No-Bake Lemon Tart
A delightful dessert featuring a crumbly Biscoff cookie crust and a creamy, zesty lemon filling, perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the crust
- 1 package Biscoff cookies, crushed into fine crumbs Provides a unique flavor for the crust.
- 2 tablespoons melted coconut oil Used to bind the cookie crumbs.
For the filling
- 1 15-ounce can rich coconut cream Can substitute with full-fat coconut milk for a different texture.
- 1/3 cup creamy coconut milk Used to thicken the filling.
- 2 tablespoons cornstarch Helps thicken the filling.
- 3/4 cup sugar Adjustable based on sweetness preference.
- Juice and zest of 5 medium lemons Provides the tart's refreshing flavor.
- 1 teaspoon ground turmeric Adds color and a subtle flavor.
- 1 teaspoon pure vanilla extract Enhances the flavor of the filling.
For decoration
- Fresh raspberries For garnish.
- Thin slices of lemon For garnish.
- Small white or yellow edible flowers (such as chamomile or jasmine) Adds a beautiful touch.
- Fresh basil leaves Resourceful for decoration.
- Crushed pistachios (optional) For added crunch.
Instructions
Prepare the Crust
- Crush the Biscoff cookies in a food processor until finely ground.
- Combine the cookie crumbs with melted coconut oil until the mixture resembles damp sand.
- Press the mixture firmly into a 9-inch tart pan.
- Place the crust in the freezer for about 15–20 minutes to help it set.
Make the Lemon Filling
- In a saucepan over medium heat, heat the coconut cream until it just starts to simmer.
- Stir in the sugar, followed by the lemon juice, lemon zest, ground turmeric, and vanilla extract.
- Mix well until the mixtures are fully incorporated and smooth.
Thicken the Filling
- In a small bowl, whisk together the cornstarch and coconut milk until smooth.
- Gradually pour this mixture into the simmering coconut cream while stirring continuously.
- Cook for about 5–7 minutes, or until the filling thickens significantly.
- Once thickened, remove from heat and let cool slightly before using.
Assemble the Tart
- After the crust has set, pour the slightly cooled lemon filling into the crust.
- Smooth out the surface with a spatula.
- Cover and refrigerate for at least three hours, or until firm to the touch.
Decorate & Serve
- Garnish the top with fresh raspberries, thin slices of lemon, edible flowers, and basil leaves.
- Optionally, sprinkle with crushed pistachios.
- Slice and serve chilled for a refreshing dessert experience.
Notes
For best results, ensure cookie crumbs are finely ground for a cohesive crust. Adjust the sugar based on your sweetness preference. For a twist, try different types of citrus juice.