No-Bake Lemon Tart
A delightful dessert that combines bright citrus notes with luscious coconut flavor, all in a crispy Biscoff cookie crust for a refreshing tropical experience.
Ingredients
For the crust
- 1 package Biscoff cookies These cookies add a crispy and slightly caramelized flavor.
- 2 tablespoons melted coconut oil A healthier alternative that helps bind the crust.
For the filling
- 5 medium lemons (juice and zest) Provide bright, zesty flavor.
- 1 15-ounce can coconut cream Adds a creamy and rich texture.
- 1/3 cup coconut milk Balances the texture and adds flavor.
- 2 tablespoons cornstarch Thickens the filling for the right consistency.
- 3/4 cup sugar Provides sweetness against the tartness.
- 1 teaspoon ground turmeric Adds color and warmth.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- to garnish lemon slices For a bright presentation.
- to garnish fresh blueberries Add pop of color and flavor.
Instructions
Preparation
- Place the Biscoff cookies in a food processor and blend until they become fine crumbs.
- Add the melted coconut oil to the crumbled cookies and pulse until the mixture resembles wet sand.
- Press the cookie mixture evenly into the bottom of a tart pan and chill in the refrigerator.
Making the Filling
- In a medium saucepan, zest and juice the lemons.
- Add the coconut cream, coconut milk, sugar, cornstarch, turmeric, and vanilla extract.
Cooking
- Whisk the mixture over medium heat until it thickens and becomes smooth, about 5-7 minutes.
- Remove from heat and allow the filling to cool slightly for about 10 minutes.
Assembly
- Pour the cooled lemon filling into the chilled Biscoff crust and smooth the top.
- Cover the tart and refrigerate for at least 3 hours or overnight.
- Garnish with fresh lemon slices and blueberries just before serving.
Notes
For best results, use fresh lemons for vibrant flavor. Adjust sugar for desired sweetness and consider garnishing with lemon zest or toasted coconut flakes for extra flair.