Description
A refreshing no-bake dessert that combines zesty lemon flavors with sweet raspberries and fragrant basil, perfect for warm summer days.
Ingredients
Scale
- 1 1/2 cups digestive biscuit crumbs
- 1/4 cup unsalted butter, melted
- 2 cups heavy cream
- 1 cup mascarpone cheese
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 2 tablespoons fresh basil leaves, finely chopped
- Fresh basil sprigs for garnish
Instructions
- Combine the digestive biscuit crumbs and melted butter in a mixing bowl until well mixed.
- Press this mixture firmly into the base and sides of a tart pan to form the crust.
- Set the crust in the fridge for 20 to 30 minutes.
- Whisk together the heavy cream, mascarpone cheese, lemon juice, lemon zest, powdered sugar, and vanilla extract until smooth and creamy.
- Pour the lemon filling over the set crust and smooth the surface.
- Chill the tart in the refrigerator for at least 4 hours or overnight for firmer texture.
- Top with fresh raspberries and chopped basil before serving.
- Slice and serve, garnished with basil sprigs.
Notes
Use organic lemons for the best flavor and ensure the crust is set properly to maintain firmness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 14g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg