Refreshing No-Bake Lemon Tart with Coconut and Biscoff Crust
Ingredients:
For the Crust:
– 1 package of Biscoff cookies (about 8-10 cookies)
– 2 tablespoons melted coconut oil
For the Filling:
– 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 (for color)
– 1 teaspoon vanilla extract
For the Garnish:
– Lemon slices
– Fresh blueberries
Directions:
1. Prepare the Crust:
– Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and using a rolling pin.
– In a mixing bowl, combine the crushed cookies with the melted coconut oil until the mixture resembles wet sand.
– Press the cookie mixture firmly into the bottom of a tart pan, spreading it evenly across the bottom and up the sides. Place the pan in the refrigerator to chill while you prepare the filling.
2. Make the Filling:
– In a saucepan over medium heat, combine the coconut cream, coconut milk, sugar, and turmeric. Stir constantly to prevent it from burning.
– In a separate small bowl, whisk the cornstarch with a few tablespoons of cold water to create a slurry.
– Once the mixture in the saucepan starts to simmer, slowly pour in the cornstarch mixture, continuing to stir until it thickens to a pudding-like consistency (about 5-7 minutes).
– Remove the saucepan from the heat and stir in the lemon juice, lemon zest, and vanilla extract. Let the mixture cool for a few minutes.
3. Assemble the Tart:
– Pour the cooled filling into the prepared crust and smooth the top with a spatula.
– Refrigerate the tart for at least 4 hours, or until fully set.
4. Garnish and Serve:
– Once set, garnish the tart with lemon slices and fresh blueberries for a refreshing finish.
– Serve chilled and enjoy!
This no-bake lemon tart is a delightful treat, perfect for warm weather or any occasion.
