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Biscoff Mini Lemon Cloud Tart

Jennifer Carden

This can be made as a standard size tart. Use a tart pan with a removable bottom. Filling and crusts can be made a day in advance, assemble just before eating.
Makes 8 tarts


  • --2 cups all-purpose flour
  • --pinch salt
  • --20 Biscoff cookies
  • --2 sticks cold unsalted butter (1/2 pound), cut in cubes
  • --1/3 cup ice water
  • --1 1/2 cups Biscoff spread


Preheat oven to 350F

Put flour, cookies and salt in the bowl of a food processor. Process until cookies are broken up and still have some texture.

Add butter and pulse into flour until mixture resembles coarse meal.

Add half the ice water and pulse briefly, about 30 seconds, to form a shaggy soft dough, keeping butter chunks visible. add more water if necessary. Place dough on a large sheet of plastic wrap, shape into a thin disk, wrap and refrigerate for 30 minutes or overnight.

To roll, lightly flour dough and board roll out to make a 1/4 inch thick 6 inch disk.

Lay dough loosely into the mini tart pan with removable bottom. Press gently against the pan so the finished edge is slightly higher than the pan. using a knife cut off excess crust.

Prick the bottom of dough several times with a fork. Chill crust for 20 minutes or freeze for 10 minutes.

Bake in preheated oven for 15 minutes, remove from oven, Place 2 heaping tablespoons of Biscoff spread in the middle of each crust. Once totally melted about 5 minutes, spread to coat bottom of crust.

Fill crusts with a half cup of the lemon whipped cream mixture. Arrange berries. Melt the remaining spread in the microwave for 30 seconds. Drizzle over each tart using a spoon to make thin drizzles.


  • --2 cups heavy cream
  • --1/4 cup powdered sugar
  • --1/4 cup sour cream
  • --lemon zest from 2 lemons
  • --3 lemons juiced
  • --1/4 cup sweet condensed milk
  • --1 cup raspberries, blueberries or strawberries

In the bowl of a stand mixer whip cream and sugar until stiff peaks. Whip in sour cream and lemon juice and zest, add condensed milk, whip until just smooth and stiff. Do not over beat. If too stiff add more lemon juice. Chill until ready to fill tart shells.

Intermediate mark downs may have been taken. Quantities are limited.

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