No-Bake Lemon Tart with Coconut and Biscoff Crust
This delightful no-bake lemon tart features a creamy coconut filling and a crunchy Biscoff cookie crust, perfect for warm weather gatherings.
Ingredients
For the crust
- 1 package Biscoff cookies Crushed into fine crumbs
- 2 tablespoons melted coconut oil
For the filling
- 5 medium lemons Juiced and zested
- 15 ounces coconut cream Can be replaced with a non-dairy whipped topping
- 1/3 cup coconut milk
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 pinch yellow turmeric For color and mild earthiness
- 1 teaspoon vanilla extract
- 1 to taste lemon slices For garnishing the tart
- 1 to taste fresh blueberries For garnishing the tart
Instructions
Prepare the crust
- Blend the Biscoff cookies in a food processor until they become fine crumbs.
- Add the melted coconut oil and pulse until the mixture resembles wet sand.
- Press the cookie mixture into the bottom of a tart pan, making sure it covers the base evenly.
- Form a slight lip along the sides to create a classic tart look.
- Place the crust in the fridge to chill while you prepare the filling.
Prepare the filling
- Zest and juice the lemons into a medium saucepan.
- Add the coconut cream, coconut milk, sugar, cornstarch, turmeric, and vanilla extract to the saucepan.
- Whisk the mixture over medium heat until it thickens and becomes smooth, about 5-7 minutes.
- Remove the filling from heat and allow it to cool slightly.
Assemble the tart
- Pour the cooled filling into the chilled Biscoff crust, smoothing the top with a spatula.
- Refrigerate the tart for at least 3 hours or overnight to ensure it sets perfectly.
Garnish and serve
- Before serving, garnish the tart with lemon slices and fresh blueberries.
Notes
Use fresh lemons for the best flavor. Store in the fridge covered for up to 5 days or freeze slices in an airtight container for up to 2 months.