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No-Bake Lemon Tart with Coconut and Biscoff Crust

A refreshing and zesty no-bake lemon tart with a delightful Biscoff cookie crust, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 package Biscoff cookies These aromatic cookies provide a warm, spiced base.
  • 2 tablespoons melted coconut oil Lends a subtle tropical essence to the crust.
For the Filling
  • 5 medium lemons (juice and zest) The key ingredient that adds vibrant acidity.
  • 1 15-ounce can coconut cream Provides a rich, creamy texture.
  • 1/3 cup coconut milk Adds sweetness and creaminess.
  • 2 tablespoons cornstarch Essential thickener for the filling.
  • 3/4 cup sugar Balances the tartness of lemons.
  • 1 teaspoon ground turmeric Adds a golden hue without altering flavor.
  • 1 teaspoon vanilla extract Enhances the flavors beautifully.
For Garnish
  • 1 medium lemon slices Adds visual appeal and citrus aroma.
  • 1 cup fresh blueberries Provides a sweet contrast and burst of flavor.

Method
 

Prepare the Crust
  1. Place the Biscoff cookies into a food processor and pulse until they become fine crumbs. Drizzle in the melted coconut oil and pulse again until the mixture resembles wet sand.
  2. Press this mixture firmly into the bottom of a tart pan, creating an even layer.
  3. Refrigerate for at least 30 minutes to help it set.
Make the Filling
  1. Zest and juice the lemons into a medium saucepan.
  2. Add the coconut cream, coconut milk, sugar, cornstarch, turmeric, and vanilla extract to the saucepan.
  3. Whisk everything together and place the saucepan over medium heat. Keep whisking until the mixture thickens, approximately 5-7 minutes.
  4. Remove from heat and allow to cool slightly.
Combine Filling and Crust
  1. Once the filling has cooled slightly, pour it into the chilled Biscoff crust.
  2. Use a spatula to smooth the top gently and return the tart to the refrigerator.
  3. Let it chill for at least 3 hours or preferably overnight.
Serving
  1. Garnish the tart with lemon slices and blueberries before serving.
  2. Slice into wedges and enjoy the delightful experience of this tart.

Notes

Using fresh lemons is recommended for the best flavor. Ensure the coconut cream is well-chilled for easy whipping. If you want a thicker filling, let the mixture cool completely before pouring into the crust.