Refreshing No-Bake Lemon Tart
A delightful dessert that combines zesty lemon flavors with a crunchy Biscoff crust, perfect for warm summer days.
Ingredients
For the crust
- 1 package Biscoff cookies These aromatic cookies bring a crispy, spiced sweetness to the crust.
- 2 tablespoons melted coconut oil This adds a rich, tropical flavor and helps bind the crust.
For the filling
- 5 medium lemons The juice and zest provide a punchy, vibrant tang.
- 1 can coconut cream (15-ounce) Gives the filling a silky texture.
- 1/3 cup coconut milk Enhances creaminess and adds a mild sweetness.
- 2 tablespoons cornstarch Aids in thickening the lemon filling.
- 3/4 cup sugar Sweetens the tart.
- 1 teaspoon ground turmeric Functions as a natural color enhancer.
- 1 teaspoon vanilla extract Adds depth and warmth to the flavors.
- 1 cup lemon slices For garnish.
- 1 cup fresh blueberries Adds a pop of color and flavor.
Instructions
Preparation
- In a food processor, blend the Biscoff cookies into fine crumbs.
- Add the melted coconut oil and pulse again until combined.
- Press the cookie mixture firmly into the bottom of a tart pan, ensuring an even layer covers the base.
- Place the crust in the refrigerator to chill.
Making the Filling
- Zest and juice the five lemons into a medium saucepan.
- Add the coconut cream, coconut milk, sugar, cornstarch, turmeric, and vanilla extract.
- Whisk the mixture over medium heat, stirring constantly until it thickens, about 5-7 minutes.
- Remove from heat and allow to cool slightly.
- Carefully pour the filling into the chilled Biscoff crust.
Setting the Tart
- Refrigerate the tart for at least 3 hours, or overnight to set properly.
- Before serving, garnish with lemon slices and fresh blueberries.
Notes
Consider adding whipped coconut cream on top just before serving for extra richness. You can also experiment with other garnishes like toasted coconut flakes or mint leaves.