No-Bake Lemon Tart with Raspberries & Basil
A refreshing and indulgent No-Bake Lemon Tart featuring juicy raspberries and aromatic basil, perfect for summer gatherings and celebrations.
Ingredients
Crust
- 1.5 cups digestive biscuit crumbs (or graham cracker crumbs) Provides a rich, buttery base.
- 0.25 cups unsalted butter, melted Adds richness that holds the crust together.
Filling
- 2 cups heavy cream Transforms into airy whipped delight.
- 1 cups mascarpone cheese Enhances the tart's richness.
- 0.5 cups fresh lemon juice Injects refreshing tang.
- 2 pieces zest of lemons Amplifies lemony notes.
- 0.25 cups powdered sugar Sweetens filling without overpowering.
- 1 tsp vanilla extract Adds depth to flavor.
Topping
- 0.5 cups fresh raspberries Brings vibrant color and sweetness.
- 2 tbsp fresh basil leaves, finely chopped Provides herbal notes.
- to taste fresh basil sprigs for garnish Enhances visual appeal and aroma.
Instructions
Preparation
- In a bowl, combine the digestive biscuit crumbs with the melted butter, mixing thoroughly until every crumb is coated.
- Press the mixture firmly into the base of a tart pan, creating an even layer. Refrigerate for 20-30 minutes to set.
Filling
- In a large bowl, whisk together the heavy cream, mascarpone cheese, fresh lemon juice, lemon zest, powdered sugar, and vanilla extract until smooth and creamy.
- Pour the lemon filling over the chilled crust, smoothing it out evenly.
Chill and serve
- Chill the tart in the refrigerator for at least 4 hours, ideally overnight.
- Before serving, scatter fresh raspberries and sprinkle finely chopped basil leaves on top.
- Garnish with fresh basil sprigs, slice, and serve.
Notes
For a lighter version, substitute digestive biscuits with almond flour or whole-grain oat crusts. Coconut cream can replace heavy cream for a dairy-free option. Experiment with different berries or herbs for variations.