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Refreshing No-Bake Lemon Tart with Coconut and Biscoff Crust

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A delightful no-bake lemon tart featuring a coconut and Biscoff crust, perfect for any occasion.

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 & Fresh blueberries for garnish

Instructions

  1. Begin by placing the Biscoff cookies in a food processor and blending them until they turn into fine crumbs. Pour in the melted coconut oil and pulse until the mixture resembles wet sand. Press this crumbly mixture firmly into the bottom of a tart pan, ensuring it’s even. Chill in the fridge to set.
  2. 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; this should take about 5-7 minutes.
  3. Remove the thickened filling from heat and allow it to cool slightly.
  4. Once cooled, pour the lemon-coconut filling over the chilled crust and use a spatula to smooth it out evenly.
  5. Cover the tart and refrigerate it for at least 180 minutes or, for best results, overnight.
  6. Before serving, garnish the tart with fresh lemon slices and blueberries.

Notes

For an extra flavor boost, consider adding lemon extract. Adjust sugar to taste if you prefer a sweeter filling.

Nutrition

Find it online: https://yummyfirst.com/no-bake-lemon-tart-coconut-biscoff-crust/