Lotus Biscoff Coffee Tart … just the simplest and most delicious dessert if your favourite flavour in the whole world is coffee {like me}. AND if you love Lotus Biscoff, then you are in for a real treat since this eggless, no bake tart ticks off all the right boxes!
To begin with, it’s perfect for when you are craving a quick treat since it’s a no bake dessert. The Biscoff biscuit tart base with clarified butter/ghee is good enough to eat on it’s own, addictive and so full of flavour. A generous pour of Biscoff spread is topped with Biscoff biscuits that soak up the strong coffee. To complete the tart, a silky, smooth, mildly flavoured Biscoff cream blankets the soaked biscuits and everything is in perfect balance once set.
There was a phase where I experimented with endless jars of Biscoff spread often in tandem with the addictive crisp caramelised Biscoff cookies. This tart was one of my favourite desserts created during that phase. I was quite pleased at the outcome and how well the flavours worked together, how well the tart came together, and so easily!
I have always believed that the humble tart makes for a fine dessert, has a place on the tea table and is immensely customisable to infinite flavour combinations. As you can see, I’ve had a field day creating the prettiest tarts ever and was quite glad to add another Biscoff version to my line up!
I absolutely love making desserts with Lotus Biscoff spread and can offer you a delicious Biscoff dessert recipe for each day of the week! They’re all eggless recipes too. So dive right in, make this Biscoff coffee tart or anything other dessert that catches your fancy!
Do share a comment here on the blog if you make this, or any other recipe from PAB. I’d love to see it! Thank you for stopping by.
Lotus Biscoff Coffee Tart
Where Lotus Biscoff and coffee come together in perfect harmony with beautiful play of texture and taste to create an addictive dessert tart!
Tart base 4″
- 80 g Lotus Biscoff biscuits
- 20 g clarified butter/ghee melted, cooled
Biscoff layer
- 75 g Smooth Biscoff spread melted
Biscoff cream filling
- 150 ml cream/25% fat
- 3/4 tsp agar agar powder
- 1/2 tbsp cornflour
- 45 g Smooth Lotus Biscoff spread melted
Biscuit layer
- 4 round Lotus Biscoff cream biscuits
- 15 ml strong coffee
To finish
- 1 tbsp melted smooth Lotus Biscoff spread to drizzle over
- 1 round Lotus Biscoff cream biscuit
Tart base 4″
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Place the Lotus Biscoff biscuits in a processor and blend to a fine meal. Blend in the melted clarified butter/ghee on low speed.
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First work the mixture up the sides of a 4″ tart tin pressing firmly, then press firmly and uniformly to make the base.
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Place the tin in the freezer for 30 minutes while you make the cream filling. Once chilled and firm, gently loosen the edges of the tart shell and return it to the tin in the freezer.
Biscoff cream filling
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Whisk together all the ingredients EXCEPT Biscoff spread in a glass bowl.
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Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 2-3 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top. Reheat gently just before using if it isn’t pourable.
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Note: You can also make this on the stove top. Stir constantly.
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Gently mix in the Biscoff spread until smooth just before pouring.
Assembly
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Pour the melted Biscoff spread over the base of the chilled tart base .
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Top with four whole round Biscoff biscuits. Moisten the biscuits with coffee, then pour over the cooled Biscoff cream.
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Leave to set in the fridge for a couple of hours until firm {or in the freezer until firm}.
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Drizzle the top with melted Biscoff spread and top with a Biscoff biscuit and an edible flower.
{Note: The potency of agar agar sometimes differs across brands and/or in warmer temperatures.}
