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No-Bake Lemon Tart with Raspberries & Basil

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A refreshing No-Bake Lemon Tart featuring a creamy lemon filling, topped with fresh raspberries and fragrant basil, perfect for summer gatherings.

Ingredients

Scale
  • 1 package Biscoff cookies
  • 1/2 cup melted coconut oil
  • 1 can coconut cream
  • 1/4 cup coconut milk
  • 3/4 cup sugar
  • 5 medium lemons (juice and zest)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon vanilla extract
  • Fresh raspberries for topping
  • Thinly sliced lemons for garnish
  • Fresh basil leaves for garnish
  • Optional: crushed pistachios for topping

Instructions

  1. Place the Biscoff cookies in a food processor and pulse until fine crumbs form.
  2. Add melted coconut oil and pulse again until the mixture clumps together.
  3. Press the mixture into the base of a tart pan to form an even layer.
  4. Chill the crust in the freezer for about 15-20 minutes.
  5. Whisk together the coconut cream, coconut milk, and sugar in a saucepan over medium heat.
  6. Dissolve cornstarch in a little cold water and stir until smooth.
  7. Add the cornstarch slurry to the saucepan when the mixture starts to bubble lightly.
  8. Whisk continuously for 3-4 minutes until thickened, then remove from heat.
  9. Fold in the lemon juice, zest, turmeric, and vanilla extract.
  10. Cool the filling for about 10 minutes before pouring it into the chilled crust.
  11. Refrigerate the tart for at least 4 hours or until set.
  12. Decorate with fresh raspberries, sliced lemons, basil leaves, and optional crushed pistachios before serving.

Notes

Ensure the crust is firm before adding the filling for best results. Customize toppings as desired.

Nutrition

Find it online: https://yummyfirst.com/no-bake-lemon-tart-raspberries-basil-2/