Tart of Gold
No-Bake Biscoff Cookie Crust Tart with Cookie Butter Filling and Condensed Milk Glaze
2 hours (including chilling)
Serves 4
DessertFrenchGluten-freeNut-free
Herb's take
This French-inspired tart is proof that you don't need an oven to create patisserie magic. We'll engineer a crisp Biscoff crust, a plush cookie butter filling, and a mirror-like glaze from sweetened condensed milk, all without breaking a sweat.
Equipment needed
- 9-inch tart pan with removable bottom
- hand mixer or stand mixer (optional for whipping cream)
Ingredients
Yield
4
Instructions
- 01Combine 1 1/2 cups finely crushed biscoff cookies and 6 tablespoons melted butter in a bowl. Mix until the texture resembles wet sand.
- 02Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill in the freezer for 20 minutes.
- 03In a medium bowl, beat 3/4 cup biscoff cookie butter and 4 ounces softened cream cheese until smooth.
- 04In a separate bowl, whip 1/2 cup heavy cream to soft peaks. Gently fold the whipped cream into the cookie butter mixture until just combined.
- 05Spread the filling evenly over the chilled crust. Return the tart to the freezer for 30 minutes to firm up.
- 06While the tart chills, whisk together 1/2 cup sweetened condensed milk and 1 teaspoon fresh lemon juice in a small saucepan. Warm over low heat for 1-2 minutes, just until glossy and pourable. Remove from heat and let cool to room temperature.
- 07Pour the cooled condensed milk glaze over the set filling, smoothing the top with an offset spatula or the back of a spoon.
- 08Refrigerate the tart for at least 1 hour, or until fully set.
- 09Before serving, sprinkle 2 roughly chopped biscoff cookies over the top for a finishing crunch. Slice and serve chilled.
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