Mini Cookie Butter Tarts Recipes
These mini cookie butter tarts filled with cookie butter and greek yogurt and are a perfect snack.
Servings: 12
Calories: 261kcal
Equipment
- Food processor or blender
- Mixing bowl
- Muffin tin
Ingredients
For the crust:
- 10 oz Biscoff cookies
- 0.5 cup unsalted butter If you use salted butter, omit the additional salt.
- 1 tsp salt
For the filling:
- 0.5 cup cookie butter
- 1.5 cup greek yogurt
- 1 tsp unflavored gelatin
Optional Toppings
- Biscoff cookie pieces or crumbs
- Cookie butter
- Melted chocolate (white, dark, or milk)
- Chocolate curls
- Whipped cream
Instructions
- Pulse the cookies in a food processor until fine.
- In a bowl, mix the pulsed cookies with the melted butter and salt. Then, put 3 tablespoons of the mixture into each muffin tin.
- Using your fingers or the back of a spoon, firmly press the mixture into the bottom and sides of the pan. Place in the freezer for at least an hour or until hard.
- Use a knife to gently pop them out of the pan. Be careful as the sides can crumble a bit if they aren't very thick.
- Keep them on a flat surface (like a baking sheet) in the refrigerator until you're ready to fill them.
- To make the filling:
- Fold the yogurt, cookie butter and gelatin together until smooth and combined.
- Fill each tart with 1-2 tablespoons of the mixture.
- Top with whipped cream, a drizzle of extra cookie butter (heat it in the microwave for a few seconds to make drizzling easier), melted chocolate or whatever else your tastebuds desire.
- Serve immediately or store untopped tarts in the refrigerator or freezer in an airtight container.
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 328mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 257IU | Calcium: 38mg | Iron: 1mg