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No-bake lemon tart topped with fresh raspberries and basil leaves

No-Bake Lemon Tart with Raspberries & Basil

A refreshing and creamy no-bake lemon tart topped with sweet raspberries and fragrant basil, perfect for any occasion.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Course Dessert, Sweet Treat
Cuisine American, Contemporary
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the crust

  • 1 package Biscoff cookies Crunchy and aromatic; forms the tart base.
  • 2 tablespoons melted coconut oil Adds flavor and helps bind the crust.

For the filling

  • 1 can coconut cream (15 oz) Creates a thick and velvety filling.
  • 1/3 cup coconut milk Balances the richness of the coconut cream.
  • 2 tablespoons cornstarch Thickener for the filling.
  • 3/4 cup sugar Sweetens the filling.
  • 5 medium lemons (juice and zest) Main flavor component.
  • 1 teaspoon ground turmeric Adds color and earthiness.
  • 1 teaspoon vanilla extract Enhances flavor.

For decoration

  • Fresh raspberries For topping.
  • Thinly sliced lemons For presentation.
  • Small white or yellow edible flowers (chamomile or jasmine) For aesthetic appeal.
  • Fresh basil leaves Adds aroma and flavor.
  • Crushed pistachios (optional) For added texture.

Instructions
 

For the Crust

  • In a food processor, pulse Biscoff cookies into fine crumbs.
  • Drizzle in melted coconut oil and pulse until the mixture resembles wet sand.
  • Press the mixture firmly into the base of a tart pan.
  • Freeze for 15-20 minutes to firm up.

For the Filling

  • In a medium saucepan, combine coconut cream, coconut milk, and sugar. Stir over medium heat until simmering.
  • Dissolve cornstarch in a splash of cold water, then add to the simmering mixture while whisking.
  • Cook for 3-4 minutes until thickened. Remove from heat.
  • Stir in lemon juice, zest, turmeric, and vanilla extract.
  • Cool the mixture for about 10 minutes before pouring into the crust.

Chill and Decorate

  • Chill the tart in the fridge for at least 4 hours until completely set.
  • When set, decorate with fresh raspberries, thin lemon slices, edible flowers, and basil leaves. Optionally sprinkle with crushed pistachios.

Notes

Use fresh lemons for the best flavor. Allow filling to cool before pouring into crust, and don’t rush the chilling process for best results.
Keyword Lemon Tart, No-Bake Tart, Raspberries, Refreshing Dessert, Summer Recipe