07/01/2025
: Lime Tart with Biscoff Crust!! It's deliciously tangy, and the biscoff crust really makes it special.
Lime Tart with Biscoff Crust
1 sleeve Biscoff cookies
1 tablespoons granulated sugar
5 tablespoons butter, melted
1 can sweetened condensed milk
5 egg yolks
½ cup lime juice, freshly squeezed
1 teaspoon lime zest (optional)
1 ¼ cup heavy whipping cream
3 tablespoons powdered sugar
½ vanilla bean, scraped, optional
Preheat the oven to 350º F. Set a 9-inch* tart pan on a baking sheet.
Make the crust: place the Biscoff cookies in the food processor. Pulse until crushed into fine crumbs, then add sugar and butter. Pulse until combined. Press the mixture (it should be like wet sand) into the tart shell: first into the bottom, packing it with a measuring cup, then up the sides, using your fingers to firmly press it into the edges. Bake for 9 minutes, then let cool briefly.
Make the filling: add the sweetened condensed milk, egg yolks, lime juice, and zest to a large measuring cup or blender. Blend (an immersion blender is what I use) until smooth and creamy, about 1 minute. Pour this mixture into the baked crust.
Bake the tart for 9-10 minutes, until the center is no longer shiny and it barely jiggles. This is a thin tart, so it bakes quickly!
Chill the tart in the fridge for at least 1-2 hours, until cold. Meanwhile, you can whip the cream and powdered sugar to almost stiff peaks, then refrigerate it until you’re ready to assemble.
Top and serve: add the whipped cream to the top of the tart in a high pile and use the back of a spoon to make a bunch of swooshes in the cream. At this point, you can chill for 1 hour longer to firm it up, or serve right away. (I piped a ring of whipped cream on my tart, but you can do whatever you please!)
*Note on tart pan size: this recipe will definitely work in an 8-inch tart pan as well, you’ll just have a little bit of crust leftover and slightly longer (1-2 minutes) bake time.
Full recipe post: https://alexanderbakes.substack.com/p/an-easy-lime-tart-with-biscoff-crust
