ADVERTISEMENT
ADVERTISEMENT
Instructions:
Prepare the Crust: In a food processor, blend the Biscoff cookies into fine crumbs. Add melted coconut oil and mix until combined. Press the mixture firmly into the base of a tart pan, then refrigerate while preparing the filling.
Make the Filling: In a medium saucepan, whisk together coconut cream, coconut milk, sugar, and cornstarch. Cook over medium heat, stirring continuously until thickened (about 5-7 minutes).
Stir in lemon juice, lemon zest, turmeric, and vanilla extract. Continue cooking for another 2-3 minutes, ensuring a smooth consistency.
Assemble the Tart: Remove from heat and pour the filling into the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or overnight, to set.
Decorate & Serve: Before serving, garnish with fresh raspberries, sliced lemons, edible flowers, and basil leaves. Sprinkle crushed pistachios for added crunch if desired.
Slice and enjoy this refreshing, no-bake lemon tart!
Details:
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Calories: ~250 kcal per serving
ADVERTISEMENT
