Butter Up, Baby!
No-Bake Biscoff Cookie Butter Tartlets with Lorna Doone Cookie Crust
25 minutes
Serves 4
DessertAmericanGluten-freeNut-free
Herb's take
This American-inspired dessert delivers creamy, spiced biscoff glory in a snappy Lorna Doone cookie crust, no oven required. You'll learn to create a press-in crust and silky chilled filling, all in under half an hour. Science and sweetness, united at last.
Equipment needed
- food processor
- electric mixer
- 4 mini tart pans
Ingredients
Yield
4
Instructions
- 01Place the Lorna Doone cookies in a food processor and pulse until you have fine crumbs.
- 02Transfer 3 tablespoons of the crumbs to a small bowl for garnish. Pour the remaining crumbs into a medium bowl.
- 03Stir the melted butter into the crumbs until the mixture resembles wet sand.
- 04Divide the mixture evenly among 4 mini tart pans (about 4-inch diameter each), pressing firmly on the bottom and up the sides to form crusts. Place in the freezer while you prepare the filling.
- 05In a large bowl, beat the biscoff cookie butter and softened cream cheese with an electric mixer on medium speed until completely smooth.
- 06Add the powdered sugar, heavy cream, vanilla extract, and kosher salt. Beat on medium-high until the mixture is light, fluffy, and able to hold soft peaks, about 2 minutes.
- 07Remove the tart shells from the freezer. Spoon the biscoff filling evenly into the crusts, smoothing the tops with a spatula.
- 08Refrigerate tartlets for at least 15 minutes to set.
- 09Remove tartlets from pans, garnish with reserved cookie crumbs, and serve chilled.
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