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No-Bake Lemon Biscoff Tart Recipe

★★★★★

4.6 from 109 reviews
  • Author: Matteo
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble Tart: Pour the lemon filling into the chilled Biscoff crust, smoothing the top evenly with a spatula or the back of a spoon.
  7. Chill to Set: Refrigerate the assembled tart for at least 4 hours, or preferably overnight, to allow the filling to set firmly.
  8. 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.
  9. 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

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Find it online: https://todayplates.com/no-bake-lemon-biscoff-tart-recipe/