Biscoff Lingonberry Tart
A creamy dairy-free lingonberry tart with a buttery oat crust, tangy soy yogurt filling, and sweet Biscoff caramel swirls.
Equipment
Ingredients
Crust
sugar
100 g
margarine
100 g
wheat flour
180 g
baking powder
5 g
salt
2 g
oat milk
50 ml
Filling
thick vanilla soy yogurt
400 g
powdered sugar
60 g
potato starch
20 g
Toppings
lingonberries (fresh, frozen)
200 g
Biscoff spread
50 g
Instructions
Prepare the crust dough
Cream margarine and sugar, then mix in dry ingredients and milk to form a dough.
Press crust into baking dish
Reserve a small amount of dough and press the rest evenly into a parchment-lined baking dish.
Make the yogurt filling
Mix vanilla soy yogurt, powdered sugar, and potato starch until smooth.
Assemble and bake the tart
Pour the yogurt filling over the crust, add lingonberries and Biscoff dollops, then sprinkle reserved crust pieces on top.
Bake the tart
Bake at 200°C for 40-45 minutes until the edges are golden and the filling is set.
Cool before slicing
Allow the tart to cool at room temperature for 1 hour before slicing to let the filling firm up.
Original recipe
Storage
Store in an airtight container. The crust stays crisp and the filling firms nicely after chilling.
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