Servings: 12 slices
Calories: 454.3kcal
Ingredients
Crust
- 250 g Lotus Biscoff cookies
- 8 tbsp Butter, melted 113 g
Lemon White Chocolate Mascarpone Cream
White Chocolate Ganache
- 5 oz White chocolate 142 g
- 3 tbsp Heavy cream 45 g
- Lemon zest from ½ large lemon
Mascarpone Whipped Cream
- 3/4 cup Mascarpone cheese 180 g
- 3/4 cup Heavy cream 180 g
- 1 tsp Vanilla extract optional
Biscoff Glaze
- 2/3 cup Biscoff spread ~160 g
- 1/3 cup Heavy cream 80 g
- 1 pinch Salt
To Finish
- 4-5 Biscoff cookies, roughly chopped for decoration
Instructions
Crust
- Crush the cookies. Blitz the Biscoff cookies in a food processor until you have fine crumbs. No processor — seal them in a zip-lock bag and bash with a rolling pin.250 g Lotus Biscoff cookies
- Add butter. Pour in most of the melted butter and mix until the crumbs look like wet sand and hold together when pressed. Add the remaining butter only if the mixture still feels too dry and crumbly.8 tbsp Butter, melted
- Prepare the dish. Line the bottom of a 9-inch pie dish with a circle of parchment paper — this makes it much easier to lift slices out cleanly.
- Press in the crust. Transfer about half the crumb mixture into the dish first and use your fingers to press it up the sides, working it into an even wall. Add the remaining half and press it firmly across the base, using the bottom of a glass or measuring cup to compact it evenly.
- Chill. Refrigerate for at least 30 minutes while you make the filling.
Lemon White Chocolate Mascarpone Cream
- Infuse the cream. Add the lemon zest to the heavy cream and bring it to just below boiling (small bubbles at the edges, no rolling boil). If you want to strain the zest (for a smooth cream), let it steep for 15 minutes, then strain. If you keep the zest in, skip the steep.Lemon zest, 3 tbsp Heavy cream
- Chop the chocolate. Chop the white chocolate finely so it melts evenly.5 oz White chocolate
- Reheat the cream. Warm the lemon cream until just below boiling.
- Combine and rest. Pour the hot cream over the chocolate and let sit undisturbed for 2–3 minutes.
- Stir smooth. Stir until fully smooth and emulsified. Blend briefly for extra smoothness if you like.
- Cool. Let the ganache cool to below 40°C / 105°F — warm to the touch, not hot.
- Whip the cream. In a chilled bowl, whip the heavy cream on medium speed until it doubles in volume and leaves faint trails that disappear. Stop before soft peaks.3/4 cup Heavy cream
- Add mascarpone. Add the mascarpone and vanilla. Mix on low until smooth and lump-free.3/4 cup Mascarpone cheese, 1 tsp Vanilla extract
- Whip lightly. Increase to medium speed and whip until trails remain visible in the mixture.
- Add the ganache. With the mixer on low, slowly pour in the cooled ganache — avoid pouring directly onto the beaters.
- Finish. Scrape the bowl and mix until smooth and fully combined. The cream should be soft and spreadable.
- Fill. Spoon the mascarpone cream into the chilled crust and spread into an even layer. Refrigerate for at least an hour (3+ hours preferably) before pouring the glaze.
Biscoff Glaze
- Melt the Biscoff spread. Microwave in short bursts or melt over a double boiler on low heat. Take it off the heat as soon as it starts melting and stir until fully smooth. Don't overheat — it can separate.2/3 cup Biscoff spread
- Warm the cream. Heat the heavy cream until hot but not boiling.1/3 cup Heavy cream
- Combine. Pour the warm cream into the melted spread. Leave for a minute or two, then stir until glossy and fully combined.
- Season. Add a pinch of salt, stir, and taste. Add more if needed.1 pinch Salt
- Cool slightly. Let it sit until warm but no longer hot — still pourable but just starting to thicken.
Assembly
- Glaze. Pour the Biscoff glaze over the cream. Tilt the dish to spread it to the edges, or guide it with a spatula.
- Top. Scatter the roughly chopped Biscoff cookies over the glaze.4-5 Biscoff cookies, roughly chopped
- Chill. Refrigerate for at least 1 hour before slicing and serving.
Notes
Makes one 9-inch (23 cm) tart. Macro calculations based on Lotus Biscoff smooth spread, regular white chocolate, and standard heavy cream (36% fat). Decorative Biscoff cookie topping excluded.
Nutrition
Calories: 454.3kcal | Carbohydrates: 30.7g | Protein: 3.7g | Fat: 34.8g | Fiber: 0.4g
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