No-Bake Lemon Tart
A wonderfully refreshing dessert that combines the zest of lemons with the creamy texture of coconut, topped with fresh raspberries and hints of fragrant basil—perfect for warm days.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Crust
- 1 package Biscoff cookies, crushed into fine crumbs Delightfully spiced cookies that provide a crunchy, sweet base.
- 2 tablespoons melted coconut oil Adds richness and helps bind the crust together.
For the Lemon Filling
- 1 can coconut cream (15-ounce) Provides creaminess and a hint of tropical flavor.
- 1/3 cup coconut milk Enhances texture and adds subtle sweetness.
- 2 tablespoons cornstarch Essential for thickening the lemon filling.
- 3/4 cup sugar Balances the tartness with sweetness.
- Juice and zest of 5 medium lemons The star ingredient that gives this tart its refreshing taste.
- 1 teaspoon ground turmeric Adds a warm color and is a healthy, natural alternative to food dyes.
- 1 teaspoon pure vanilla extract Enhances the overall flavor profile.
For the Topping
- Fresh raspberries For a beautiful and fruity topping.
- Thin slices of lemon Adds visual appeal and additional zest.
- Small optional edible flowers (chamomile or jasmine) To bring an elegant touch.
- Fresh basil leaves For an aromatic garnish.
- Crushed optional pistachios Adds a delightful crunch and nutty flavor.
Instructions
Preparation
- Begin by crushing the Biscoff cookies in a food processor until they resemble fine crumbs.
- In a mixing bowl, combine the crushed cookies with melted coconut oil, stirring until the mixture has a damp sand-like consistency.
- Firmly press this mixture into the base and sides of a 9-inch tart pan, ensuring an even layer.
- Freeze the crust for 15-20 minutes to set.
Making the Lemon Filling
- While the crust is chilling, warm the coconut cream in a saucepan over medium heat until it starts to simmer.
- Stir in the sugar, freshly squeezed lemon juice, lemon zest, ground turmeric, and vanilla extract. Blend these ingredients together until well combined.
Thickening the Filling
- In a separate bowl, whisk together the cornstarch and coconut milk until smooth.
- Gradually pour this slurry into the warm lemon mixture while continuously stirring.
- Cook this combination over medium heat until it thickens, which should take about 5-7 minutes. Remove from heat once thick.
Assembly
- After removing the crust from the freezer, pour the thickened lemon filling into the crust, smoothing the surface with a spatula.
- Cover the tart with plastic wrap and refrigerate for at least 3 hours until it sets firmly.
Decoration & Serving
- For the finishing touch, arrange fresh raspberries on top of the tart, and add thin slices of lemon for added flair.
- Garnish the tart with fresh basil leaves, small edible flowers, and crushed pistachios if desired.
- Serve chilled for the most refreshing experience.
Notes
To enhance the crust, mix in a bit of lemon zest with the cookie crumbs. For a kick, add a pinch of cayenne pepper to the lemon filling. For a vegan option, ensure all ingredients are plant-based.