Caramel Gingerbread Pastry Cream Tart

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A Biscoff cookie crust, creamy homemade caramel, and gingerbread infused pastry cream make up this unique holiday Caramel Gingerbread Pastry Cream Tart.

When it comes to holiday baking, gingerbread is a beloved classic, but what if you could take it to the next level? This Caramel Gingerbread Pastry Cream Tart does just that. It’s a rich, decadent dessert that combines the warm spices of gingerbread with silky caramel and a crisp Biscoff cookie crust. Perfect for a festive gathering, this tart offers a unique twist on traditional holiday flavors, creating a show-stopping centerpiece for any dessert table.

Whether you’re hosting a holiday dinner or looking for a sweet treat to share with friends, this tart is guaranteed to impress. The layers of buttery caramel, spiced gingerbread pastry cream, and crunchy cookie crust create a delightful combination of textures and flavors that will have everyone coming back for seconds.

Why You’ll Love This Tart

1. Elevated Flavor: Gingerbread spices are paired with the smooth sweetness of caramel, creating a perfect balance of warmth and richness.
2. Crispy Cookie Base: The Biscoff cookie crust adds a delightful crunch and a hint of cinnamon, complementing the gingerbread and caramel layers.
3. Perfect for the Holidays: This tart embodies the festive spirit with its warm, cozy flavors and elegant presentation.

Caramel Gingerbread Pastry Cream Tart Recipe

Ingredients

For the Caramel Layer:

• 1 cup granulated sugar (200 g)
• ½ cup salted butter, softened to room temperature and cut into four cubes (113 g)
• ½ cup heavy cream (120 ml)

For the Gingerbread Pastry Cream:

• 1 ¾ cups whole milk (420 ml)
• ½ cup granulated sugar (100 g)
• 5 large egg yolks
• 2 tablespoons cornstarch (16 g)
• ¼ cup salted butter (57 g)
• 1 tablespoon molasses (15 ml)
• 1 teaspoon ground cinnamon (2.6 g)
• ½ teaspoon ground nutmeg (1.1 g)
• ¼ teaspoon ground cloves (0.5 g)
• ⅛ teaspoon ground ginger (0.3 g)
• 1 teaspoon vanilla bean paste (5 ml)

For the Biscoff Cookie Crust:

• 1 Pack Biscoff cookies, crushed (8.8 ounce pack / 250 g)
• 2 tablespoons granulated sugar (30 g)
• ½ cup salted butter, melted (115 g)

Instructions

Equipment:

• 14” (35.5 cm) rectangular tart pan
• Piping bag fitted with a large star tip

For the Caramel Layer:

1. Prepare the caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally with a heatproof spatula or wooden spoon until it turns a deep amber color (8–10 minutes).
2. Add butter: Carefully stir in the butter, one cube at a time, until fully incorporated. Be cautious, as the mixture will bubble vigorously.
3. Incorporate the cream: Slowly pour in the heavy cream while stirring constantly. Continue stirring until the mixture is smooth and glossy.
4. Cool: Remove from heat and let the caramel cool completely before assembling the tart. Set aside.

For the Gingerbread Pastry Cream:

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not boil.
2. Whisk the egg mixture: In a medium bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
3. Temper the eggs: Slowly pour about ½ cup (120 ml) of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Cook the pastry cream: Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
5. Add flavoring: Remove from heat and stir in the butter, molasses, spices, and vanilla bean paste until smooth and fully incorporated.
6. Cool: Transfer the pastry cream to a heatproof bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and let cool completely in the refrigerator.

For the Biscoff Cookie Crust:

1. Prepare the crust: In a medium bowl, mix the crushed Biscoff cookies, granulated sugar, and melted butter until the mixture resembles wet sand.
2. Press into the pan: Firmly press the cookie mixture into the bottom and up the sides of the tart pan, ensuring an even layer. Chill in the refrigerator for 30 minutes to set.

Assembly:

1. Layer the caramel: Once the crust has chilled, pour the cooled caramel over the crust, spreading it evenly with an offset spatula.
2. Pipe the pastry cream: Transfer the cooled gingerbread pastry cream to a piping bag fitted with a large star tip. Pipe the pastry cream over the caramel layer in decorative swirls or patterns. Top with Gingerbread cookies.
3. Chill the tart: Place the assembled tart in the refrigerator for at least 1 hour to set.

Serving:

Slice and serve chilled. Enjoy the rich layers of spiced pastry cream, buttery caramel, and crisp Biscoff crust!

Frequently Asked Questions

1. Can I make the caramel ahead of time?
Yes! The caramel can be made up to three days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before assembling the tart.

2. What can I use if I don’t have Biscoff cookies?
If you can’t find Biscoff cookies, graham crackers or ginger snaps make excellent substitutes.

3. How do I store leftovers?
Store the tart in an airtight container in the refrigerator for up to three days.

4. Can I use vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla extract for vanilla bean paste in equal amounts, though the flavor may be slightly less intense.

Products Used 

Here is one link to all of the products I used in making this tart. I linked the 14” rectangle pan, both of my mixers, the piping bags, piping tip, and more. 

Gingerbread Tart Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Silk Dairy Free Heavy Cream is a great option for dairy free heavy cream. 

Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust in place of the biscoff if you want or need to avoid gluten. Simply add a teaspoon of cinnamon and follow the instructions as listed.  

Conclusion

This Caramel Gingerbread Pastry Cream Tart is the perfect holiday dessert to share with friends and family. Its rich, warm flavors and stunning presentation make it a standout on any table. Give it a try, and let this elegant tart become a new holiday tradition in your home!

If you loved this Caramel Gingerbread Pastry Cream Tart recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather 

PS: try my Vanilla Bean Pastry Cream inside of a perfect buttery pie crust. It’s classic, creamy, and perfect for the holidays with a variety of festive toppings!