Description
A vibrant, refreshing dessert featuring a creamy and tangy lemon filling complemented by a crispy cookie crust and fresh raspberries.
Ingredients
Scale
- 1 package of Biscoff cookies
- 2 tablespoons of melted coconut oil
- 1 can (15 oz) of coconut cream
- 1/3 cup of coconut milk
- 2 tablespoons of cornstarch
- 3/4 cup of sugar
- The juice and zest of 5 medium lemons
- 1 teaspoon of ground turmeric
- 1 teaspoon of vanilla extract
- A handful of fresh raspberries
- Thinly sliced lemons for garnish
- Small edible flowers (chamomile or jasmine)
- Fresh basil leaves
- Optional: crushed pistachios
Instructions
- Prepare the crust by crushing the Biscoff cookies and mixing with coconut oil, then pressing into a tart pan and freezing for 15-20 minutes.
- In a saucepan, whisk together coconut cream, coconut milk, and sugar over medium heat until simmering.
- Dissolve cornstarch in cold water and whisk it into the saucepan until thickened, about 3-4 minutes.
- Stir in fresh lemon juice, lemon zest, turmeric, and vanilla extract, whisking for an additional 2-3 minutes.
- Remove from heat and let cool for 10 minutes, then pour the filling into the prepared crust.
- Chill in the fridge for at least 240 minutes or until set.
- Garnish with raspberries, lemon slices, edible flowers, and basil leaves before serving.
- Optionally, sprinkle with crushed pistachios for added crunch.
Notes
Ensure the coconut cream is chilled for easier whisking. Allow the tart ample chilling time for the best set.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg