Description
A delightful no-bake lemon tart with a creamy coconut filling and a crispy Biscoff cookie crust, perfect for warm days and gatherings.
Ingredients
Scale
- 1 package of Biscoff cookies
- 2 tablespoons melted coconut oil
- 5 medium lemons (juice and zest)
- 1 (15-ounce) can coconut cream
- 1/3 cup coconut milk
- 2 tablespoons cornstarch
- 3/4 cup sugar
- 1 teaspoon ground turmeric
- 1 teaspoon vanilla extract
- Lemon slices (for garnish)
- Fresh blueberries (for garnish)
Instructions
- Begin by preparing the crust. In a food processor, blend the Biscoff cookies until they become fine crumbs. Add the melted coconut oil and pulse until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of a tart pan, making sure it covers the base evenly with a rim around the edges. Chill the crust in the fridge.
- Zest and juice the lemons into a medium saucepan. Add the coconut cream, coconut milk, sugar, cornstarch, turmeric, and vanilla extract.
- Whisk the mixture over medium heat until it thickens and becomes smooth, about 5-7 minutes, stirring constantly.
- Pour the cooled filling into the chilled Biscoff crust, smoothing the top with a spatula. Refrigerate for at least 3 hours or overnight to set.
- Garnish the tart with fresh lemon slices and blueberries before serving.
Notes
For more intense coconut flavor, consider toasting Biscoff crumbs before pressing them into the tart pan. Adjust sugar for a less sweet tart. Add sea salt for a sweet-salty contrast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 30g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg