No-Bake Lemon Tart with Raspberries & Basil
A refreshing No-Bake Lemon Tart topped with juicy raspberries and fragrant basil, combining creamy coconut filling and tangy lemon flavor for a delightful dessert.
Ingredients
Crust Ingredients
- 1 package Biscoff cookies Spiced, caramel notes create a fragrant, buttery base.
- 2 tablespoons melted coconut oil Adds a rich, tropical undertone.
Filling Ingredients
- 1 can (15 oz) coconut cream Offers velvety creaminess.
- 1/3 cup coconut milk Adds a touch of nutty essence.
- 2 tablespoons cornstarch Ensures the filling sets properly.
- 3/4 cup sugar Harmonizes with the tartness of lemons.
- 5 medium lemons (juice and zest) The star of the show for freshness.
- 1 teaspoon ground turmeric For color and earthy depth.
- 1 teaspoon vanilla extract Rounds out the flavors.
Toppings
- Fresh raspberries For garnish.
- Thinly sliced lemons For extra pop of citrusy flair.
- Small edible flowers (e.g., chamomile, jasmine) Adds an elegant touch.
- Fresh basil leaves A fragrant companion to the tart.
- Crushed pistachios (optional) For added texture.
Instructions
Prepare the crust
- Place Biscoff cookies into a food processor and pulse until they turn into fine crumbs.
- Drizzle in melted coconut oil and pulse until the mixture clumps together, resembling wet sand.
- Press the mixture firmly into the base of a tart pan and place it in the freezer for 15-20 minutes to firm up.
Make the filling
- In a saucepan over medium heat, whisk together coconut cream, coconut milk, and sugar until the mixture simmers.
- Dissolve cornstarch in a few tablespoons of cold water in a small bowl, making a smooth paste.
- Once the saucepan mixture bubbles, pour in the cornstarch slurry while whisking constantly for 3-4 minutes until it thickens.
Add the lemons
- Remove the saucepan from heat and add lemon juice, lemon zest, ground turmeric, and vanilla extract.
- Whisk for another 2-3 minutes until everything is well combined.
Combine and chill
- Allow the filling to cool for about 10 minutes before pouring it into the prepared crust and smoothing the top.
- Refrigerate the tart for at least 4 hours, or overnight if possible.
Decorate and serve
- Once set, remove the tart and garnish with fresh raspberries, lemon slices, and edible flowers.
- Finish with fresh basil leaves and sprinkle crushed pistachios if desired.
- Serve chilled, enjoying the vivid presentation and delightful flavors.
Notes
For best results, chill your coconut cream beforehand and do not rush the chilling time. Fresh ingredients enhance flavor and visual appeal.