Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image No Bake Biscoff Tartlets - Country Crock Plant Butter

No Bake Biscoff Tartlets - Country Crock Plant Butter

No Bake Biscoff Tartlets - Country Crock Plant Butter

Country Crock® Plant Butter No Bake Biscoff Tartlets

Country Crock® Plant Butter No Bake Biscoff Tartlets

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time15 min
  • Ready inReady in20 min
  • ServingsPortionsPortions 8
  • DifficultyDifficultyEasy

Ingredients

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Lightly grease 8 mini tartlet tins (about 4” across) with Country Crock Plant Butter. Set aside.
      2. Pulse the Biscoff biscuits in a food processor until fine crumbs are formed and sand-like in texture.
      3. Pour the melted Country Crock Plant Butter into the biscuit crumbs and blend until the mixture resembles wet sand. When pressed between your fingers, it should stick together. Set aside 1 tablespoon of the mixture for sprinkling over top.
      4. Distribute the mixture among the tartlet tins using a cookie scoop. Use your fingers to press down the crust firmly on the bottom and up the sides. Chill in the fridge while preparing the filling.
      5. In a small saucepan over low heat, melt the Biscoff spread. Stir continually to prevent the bottom from burning. This should take only a minute or two. Remove the pan from the heat and evenly pour the melted spread into each chilled tartlet. Place back in the fridge while you prepare the Country Crock Plant Cream filling.
      6. Using a handheld mixer, beat the Country Crock Plant Cream or dairy free cream and cream cheese in a chilled bowl until stiff peaks are formed.
      7. Transfer the whipped Plant Cream mixture into a piping bag fitted with a star-tip nozzle. Once the tartlets are properly chilled, pipe a ring of Plant Cream on top of each tartlet and decorate with the set aside biscuit crumbles. Enjoy!

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes