with a crumbled Biscoff cookie, if desired.
- Chill in the refrigerator 2-3 hours, or until set.
Tart can be prepared up to two days ahead.
*Homemade Cookie Butter Caramel Sauce can be made up to a month ahead of time. Warm the sauce to a pourable consistency before adding the cookies and pouring it into the baked crust.
Store any leftovers covered in the refrigerator.
Amount Per Serving: Calories: 274Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 224mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 3g
The nutrition information is an estimate and may not be entirely accurate.