5 Ingredient Vegan Biscoff Tartlets with a buttery Biscoff crust, a layer of Biscoff cookie butter spread, cheesecake cream topping, topped with crushed Biscoff biscuits. This is a Biscoff lovers dream!
Vegan Biscoff Tartlets
It’s definitely safe to say, I am addicted to Biscoff. It’s just one of the nicest tasing things EVER! I’m sure i’m not the only one – haha!
I fell in the love with Biscoff due to it’s rich toasted caramel flavour, which pairs beautifully with coffee. You can’t beat dunking a Lotus Biscoff biscuits into a hot mug of espresso , yum! Make sure to check out all of my scrumptious Biscoff recipes here.
The 3 main layers
Even though these tartlets only contain 5 ingredients, they taste like little bites of heaven. They’re rich, full of flavour and make for a really tasty dessert.
This crust couldn’t be easier to make. It is simply crushed Biscoff biscuits and melted dairy-free butter. This mixture is then pressed into mini tartlet tins, and placed into the fridge while the filling is prepared.
These tartlets only contain one ingredient for the filling and that is melted Biscoff spread. When you’re having a Biscoff dessert, just go all out! Melt Biscoff spread over the hob and pour over the Biscoff base. Allow to chill before topping.
The cream topping:
To add contract in flavour and texture, I added a whipped cream cheese to the top of the desserts. Simply whip dairy-free whipping / double cream and cream cheese together until firm, transfer into a piping bag and pipe over the set Biscoff spread. For decoration, I crumbled some Lotus Biscoff biscuits over the top.
What you’ll need to make these tartlets:
Mini tartlet tins: Make sure to grab the loose base tartlet tins as this makes it super easy to remove the tarts when ready.
A food processor: To get the most amazing crumbly crust, it’s handy to use a food processor to whizz up the biscuits into a fine crumb them blitz in the melted butter. If you don’t have a blender to hand, place the biscuits into a clean tea towel and bash them with a rolling tin, then pour the crumbs into a bowl and stir in the butter.
A electric stand mixer: A electric stand mixer is a quick and easy way to whip up the cream. I like to use it with a balloon whisk attachment. If you don’t have a stand mixer, a electric hand mixer is a great option. I have linked my favourite one here.
A saucepan: Biscoff spread only tastes a minute to melt over the hob so make sure to use a non-stick sauce pan to prevent it sticking and burning.
A heat proof spatula: When meting the Biscoff spread, make sure to keep stirring it to prevent any burning.
Piping bags: To decorate the top of the tartlets, add the cream into a piping bag fitted with a nozzle and pipe on your design.
Piping tip: I like to use a large open star tip to decorate these tartlets, but you can use any size or style tip you prefer.
Ingredients for the Vegan Biscoff Tartlets
Lotus Biscoff Biscuits: You can use the Biscoff branded biscuits, but i actually found these caramelised biscuits in Aldi which taste the exact same! They’re so good! I’ll be popping back to pick up a few packs for sure- haha!
Biscoff spread / Cookie Butter: Make sure to check out Koro. They sell palm oil free ‘Biscoff spread’ which is fully vegan too! Use code: HOLLYJADE5 for 15% off your order on koro.co.uk.
Dairy-free whipping / double cream: My favourite whipping cream is the Elmlea Plant Based Double cream. This is the only vegan cream I have found which whips up to soft peaks and pipes easily with holding its shape! If you’re unable to find it, natures Charm’s coconut whipping cream is great!
Dairy-free cream cheese: You can use any dairy-free cream cheese for this! My personal favourites are the Violife Cream cheese and Sainsbury’s Deliciously Free-From Cream Cheese.
Dairy-free butter: My all time favourite vegan butters are Naturli Vegan Block and Flora Plant Based Butter Alternative. Both of these can be found in large supermarkets.