Get ready to meet your new favorite dessert: the Biscoff Lemon Tart! This recipe takes the classic, refreshing tang of a lemon tart and elevates it to a whole new level with a crunchy, spiced-caramel Biscoff cookie crust. It's a sunshine dream on a plate, perfect for any occasion, from a casual family dinner to an elegant gathering.
Imagine cutting into a vibrant, creamy lemon filling that's perfectly balanced between sweet and tart, giving way to an irresistibly crisp crust. The unique flavor of Lotus Biscoff cookies adds a delightful warmth and subtle spice that complements the zesty lemon beautifully. This tart isn't just a treat for your taste buds; it's a feast for the eyes and surprisingly simple to master!
Why This Biscoff Lemon Tart Will Be Your New Favorite
There are countless reasons to fall in love with this Biscoff Lemon Tart. First, its flavor profile is unparalleled. The sharpness of fresh lemon is perfectly mellowed by the sweetness of the filling and the distinct, warm notes of the Biscoff crust. It’s a sophisticated balance that appeals to everyone.
Beyond taste, the texture contrast is simply divine. The smooth, velvety lemon custard melts in your mouth, while the sturdy Biscoff crust provides a satisfying crunch with every bite. Plus, it looks absolutely stunning! With its bright yellow filling and golden-brown crust, it's a true showstopper that will impress your guests.
Essential Ingredients for Your Lemon Tart Masterpiece
The beauty of this tart lies in its relatively simple ingredients, each playing a crucial role in achieving perfection.
The Irresistible Biscoff Crust
The foundation of our tart is a crumbly, flavorful crust made from just three ingredients: crushed Biscoff cookies, melted unsalted butter, and a touch of granulated sugar. The Biscoff cookies are naturally sweet and spiced, requiring minimal additional sugar, and they create a firm yet tender crust that holds up wonderfully to the creamy filling.
The Zesty Lemon Filling
The heart of this tart is its bright lemon filling. We use a combination of egg yolks and a whole egg for richness and structure, along with fresh lemon zest and juice for an intense citrus punch. Granulated sugar balances the tartness, and cubed unsalted butter is whisked in at the end to create that signature silky-smooth, luxurious texture.
How to Make the Perfect Biscoff Lemon Tart (Step-by-Step)
Creating this delicious tart is a straightforward process. You'll start by preparing the Biscoff crust, pressing it into your tart pan, and giving it a quick bake. Then, you'll whisk together the lemon filling ingredients, pour them into the crust, and bake until perfectly set. The hardest part is waiting for it to chill!
Tips for Tart Perfection
- Crust Perfection: Ensure your Biscoff cookies are finely crushed for a uniform crust. Press the mixture firmly and evenly into the tart pan to prevent crumbling after baking.
- Blind Baking is Key: Briefly baking the crust before adding the filling helps it set and prevents it from becoming soggy once the lemon custard is added.
- Fresh Lemon is a Must: For the best flavor, always use freshly squeezed lemon juice and fresh lemon zest. Bottled lemon juice just won't give you the same vibrant taste.
- Don't Overbake the Filling: The lemon custard should be mostly set but still have a slight jiggle in the center. It will continue to firm up as it cools and chills.
- Chill Time is Crucial: Allow the tart to chill completely in the refrigerator for at least 4 hours (preferably longer) before serving. This ensures the filling is fully set and easy to slice.
Whether you're an experienced baker or just starting, this Biscoff Lemon Tart recipe is designed for success. It’s a delightful journey of flavors and textures that promises to be a memorable addition to your dessert repertoire. So, gather your ingredients and get ready to bake a truly spectacular treat!
FAQs
Can I make Biscoff Lemon Tart ahead of time?
Absolutely! The Biscoff Lemon Tart is an excellent dessert to prepare in advance. You can bake and assemble the tart up to 2-3 days before serving. Store it covered in the refrigerator, and let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
How do I know when the lemon tart is baked perfectly?
The lemon filling should be mostly set but still have a slight wobble in the very center when gently shaken. The edges will appear firm and lightly golden. Overbaking can lead to a rubbery texture, so keep a close eye on it after about 25 minutes of baking.
Can I substitute the Biscoff crust with another type of cookie?
Yes, you can! While Biscoff cookies offer a unique spiced caramel flavor, you could use graham crackers, digestive biscuits, or even shortbread cookies for the crust. Simply follow the same ratio of crushed cookies to melted butter and sugar.
What is the best way to store leftover Biscoff Lemon Tart?
Store any leftover Biscoff Lemon Tart in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3-4 days. The crust might soften slightly over time, but the flavor will remain delicious.
Biscoff Lemon Tart
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A vibrant, tangy lemon tart with an irresistible Biscoff cookie crust, creating a perfect balance of sweet and tart flavors.
Ingredients
1 1/2 cups crushed Biscoff cookies
5 tbsp unsalted butter, melted
1 tbsp granulated sugar
4 large egg yolks
1 large egg
1 tbsp lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup granulated sugar
6 tbsp unsalted butter, cubed
Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
Step 2: For the Biscoff crust, combine the crushed Biscoff cookies, melted unsalted butter, and 1 tbsp granulated sugar in a medium bowl. Mix until well combined and the crumbs are moistened.
Step 3: Press the Biscoff mixture firmly and evenly into the bottom and up the sides of the prepared tart pan. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
Step 4: Reduce the oven temperature to 325°F (160°C).
Step 5: For the lemon filling, in a heatproof bowl set over a saucepan of simmering water (or a double boiler), whisk together the egg yolks, whole egg, lemon zest, 1/2 cup freshly squeezed lemon juice, and 1/2 cup granulated sugar. Do not let the bowl touch the water.
Step 6: Continuously whisk the mixture for 8-10 minutes, or until it thickens enough to coat the back of a spoon. Be careful not to scramble the eggs.
Step 7: Remove the bowl from heat. Gradually whisk in the cubed unsalted butter, one cube at a time, until it is fully melted and incorporated, and the filling is smooth and glossy.
Step 8: Pour the warm lemon filling into the cooled Biscoff crust. Gently tap the tart pan on the counter a few times to release any air bubbles.
Step 9: Bake for 20-25 minutes, or until the edges are set and the center has a slight wobble when gently shaken. Do not overbake.
Step 10: Carefully remove the tart from the oven and let it cool completely on a wire rack. Once at room temperature, transfer the tart to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving. This allows the filling to fully set.
Notes
For an extra touch, garnish with fresh berries, whipped cream, or candied lemon slices just before serving. Ensure all your ingredients are at room temperature for the best emulsion in the lemon filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
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