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No-Bake Lemon Tart with Raspberries & Basil

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A vibrant and refreshing no-bake lemon tart, paired with raspberries and aromatic basil for the perfect summer dessert.

Ingredients

Scale
  • 1 package of Biscoff cookies
  • 1/2 cup of melted coconut oil
  • 1 can of coconut cream
  • 1/4 cup of coconut milk
  • 3/4 cup of sugar
  • Zest and juice of 5 medium lemons
  • 1 tablespoon of cornstarch
  • 1/4 teaspoon of ground turmeric
  • 1 teaspoon of vanilla extract
  • Fresh raspberries, for garnish
  • Thinly sliced lemons, for garnish
  • Fresh basil leaves, for garnish
  • Crushed pistachios, optional topping

Instructions

  1. Begin by placing the Biscoff cookies in a food processor, pulsing until the crumbs are fine.
  2. Pour in the melted coconut oil and pulse again until it forms a cohesive dough.
  3. Press this mixture into the base of a tart pan for an even crust layer.
  4. Chill the crust in the freezer for about 15-20 minutes to firm up.
  5. Whisk together coconut cream, coconut milk, and sugar in a saucepan over medium heat.
  6. Dissolve the cornstarch in a little cold water to create a slurry.
  7. Introduce the cornstarch slurry to the saucepan once it starts bubbling, whisking continuously for 3-4 minutes.
  8. Fold in lemon juice, zest, turmeric, and vanilla extract off the heat.
  9. Cool the filling for about 10 minutes before pouring it into the chilled crust.
  10. Refrigerate for at least 4 hours or until set.
  11. Garnish with fresh raspberries, sliced lemons, basil leaves, and crushed pistachios before serving.

Notes

Ensure the coconut cream is chilled for a smoother filling. Chill the tart long enough for it to set properly.

Nutrition

Find it online: https://yummyfirst.com/no-bake-lemon-raspberry-basil-tart/