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No-Bake Lemon Tart with Raspberries & Basil

A vibrant and refreshing dessert, this no-bake lemon tart features a zesty lemon filling, creamy coconut undertones, and bursts of juicy raspberries, all nestled in a crunchy Biscoff cookie crust.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Sweet Treat
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 package Biscoff cookies Crunchy and aromatic, these cookies provide the perfect sweet base.
  • 2 tablespoons melted coconut oil Smooth and creamy, binds the crust.
Filling ingredients
  • 1 can (15 oz) coconut cream Offers decadence to the filling.
  • 1/3 cup coconut milk Adds lightness and sweetness.
  • 2 tablespoons cornstarch Thickening agent.
  • 3/4 cup sugar Balances tartness of lemons.
  • 5 medium lemons (juice and zest) The star of the dessert.
  • 1 teaspoon ground turmeric Adds color to the lemon filling.
  • 1 teaspoon vanilla extract Rounds out flavors.
Garnish ingredients
  • 1 cup fresh raspberries Adds vibrancy and color.
  • 1 medium thinly sliced lemon For aesthetic appeal.
  • small edible flowers Such as chamomile or jasmine for decoration.
  • 1 handful fresh basil leaves Provides an unexpected flavor twist.
  • Optional: crushed pistachios For added texture.

Method
 

Preparation
  1. Crush the Biscoff cookies into fine crumbs using a food processor or zip-lock bag with a rolling pin.
  2. Mix the crumbs with melted coconut oil and press into a tart pan.
  3. Place in the freezer for 15-20 minutes to set.
Filling preparation
  1. In a medium saucepan, whisk together coconut cream, coconut milk, and sugar over medium heat.
  2. Bring to a gentle simmer, stirring continuously.
  3. In a small bowl, dissolve cornstarch in cold water and add it to the saucepan, stirring constantly until thickened.
  4. Remove from heat and stir in lemon juice, zest, turmeric, and vanilla extract until smooth.
Final assembly
  1. Allow the filling to cool for about 10 minutes, then pour into the prepared crust, smoothing the top.
  2. Chill in the refrigerator for at least 4 hours or until completely set.
  3. Before serving, garnish with fresh raspberries, sliced lemons, edible flowers, and basil leaves. Optionally sprinkle with crushed pistachios.
  4. Slice and serve chilled.

Notes

Ensure thorough whisking to avoid grainy texture. Chill for sufficient time for proper setting. Use fresh, plump berries.