No-Bake Lemon Tart with Raspberries & Basil
A refreshing no-bake dessert featuring a creamy lemon filling, fresh raspberries, and aromatic basil, perfect for warm days and special occasions.
Ingredients
For the crust
- 1.5 cups digestive biscuit crumbs (or graham cracker crumbs) These crunchy, sweet crumbs form the foundation of our tart.
- 0.25 cups unsalted butter, melted The rich, buttery liquid binds the crumbs perfectly.
For the filling
- 2 cups heavy cream This thick, decadent cream is the heart of our tart.
- 1 cup mascarpone cheese Enhances the overall mouthfeel with creamy richness.
- 0.5 cups fresh lemon juice A burst of brightness that elevates the tart.
- 2 lemons, zest Adds aromatic oils for extra citrus goodness.
- 0.25 cups powdered sugar Balances the tartness of the lemons.
- 1 tsp vanilla extract Adds warmth and depth to the tart.
For the garnish
- 0.5 cups fresh raspberries Adds juicy sweetness and a pop of color.
- 2 tbsp fresh basil leaves, finely chopped Provides an unexpected but delightful herbal accent.
- Fresh basil sprigs for garnish Final touch of freshness.
Instructions
Preparation
- In a bowl, combine the digestive biscuit crumbs and melted butter. Press this mixture firmly into the base of a tart pan.
- Place the tart pan in the refrigerator for 20-30 minutes to set the crust.
Making the filling
- In a large bowl, whisk together the heavy cream, mascarpone cheese, fresh lemon juice, lemon zest, powdered sugar, and vanilla extract until smooth and fluffy.
- Pour the lemon filling over the prepared crust, smoothing the top with a spatula.
Chilling and serving
- Refrigerate the tart for at least 4 hours, or overnight for optimal flavor.
- Garnish with fresh raspberries and finely chopped basil, and serve.
Notes
Allowing the tart to chill overnight will improve the flavor and texture immensely. Ensure your cream is very cold before whipping for maximum volume.