No-Bake Lemon Biscoff Tart Recipe
Introduction
This No-Bake Lemon Biscoff Tart is a refreshing and creamy dessert that combines the zesty brightness of lemon with the rich, spiced flavor of Biscoff cookies. Perfect for hot days or when you want a show-stopping dessert without turning on the oven.
Ingredients
- 1 1/2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter, melted
- Pinch of salt
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/2 cup heavy cream, cold
- Lemon slices (for garnish)
- Fresh red currants (for garnish)
- Whipped cream (for garnish)
- Rosemary sprigs (for garnish)
- Edible flowers (for garnish)
Instructions
- Step 1: In a bowl, combine the Biscoff cookie crumbs, melted unsalted butter, and a pinch of salt. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Step 2: Firmly press the crumb mixture into the bottom and sides of a tart pan with a removable bottom to create an even crust layer. Place the pan in the refrigerator and chill for 15 minutes to set.
- Step 3: In a separate bowl, whisk together the fresh lemon juice, lemon zest, sweetened condensed milk, and vanilla extract until smooth and well combined.
- Step 4: In another chilled bowl, whip the cold heavy cream until it reaches soft peaks, meaning it should hold gentle peaks that slightly bend at the tips.
- Step 5: Gently fold the whipped cream into the lemon mixture until fully incorporated, smooth, and thickened, being careful to maintain the light and airy texture.
- Step 6: Pour the lemon filling into the chilled Biscoff crust, smoothing the top evenly with a spatula or the back of a spoon.
- Step 7: Refrigerate the assembled tart for at least 4 hours, or preferably overnight, to allow the filling to set firmly.
- Step 8: Before serving, carefully remove the tart from the pan. Garnish the top with lemon slices, fresh red currants, dollops of whipped cream, rosemary sprigs, and edible flowers for an attractive presentation. Serve chilled.
Tips & Variations
- For extra crunch, sprinkle chopped toasted nuts over the crust before adding the filling.
- Use lime juice instead of lemon for a different citrus twist.
- If Biscoff cookies are unavailable, graham cracker crumbs or digestive biscuit crumbs make good substitutes.
- Whip the cream just until soft peaks form to keep the filling light and airy.
Storage
Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness. When ready to serve again, you can let the tart sit at room temperature for about 10 minutes to soften slightly before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this tart ahead of time?
Yes, this tart actually benefits from chilling overnight as it allows the filling to set perfectly and the flavors to meld.
Do I need a special pan for this recipe?
A tart pan with a removable bottom is ideal, as it helps to remove the tart easily without damaging the crust, but you can use a regular pie dish if you don’t have one.
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No-Bake Lemon Biscoff Tart Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
Description
This No-Bake Lemon Biscoff Tart is a delightful and refreshing dessert combining the rich caramelized flavor of Biscoff cookie crust with a creamy, tangy lemon filling. Perfect for warm days or when you want a simple yet elegant dessert without turning on the oven, this tart is easy to assemble and requires minimal hands-on time. The tart is beautifully garnished with fresh lemon slices, red currants, and edible flowers, making it a stunning centerpiece for any occasion.
Ingredients
Crust
- 1 1/2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter, melted
- Pinch of salt
Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/2 cup heavy cream, cold
Garnishes
- Lemon slices
- Fresh red currants
- Whipped cream
- Rosemary sprigs
- Edible flowers
Instructions
- Prepare Biscoff Crust: In a bowl, combine the Biscoff cookie crumbs, melted unsalted butter, and a pinch of salt. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Press Crust into Pan: Firmly press the crumb mixture into the bottom and sides of a tart pan with a removable bottom to create an even crust layer. Place the pan in the refrigerator and chill for 15 minutes to set.
- Make Lemon Filling Base: In a separate bowl, whisk together the fresh lemon juice, lemon zest, sweetened condensed milk, and vanilla extract until the mixture is smooth and well combined.
- Whip Heavy Cream: In another chilled bowl, whip the cold heavy cream until it reaches soft peaks, which means it should hold gentle peaks that slightly bend at the tips.
- Combine Filling: Gently fold the whipped cream into the lemon mixture until fully incorporated, smooth, and thickened, being careful to maintain the light and airy texture.
- Assemble Tart: Pour the lemon filling into the chilled Biscoff crust, smoothing the top evenly with a spatula or the back of a spoon.
- Chill to Set: Refrigerate the assembled tart for at least 4 hours, or preferably overnight, to allow the filling to set firmly.
- Garnish and Serve: Before serving, carefully remove the tart from the pan. Garnish the top with lemon slices, fresh red currants, dollops of whipped cream, rosemary sprigs, and edible flowers for an attractive presentation. Serve chilled.
- Storage: Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
Notes
- For best results, use cold heavy cream straight from the refrigerator to achieve optimal whipping.
- The tart can be made a day ahead to allow flavors to meld and set fully.
- Use a tart pan with a removable bottom for easy release and a clean presentation.
- If fresh red currants are unavailable, substitute with fresh raspberries or blueberries.
- Handle the lemon filling gently to preserve its light and airy texture by folding rather than stirring vigorously.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-bake tart, Lemon tart, Biscoff crust, Easy dessert, Summer dessert, Creamy lemon filling, Sweetened condensed milk dessert
