No-Bake Lemon Tart with Raspberries & Basil
A delightful no-bake lemon tart infused with fresh raspberries and basil, perfect for summer gatherings.
Ingredients
For the crust
- 1 package Biscoff cookies Aromatic, spiced cookies with a caramelized bite
- 2 tablespoons melted coconut oil Fragrant oil to enrich the crust
For the filling
- 1 can (15 oz) coconut cream Creamy base for a tropical touch
- 1/3 cup coconut milk Brings balance to the filling
- 2 tablespoons cornstarch Thickener for a velvety texture
- 3/4 cup sugar Enhances the tartness of lemons
- 5 medium lemons, juice and zest Infuses the tart with brightness
- 1 teaspoon ground turmeric For color and earthy undertones
- 1 teaspoon vanilla extract Adds aromatic sweetness
For decoration
- 1 cup fresh raspberries Juicy bursts of flavor
- 1 cup thinly sliced lemons Garnish for color
- 1/2 cup small white or yellow edible flowers Delicate touches for presentation
- 1 cup fresh basil leaves Aromatic notes complement the tart
- 1/4 cup crushed pistachios Optional for added texture
Instructions
Prepare the crust
- Pulse Biscoff cookies in a food processor until fine crumbs form.
- Fold in melted coconut oil and pulse until the mixture holds together like wet sand.
- Press the cookie mixture firmly into the base of a tart pan and freeze for 15-20 minutes.
Combine the filling
- In a medium saucepan over medium heat, whisk together coconut cream and coconut milk.
- Stir in the sugar and let warm through.
Thicken the mixture
- Dissolve cornstarch in cold water in a small bowl, then pour into the saucepan.
- Whisk intensely for about 3-4 minutes until the mixture thickens.
Flavor the filling
- Add fresh lemon juice, lemon zest, ground turmeric, and vanilla extract, then whisk for another 2-3 minutes.
Assemble the tart
- Remove the saucepan from heat and allow the filling to cool for 10 minutes.
- Pour the filling into the prepared crust and smooth the top gently.
Chill and decorate
- Chill the tart in the refrigerator for at least 4 hours or until set.
- Decorate with fresh raspberries, sliced lemons, edible flowers, and basil leaves.
- Sprinkle with crushed pistachios if desired.
Serve
- Slice and serve the tart, enjoying the creamy, tangy sensation each bite provides.
Notes
Ensure the coconut cream is well-chilled for a thicker filling. Let the tart cool before chilling to ensure the best texture. Use the freshest fruits for decoration.