Print

No-Bake Lemon Biscoff Tart Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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