Ah, cookie butter, more formally known as Biscoff Spread. Is there anything more wonderful or more dangerous? Well, given that I nearly broke glasses and knocked over boxes in the pantry when I found, hiding behind some lentils, a jar with a little left inside, I’m going to go ahead and say it’s a combination of both. I really wanted to create a pretty tart that captured the flavor of cookie butter but was light and whippy (so you could eat that much more of it). Enter this recipe. I crowned mine with beautiful holiday currants, but you could drizzle with chocolate for a more dramatic presentation. It’s a simple and beautiful recipe that will beautify your table and make your tummy happy.
Cookie Butter Creme Tart
- Yields: 2 full-size tarts or 6-7 individual tarts
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Ingredients
For the Crust
- 1 cup raw almonds
- ½ tsp salt
- 1 tbsp cinnamon
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/4 cup vegan margarine (I used Earth Balance buttery sticks), or more if needed to form pliable dough
- Coconut oil spray or margarine, for greasing pan
For the Filling
- 2 packages of silken tofu (about 12.3 oz each)
- 1 cup of Biscoff Spread, softened
- 1 tbsp vanilla extract
- 1/2 cup vanilla soymilk (I used Earth Balance Soymilk), or additional if needed to achieve viscosity
- 1/2 cup vegan granulated sugar, to taste
- 1 tbsp cornstarch
- 1/2 tsp salt, to taste
- Optional: Berries, currants, or chocolate for garnish
Assembly
For the Crust
- Preheat the oven to 350F degrees and lightly grease two shallow tart pans or 6 individual tart pans.
- In food processor pulse the almonds, salt, cinnamon, maple syrup, and vanilla extract until a very fine crumb is formed. Add in the flour, baking soda, and vegan margarine and pulse until a dough ball is formed.
- Press the crust into the bottom and up the sides of 2 lightly greased shallow tart pans (ensuring even distribution) and then bake for 15 minutes or until golden and firm.
- Remove from the oven and let cool.
For the Cookie Butter Creme Filling
- In a blender, quickly blend together the tofu, Biscoff spread, vanilla extract, soy milk, and half the sugar until smooth.
- Taste mixture to determine if the remaining half of sugar should be added (some people like a very sweet tart, whereas I prefer a slightly smoother tart) and add or not accordingly.
- With the blender running, gradually add the cornstarch until fully blended.
- Taste mixture and add salt, if needed.
- Fill cooled tart crusts with mixture.
- Cover and chill in fridge overnight to set.
- Serve cool and garnish with seasonal fruits or chocolate.
