Get this: a crunchy and crumbly speculoos cookie crust filled with cookie butter cream and drizzled in even more cookie butter. Yep, this tart recipe exists, and it’s luxurious.
Inspiration
My friend gave me this super rad rectangular tart pan over the holidays and I couldn’t have been more excited. This cookie butter tart is dedicated to them!
How to make a Vegan Cookie Butter Tart
In addition to this tart being 100% luxurious, it is also:
Creamy
Crunchy
Rich
& Decadent
Make the crust
First thing’s first: the crust! The crust for this tart consists of Trader Joe’s Speculoos Cookies(Biscoff equivalent), maple syrup, melted butter, and a dash of salt.
Start by adding two whole packages of Trader Joe’s speculoos cookies to a food processor and blend until smooth. Alternatively, you could put all the cookies in a zip-lock bag and crush them with a rolling pin(or something heavy!) Add the remaining crust ingredients to the food processor and continue blending until the mixture comes together and looks wet.
Add the mixture to your tart pan and evenly press it down until a crust forms. In my experience, it’s easier to start in the middle of the pan and work your way towards the edges/walls of the pan. Using your knuckle can also help you get into the tight corners, which will help ensure that the crust stays intact when you slice it.
Make the filling
Now that the crust has been taken care of, move on to the filling. The creamy filling for this tart is a combo of coconut cream, cookie butter, cornstarch, and water. Start by adding the coconut cream and cookie butter to a small saucepan over medium heat. After a few minutes, the cookie butter and the fatty chunks of coconut cream will melt and once they do, whisk until a smooth mixture forms. Continue cooking for about 5 more minutes.
In the meantime, make a cornstarch slurry in a separate small bowl by combining one tablespoon of cornstarch with two tablespoons of water. Once the cornstarch has evenly dissolved and there are no chunks, whisk the slurry into the saucepan. Continue whisking for 2 more minutes and then remove the pan from the heat. You will notice that the mixture will have significantly thickened. Slowly pour the filling into the crust until the filling is flush with the crust or just slightly below.
Allow the tart to cool until firm and then carefully transfer it into the refrigerator.
Top/Decorate
This is optional, of course! I’ve made this tart both with and without a topping and it’s been delicious every time. If you do choose to decorate your tart with a cookie butter drizzle, here’s the scoop:
To make the drizzle, you’ll need cookie butter and plant-based milk. Combine the two with a fork in a small bowl until smooth. Add more milk as needed, but avoid a runny mixture. The reason we are mixing the two instead of adding cookie butter directly to the tart is that cookie butter by itself is very thick and not incredibly easy to pip out as decoration – believe me on this one, I’ve tried! You’re looking for the perfect balance here.
Once the tart has completely cooled, add the diluted cookie butter to a piping bag or a ziplock bag with the end cut off and decorate however you’d like!
Storing
This tart can be stored in the refrigerator for up to a week or in the freezer for up to 3 months.
For visual instruction, check out this video!
Do you love desserts as much as I do?
💛M
Vegan Cookie Butter Tart
Equipment
- Rectangular Tart Pan
- Food Processor or Blender
Ingredients
Speculoos Crust
- 2 box Trader Joe's Speculoos Cookies *see notes
- 5 tbsp melted vegan butter *see notes
- ¼ cup maple syrup
- ½ tsp salt
Filling
- 1 cup coconut milk
- ½ cup creamy cookie butter
- 1 tbsp cornstarch
- 2 tbsp water
Cookie Butter Drizzle
- 3 tbsp creamy cookie butter
- 1½ tbsp plant-based milk
Instructions
Crust
- Add the two boxes of cookies to a food processor and blend until smooth.
- Add the melted butter, maple syrup and salt to the food processor and blend again until the mixture comes together and looks wet.
- Add the mixture to a tart pan and firmly press it down until a crust forms. Set aside
Filling
- Add the coconut milk and cookie butter to a saucepan over medium heat until the cookie butter and fatty chunks of coconut milk melt. Whisk until a smooth mixture forms.
- Combine the cornstarch and water together in a separate small bowl until a slurry forms. Once completely smooth, whisk it into the saucepan until combined.
- Continue cooking the filling for 2 more minutes while whisking constantly. The mixture will thicken quickly!
- Remove the pan from the heat and slowly pour the filling into the crust.
- Allow the tart to cool for at least an hour or until completely firm.
Drizzle
- In a small bowl, combine 3 tablespoons of cookie butter and 1½ tablespoons of plant-based milk.
- Transfer the diluted cookie butter to a piping bag or zip lock bag and decorate however you'd like.
- Enjoy!
