Refreshing No-Bake Lemon Tart with Coconut and Biscoff Crust
A delightful no-bake lemon tart with a creamy coconut filling and a crunchy Biscoff crust, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 210 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package of Biscoff cookies
- 2 tablespoons melted coconut oil
- 5 medium lemons (juice and zest)
- 1 (15-ounce) can coconut cream
- 1/3 cup coconut milk
- 2 tablespoons cornstarch
- 3/4 cup sugar
- 1 teaspoon ground turmeric
- 1 teaspoon vanilla extract
- Lemon slices for garnish
- Fresh blueberries for garnish
Instructions
- Begin by placing the Biscoff cookies in a food processor and blend until they turn into fine crumbs.
- Add the melted coconut oil and pulse until the mixture resembles wet sand.
- Press this crumbly mixture firmly into the bottom of a tart pan and chill in the fridge to set.
- In a medium saucepan over medium heat, zest and juice the lemons, adding the coconut cream, coconut milk, sugar, cornstarch, turmeric, and vanilla extract.
- Whisk constantly until the mixture thickens, about 5-7 minutes.
- Allow the thickened filling to cool slightly, then pour it over the chilled crust.
- Cover the tart and refrigerate for at least 3 hours or preferably overnight.
- Before serving, garnish with fresh lemon slices and blueberries.
Notes
Ensure your coconut cream is chilled before using for a better texture. Use freshly squeezed lemon juice for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://yummyfirst.com/coconut-biscoff-no-bake-lemon-tart/