No-Bake Lemon Biscoff Tart Recipe

Introduction

This No-Bake Lemon Biscoff Tart is a delightful dessert combining creamy, tangy lemon filling with a spiced cookie crust. Perfect for warm days or when you want a simple yet impressive treat 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
• Optional garnish: lemon slices, fresh red currants, whipped cream, rosemary, edible flowers

Instructions

1. Step 1: In a bowl, mix the Biscoff cookie crumbs, melted butter, and a pinch of salt until combined.
2. Step 2: Press the mixture firmly into a tart pan with a removable bottom and chill for 15 minutes to set the crust.
3. Step 3: In a separate bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until smooth.
4. Step 4: In another bowl, whip the cold heavy cream until soft peaks form.
5. Step 5: Gently fold the whipped cream into the lemon mixture until well incorporated and thickened.
6. Step 6: Pour the lemon filling into the chilled crust and smooth the top evenly.
7. Step 7: Chill the tart in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully set.
8. Step 8: Before serving, garnish the tart with lemon slices, fresh red currants, whipped cream, rosemary, or edible flowers as desired.
9. Step 9: Carefully remove the tart from the pan and serve chilled.

Tips & Variations

• For a firmer crust, toast the Biscoff crumbs lightly before mixing with butter.
• Substitute lemon juice with lime juice for a different citrus twist.
• Use a food processor to get finer cookie crumbs for a smoother crust.
• Try adding a teaspoon of grated ginger to the filling for a subtle spice note.

Storage

Store the tart covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. Reheat is not recommended as it’s best enjoyed cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers or digestive biscuits, but the signature spicy flavor will change.

Do I have to use a tart pan with a removable bottom?

While recommended for easy removal, you can use a regular pie dish; just be careful when serving to avoid breaking the crust.

No-Bake Lemon Biscoff Tart Recipe

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★★★★★

4.6 from 110 reviews

A luscious, no-bake lemon Biscoff tart featuring a crunchy spiced Biscoff cookie crust and a creamy, tangy lemon filling topped with fresh garnishes. Perfectly refreshing and effortlessly elegant, this tart combines the rich flavor of Biscoff cookies with bright lemon zest and juice for a delightful dessert that requires no baking.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscoff Crust

• 1 1/2 cups Biscoff cookie crumbs
• 6 tbsp unsalted butter, melted
• Pinch of salt

Lemon 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

Optional Garnish

• 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 flavor, use freshly squeezed lemon juice and zest from unwaxed lemons.
• Chilling the crust before adding the filling helps it hold shape and prevents sogginess.
• You can substitute heavy cream with a dairy-free alternative if needed, but whipping characteristics may vary.
• This tart is delicate; handle carefully when removing from the pan to keep the crust intact.
• Feel free to experiment with garnishes such as mint or different berries for seasonal variations.
• Allow the tart to sit at room temperature for 10 minutes before serving for softer texture if desired.

Keywords: no bake lemon tart, Biscoff cookie crust, lemon dessert, no-bake dessert, easy lemon tart, creamy lemon filling, summer dessert