No-Bake Lemon Tart with Raspberries & Basil
Ingredients:
For the Tart:
2 tablespoons melted coconut oil
1 can (15 oz) coconut cream
⅓ cup coconut milk
2 tablespoons cornstarch
¾ cup sugar
Juice and zest of 5 medium lemons
1 teaspoon ground turmeric (for natural color)
1 teaspoon vanilla extract
For Decoration:
Fresh raspberries
Thinly sliced lemons
Small white or yellow edible flowers (such as chamomile or jasmine)
Fresh basil leaves (instead of mint)
Optional: Crushed pistachios for added texture
Directions:
In a food processor, blend the Biscoff cookies until fine crumbs form. Add the melted coconut oil and mix until the crumbs are well-coated. Press the cookie mixture into the base of a tart pan to form a crust. Refrigerate the crust while you prepare the filling.
In a medium saucepan, combine the coconut cream, coconut milk, sugar, and cornstarch. Stir continuously over medium heat until the mixture thickens, about 5-7 minutes.
Add the lemon juice, lemon zest, turmeric, and vanilla extract to the mixture, and stir well to combine. Continue to cook for another 2-3 minutes until the mixture is thick and smooth.
Remove from heat and pour the lemon coconut filling into the prepared Biscoff crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or overnight, to allow the filling to set.
Before serving, decorate the tart with fresh raspberries, thinly sliced lemons, edible flowers, and fresh basil leaves. Optionally, sprinkle with crushed pistachios for a touch of crunch.
Slice and enjoy this refreshing, no-bake lemon tart!
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 250 kcal per serving | Servings: 8 servings