Filled with Bananas and rich Biscoff Cookies, these Biscoff Banana Cream Tarts are a crowd pleasing dessert!
Whenever I see a Biscoff cookie it reminds me of flying on Delta Airlines. We are lucky to have a Delta hub in Minneapolis; most of our outbound flights are direct, which takes a lot of stress out of travel. So once I get to the airport, my vacation begins, and I look forward to the perks that come with travel. Obviously I’m excited about exploring new places and trying new foods, but my kids and I also celebrate the little things that make a trip a vacation – indulgences like Biscoff Cookies on the plane.
There is never a question when the flight attendant asks if we’d like pretzels, peanuts or “airplane cookies”, as my kids like to call them. Vacations begin with Biscoff.
Now I’m an admitted addict to Biscoff cookies, but have you ever used Biscoff Spread? This stuff is crazy good! It’s like peanut butter only it’s made from the Biscoff cookies. Call it cookie spread. Or spreadable Biscoff. Or, if you’re like me, just plain irresistible! I could eat this stuff on just about anything, and I’m not alone; other people do, too. In July, Lotus Bakeries (the folks who make Biscoff) challenged Biscoff lovers to a Spread the Love Challenge on Facebook. All entrants submitted their favorite recipe using Biscoff Spread for a chance to win amazing prizes including a grand prize trip for two to Belgium and a tour of the Biscoff factory. Check out all of the inspiring recipes on the Biscoff Spread the Love Challenge page and vote for your favorite by August 25th. All voters are entered in a drawing to win a year’s supply of products from Lotus Bakeries and Biscoff!
We missed the opportunity to enter the Biscoff Spread the Love Challenge, but we couldn’t resist whipping up a treat with Biscoff Spread. The result? Biscoff Banana Cream Tarts. Hello, sweet goodness! The Biscoff Spread is a gorgeous addition to the vanilla cream in the tarts as it adds such a beautiful color. And the taste? Well, it’s exactly what you’d expect from cookie spread…out of this world! Finish it all off with a shortbread crust and sliced bananas, and you have an indulgent dessert that takes me right back to all of those good vibes from vacation.
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.
- 1 cup butter
- 1/2 cup powdered sugar
- 2 cups flour
- 1/4 teaspoon baking powder
- 3 cups 2% milk
- 3 heaping tablespoons cornstarch
- 1 cup sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 2 tablespoons butter
- 5 tablespoons Biscoff Spread
- 3 Bananas, sliced when assembling
- Whipped Cream
For the Shortbread Crust:
- Preheat oven to 350 degrees.
- In the bowl of a food processor, pulse the butter and powdered sugar until combined. Add flour and baking powder and pulse until the mixture just comes together. Divide the dough among 6 mini tart pans and press to form crust. Bake in preheated oven for 13-15 minutes or until golden brown.
For the Biscoff Cream:
- In a large sauce pan over medium heat, mix cornstarch and sugar. Slowly add 1/4 of the milk. Add egg yolks one at a time and whisk until combined. Add remaining milk and cook, stirring constantly until it starts to boil. Once it boils, cook for 2 minutes (or until thick) and remove from heat. Stir in butter and vanilla; cover and let cool.
- Once cooled, place pudding in the bowl of a stand mixer and beat in Biscoff Spread.
To assemble tarts:
- Slice bananas and place in bottom of baked crust. Spoon Biscoff Cream into tarts and and top with whipped cream.
- Chill until ready to serve.
Amount Per Serving: Calories: 857Total Fat: 45gSaturated Fat: 25gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 194mgSodium: 389mgCarbohydrates: 104gFiber: 3gSugar: 59gProtein: 11g