Vegan Cookie Butter Tart
A crunchy and crumbly speculoos cookie crust filled with cookie butter cream and drizzled in even more cookie butter!
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!
Notes
Trader Joe's Speculoos cookies: these are the cookies that cookie butter is made of which keeps the flavor profile of this dessert consistent, but you could always swap these out for graham crackers, or really any other biscuit-type cookies you prefer.
Melted Vegan Butter: I used Earth Balance.