Biscoff Cookie Fruit Tart

Dive into summer with this show-stopping fruit tart featuring a Biscoff cookie crust, creamy lemon filling, and a crown of fresh berries!

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Confess time: I have a slight... okay, maybe a major... obsession with Lotus Biscoff cookies. Their buttery, caramelized flavor gets me every time. Whether it's sneaking a handful straight from the bag (don't judge!), crumbling them over ice cream, or using them as a base for a cheesecake (oh yes, I went there!), those little cookies hold a special place in my heart (and stomach).

So, what happens when a Biscoff fanatic like myself gets a hankering for a summery dessert? A fruit tart with a Biscoff cookie crust is born, of course! This beauty boasts a creamy, dreamy filling of tangy cream cheese and fragrant lemon zest, perfectly complementing the spiced cookie base. Top it off with a vibrant mix of fresh berries, and you've got a showstopper dessert that's equal parts elegant and outrageously delicious. Trust me, this tart is the Biscoff-infused dream you never knew you needed. So, grab your favorite berries (and maybe a secret stash of Biscoff cookies for later).

Biscoff Cookie Fruit Tart Recipe

SERVINGS: 8 SERVINGS | TIME: 2.5 HOURS | SOURCE: BAKED & SMOKED

Ingredients

For the Crust:

• 1 (8oz) Sleeve Biscoff Cookies

• 5 tablespoons butter, melted

For the Filling:

• 8 oz cream cheese, softened

• 1/2 tsp vanilla extract 

• 1/2 cup powdered sugar

• 1/2 cup chilled whipping cream

• zest and juice from one lemon
  

For the Topping:

• Fresh berries

• Thyme or mint for garnish (optional)

Preparation

For the Cookie Crust

Step 1

Pulse cookies in a food processor until it resembles sand. Pour into a bowl and mix with melted butter.

Step 2

Press cookie mixture into a 9 inch tart pan with a measuring cup. Set aside.

For the Cream Filling

Step 3

In the bowl of a stand mixer with paddle attachment, mix together the cream cheese, sugar, lemon juice and zest until smooth.

Step 4

In a stand mixer with whisk attachment, beat whipping cream until stiff peaks form. You may want to chill your bowls and whisk. Too much heat will cause the delicate cream to turn soupy! 

Step 5

Fold the whipped cream into the cream cheese mixture being careful not to deflate it as you mix. 

Assemble the Tart

Step 6

Pour the creamy filling into the tart crust. Spread evenly and smooth the top. Let set for at least 1 hour in the refrigerator before adding fruit topping.

Step 7

Garnish with thyme or mint, if desired. Slice and serve chilled. Refrigerate for at least 1 hour or until set before serving.