Servings: 1 batch (covers one 9-inch / 23 cm tart)
Calories: 1120kcal
Ingredients
- ⅔ cup Biscoff spread ~160 g
- ⅓ cup heavy cream 80 g
- 1 pinch salt
Instructions
- Melt the Biscoff spread. Gently melt the Biscoff spread in the microwave in short bursts, or over a double boiler on low heat. As soon as you notice it starting to melt, take it off the heat and stir until fully melted and smooth. Don't overheat it — too much heat can cause it to separate.⅔ cup Biscoff spread
- Warm the cream. Heat the heavy cream in a small saucepan or microwave until hot but not boiling.⅓ cup heavy cream
- Combine. Pour the warm cream into the melted Biscoff spread. Leave it for a minute or two, then stir together until fully combined and glossy.
- Season. Add a pinch of salt, stir, and taste. Add a little more if needed.1 pinch salt
- Glaze. Once the mixture is warm but no longer hot — still pourable but starting to thicken slightly — pour it over your tart or cake. Tilt the dish to spread it evenly, or use a spatula to guide it to the edges.
Notes
Macros are for the full batch based on Lotus Biscoff smooth spread. This amount easily covers one 9-inch (23 cm) round tart.
Nutrition
Calories: 1120kcal | Carbohydrates: 95g | Protein: 8.8g | Fat: 77.6g | Fiber: 1.6g
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