No-Bake Lemon Biscoff Tart: A Refreshing Delight
A refreshing and creamy dessert combining the flavors of lemon and Biscoff cookies.
Ingredients
Scale
- For the Crust:2 cups Biscoff cookie crumbs
- 6 tablespoonsunsalted butter, melted
- 1 tablespoonbrown sugar
- For the Filling:1 cup heavy cream
- 1 cupsweetened condensed milk
- 1/2 cupfreshly squeezed lemon juice
- 1 tablespoonlemon zest
- 1 teaspoonvanilla extract
- 1/4 cupwhite chocolate, melted
- For Decoration:Fresh red currants, thin lemon slices, white edible flowers, rosemary sprigs, white chocolate shavings
Instructions
- Start by making the crust for your tart. In a medium-sized mixing bowl, combine Biscoff cookie crumbs, melted butter, and brown sugar. Mix them well until the mixture achieves a texture reminiscent of wet sand. Transfer the crust mixture into your tart pan and press it firmly into the bottom and sides of the pan. Chill for about 20 minutes.
- While the crust is chilling, whisk the heavy cream in a large mixing bowl until soft peaks form. Gently fold in the sweetened condensed milk, lemon juice, lemon zest, vanilla extract, and melted white chocolate until smooth.
- Retrieve the chilled crust from the refrigerator and pour the lemon filling into it. Smooth the top with a spatula. Cover with plastic wrap and chill for at least 4-5 hours, or preferably overnight.
Notes
For optimal firmness in your tart, allow it to set overnight.
Nutrition
- Calories: Approximately 350 per slice
- Protein: 4 g