By Aqsa 
There’s something magical about the combination of Biscoff and coffee. The caramel undertones of Biscoff spread paired with the rich bitterness of coffee create a harmony that dessert lovers dream of. If you’re on the lookout for a small but indulgent treat, this Biscoff Coffee Tart Recipe will satisfy your sweet cravings with a sophisticated twist. Best of all, it’s compact, easy to assemble, and delivers a gourmet dessert experience.
This mini tart—just 4 inches in diameter—is ideal for two or perfect for one if you’re in the mood to indulge. With layers of Biscoff biscuits, coffee-soaked cream filling, and a generous drizzle of melted spread, it brings together taste and texture in the most delightful way.
Let’s break down the full recipe and talk about why this Biscoff Coffee Tart Recipe needs to be your next dessert project.
The Charm of Biscoff and Coffee
Why do Biscoff and coffee work so well together? Biscoff, also known as speculoos, has a warm caramel-spice flavor with hints of cinnamon and nutmeg. Coffee, rich and slightly bitter, acts as the perfect contrast. Together, they create a dessert that’s both comforting and complex. This Biscoff Coffee Tart Recipe takes full advantage of this flavor duo, giving you layers of indulgence in every bite.
Ingredients You’ll Need
This dessert uses minimal ingredients, most of which you might already have in your pantry. It’s also eggless and doesn’t require baking, which makes it even more approachable.
Tart Base
80g Lotus Biscoff biscuits
20g clarified butter or ghee, melted and cooled
Biscoff Layer
75g Smooth Biscoff spread, melted
Biscoff Cream Filling
150ml cream with 25% fat
¾ tsp agar agar powder
½ tbsp cornflour
45g Smooth Biscoff spread, melted
15ml strong coffee
4 round Lotus Biscoff cream biscuits (plus one more for garnish)
To Finish
Extra melted Biscoff spread to drizzle
One Lotus Biscoff biscuit and an edible flower for decoration
Let’s walk through each layer and step for the perfect Biscoff Coffee Tart Recipe.
Step 1: Prepare the Tart Base
Start with the base, which sets the tone for the entire dessert. Blitz the Lotus Biscoff biscuits into a fine meal using a food processor. You’re looking for a texture like wet sand. Add in the melted clarified butter or ghee, blending on low speed until fully combined. Press this mixture into a 4-inch tart tin, working it up the sides evenly and firmly to create a strong shell.
This is your canvas, and it needs to hold everything together. Once formed, pop the tart shell into the freezer for at least an hour. This step ensures that your crust is firm and won’t crumble when you pour in the filling later. After it has set, gently loosen the edges, then place it back in the freezer until it’s time to assemble.
Step 2: Prepare the Biscoff Cream Filling
The filling is where the real magic happens in this Biscoff Coffee Tart Recipe. Start by combining the cream, agar agar powder, and cornflour in a microwave-safe glass bowl. Whisk them together until smooth. Microwave the mixture for 30 seconds, then whisk again. Repeat the process two to three times until the cream begins to thicken slightly at the edges.
If you prefer, you can do this on the stovetop over low heat, stirring continuously to prevent lumps or scorching. Once thickened, let the mixture cool, whisking occasionally to keep it smooth and prevent a film from forming. Just before you’re ready to pour it into the tart, gently mix in the melted Biscoff spread until everything is silky and uniform.
Step 3: Layer and Assemble
This is where you start building that irresistible Biscoff magic. Take the chilled tart base and pour the 75g of melted Biscoff spread over it. Use a spoon or spatula to spread it evenly, forming the first rich and creamy layer.
Next, place four round Lotus Biscoff cream biscuits on top of the melted spread. Now for the surprise twist—moisten the biscuits with strong coffee. This subtle infusion of coffee not only adds depth but cuts through the sweetness, enhancing the entire flavor profile of the tart.
Once your biscuits are set in place and nicely soaked, pour the cooled Biscoff cream filling gently over them. Make sure the filling spreads evenly and covers all the biscuits for a uniform texture and taste.
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Step 4: Chill and Garnish
Now comes the hardest part—waiting. Place the assembled tart in the refrigerator overnight to allow the filling to set perfectly. If you’re in a rush, a couple of hours in the freezer will also do the trick.
When the tart is firm and ready to serve, drizzle the top with more melted Biscoff spread. The glossy finish adds visual appeal and that extra punch of flavor. Garnish with a whole Biscoff biscuit and, for a beautiful final touch, an edible flower. Your Biscoff Coffee Tart Recipe masterpiece is complete!
Why You’ll Love This Recipe
There’s so much to adore about this little tart. The texture is silky yet structured, the flavor is rich but balanced, and the coffee infusion gives it a café-style elegance. It’s a perfect dessert for a date night, a special solo treat, or to impress guests with a visually stunning mini tart.
Even though it’s small in size, the flavor packs a big punch. You get the crunch of the biscuit base, the softness of the coffee-soaked cream layer, and the smoothness of the Biscoff drizzle—all working together in harmony.
Tips for Success
Use clarified butter or ghee for a rich base flavor that doesn’t overpower the Biscoff.
Chill the tart shell well before pouring any filling to avoid sogginess.
Use strong coffee like espresso to moisten the biscuits. It enhances the flavor without making them too soft.
Don’t skip the agar agar—it’s crucial for helping the cream set firmly without using gelatin.
Add the Biscoff spread to the cream only after it thickens to avoid curdling or separation.
Final Thoughts
This Biscoff Coffee Tart Recipe may be petite, but it delivers a huge burst of flavor and satisfaction. It’s a recipe worth repeating, especially if you’re a fan of Biscoff or coffee—or both. Whether you enjoy it with a warm drink or serve it as a plated dessert, it’s guaranteed to impress.
So the next time you’re craving something sweet, creamy, and comforting, remember this easy yet elegant recipe. One tart, two spoons, and a world of flavor—what more could you want?
Must Try Blueberry Chocolate Cake Recipe
Let us know if you tried it and how it turned out. Happy tart making!
Biscoff Coffee Tart Recipe
Indulge in this easy 4" Biscoff Coffee Tart recipe with a crunchy base, creamy Biscoff filling, and coffee-soaked biscuits.
Type: Dessert
Cuisine: Fusion / European
Keywords: Biscoff Coffee Tart, Biscoff tart recipe, coffee tart, Lotus Biscoff dessert, mini tart recipe
Recipe Yield: 1 tart (4-inch)
Calories: Approx. 620–650 kcal (per tart)
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 2 hours 25 minutes (includes chilling time)
Recipe Ingredients:
- 80g Lotus Biscoff biscuits
- 20g clarified butter/ghee, melted and cooled
- 75g smooth Biscoff spread, melted
- 150ml cream (25% fat)
- 3/4 tsp agar agar powder
- 1/2 tbsp cornflour
- 45g smooth Biscoff spread, melted
- 4 round Lotus Biscoff cream biscuits
- 15ml strong coffee
- Extra Biscoff spread (for drizzling)
- 1 Biscoff cream biscuit (for garnish)
- Edible flower (optional, for garnish)
Recipe Instructions:
Prepare the Tart Base:
Start with the base, which sets the tone for the entire dessert. Blitz the Lotus Biscoff biscuits into a fine meal using a food processor. You’re looking for a texture like wet sand. Add in the melted clarified butter or ghee, blending on low speed until fully combined. Press this mixture into a 4-inch tart tin, working it up the sides evenly and firmly to create a strong shell. This is your canvas, and it needs to hold everything together. Once formed, pop the tart shell into the freezer for at least an hour. This step ensures that your crust is firm and won't crumble when you pour in the filling later. After it has set, gently loosen the edges, then place it back in the freezer until it’s time to assemble.
Prepare the Biscoff Cream Filling:
The filling is where the real magic happens in this Biscoff Coffee Tart Recipe. Start by combining the cream, agar agar powder, and cornflour in a microwave-safe glass bowl. Whisk them together until smooth. Microwave the mixture for 30 seconds, then whisk again. Repeat the process two to three times until the cream begins to thicken slightly at the edges. If you prefer, you can do this on the stovetop over low heat, stirring continuously to prevent lumps or scorching. Once thickened, let the mixture cool, whisking occasionally to keep it smooth and prevent a film from forming. Just before you’re ready to pour it into the tart, gently mix in the melted Biscoff spread until everything is silky and uniform.
Layer and Assemble:
This is where you start building that irresistible Biscoff magic. Take the chilled tart base and pour the 75g of melted Biscoff spread over it. Use a spoon or spatula to spread it evenly, forming the first rich and creamy layer. Next, place four round Lotus Biscoff cream biscuits on top of the melted spread. Now for the surprise twist—moisten the biscuits with strong coffee. This subtle infusion of coffee not only adds depth but cuts through the sweetness, enhancing the entire flavor profile of the tart. Once your biscuits are set in place and nicely soaked, pour the cooled Biscoff cream filling gently over them. Make sure the filling spreads evenly and covers all the biscuits for a uniform texture and taste.
Chill and Garnish:
Now comes the hardest part—waiting. Place the assembled tart in the refrigerator overnight to allow the filling to set perfectly. If you’re in a rush, a couple of hours in the freezer will also do the trick. When the tart is firm and ready to serve, drizzle the top with more melted Biscoff spread. The glossy finish adds visual appeal and that extra punch of flavor. Garnish with a whole Biscoff biscuit and, for a beautiful final touch, an edible flower. Your Biscoff Coffee Tart Recipe masterpiece is complete!