No-Bake Lemon Tart
This delightful no-bake lemon tart features a creamy, zesty filling paired with a crispy Biscoff cookie crust, making it a perfect dessert for warm days and family gatherings.
Ingredients
For the crust
- 1 package Biscoff cookies Brings a warm, spiced crunch
- 2 tablespoons melted coconut oil To bind the crust
For the filling
- 5 medium lemons For zest and juice
- 1 can (15-ounce) coconut cream Creates a luscious filling
- 1/3 cup coconut milk For additional creaminess
- 2 tablespoons cornstarch Works as a thickener
- 3/4 cup sugar Balances tartness with sweetness
- 1 teaspoon ground turmeric For color and health benefits
- 1 teaspoon vanilla extract For a hint of warmth
For decoration
- to taste lemon slices For garnish
- to taste fresh blueberries For garnish and extra freshness
Instructions
Preparation of the crust
- Blend the Biscoff cookies in a food processor until they become fine crumbs.
- Add the melted coconut oil and pulse until the mixture resembles wet sand.
- Press the mixture into the bottom of a tart pan evenly and chill in the fridge.
Making the filling
- Zest and juice the lemons into a medium saucepan.
- Add the coconut cream, coconut milk, sugar, cornstarch, turmeric, and vanilla extract.
- Whisk over medium heat until the mixture thickens and becomes smooth, about 5-7 minutes.
- Remove from heat and allow it to cool slightly.
Assembling the tart
- Pour the cooled filling into the chilled Biscoff crust and smooth the top with a spatula.
- Refrigerate the tart for at least 3 hours or overnight to set properly.
- Before serving, garnish with lemon slices and fresh blueberries.
Notes
To enhance this recipe, consider using a mix of citrus fruits. You can swap out Biscoff cookies for graham crackers, and if too sweet, add a pinch of salt for balance. Always refrigerate the tart to ensure it sets properly.