No-Bake Lemon Tart
A refreshing dessert that combines a creamy coconut filling with a buttery crust, perfect for hot days and summer gatherings.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the tart crust
- 1 package Biscoff cookies Crispy, caramelized cookies for a crunchy tart crust.
- 2 tbsp melted coconut oil Binds the crust and adds a hint of coconut flavor.
For the lemon filling
- 1 15 oz can coconut cream Rich and creamy for a luscious texture.
- 1/3 cup coconut milk Adds creaminess to the filling.
- 3/4 cup sugar Balances the tartness of the lemons.
- 2 tbsp cornstarch Thickens the filling.
- 1 tsp ground turmeric For color without flavor impact.
- 1 tsp vanilla extract Enhances the flavor profile.
- 5 medium lemons Juiced and zested for tartness.
For garnishing
- Lemon slices Lemon slices For decoration.
- Fresh blueberries Fresh blueberries Adds color and sweetness.
Instructions
Make the Crust
- Crush the Biscoff cookies into fine crumbs and combine with melted coconut oil.
- Press mixture into the bottom and sides of a 9-inch tart pan. Freeze to set.
Cook the Lemon Filling
- In a medium saucepan, heat the coconut cream over medium heat until bubbling.
- Add sugar, lemon juice, lemon zest, turmeric, and vanilla extract, stirring continuously.
Thicken It Up
- Whisk cornstarch and coconut milk together in a small bowl until smooth.
- Gradually stir mixture into lemon filling and cook until thickened.
Assemble the Tart
- Pour the lemon filling into the chilled crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least three hours.
Garnish and Serve
- Decorate the tart with lemon slices and blueberries before serving.
- Slice and enjoy chilled.
Notes
Experiment with the crust by using graham cracker crumbs. This tart is vegan-friendly, gluten-free, and can be made ahead of time.