Ingredients
- 1 package Biscoff cookies
- 2 tablespoons coconut oil
- 1 can coconut cream
- 3/4 cup sugar
- Juice from 5 lemons
- Zest from 3 lemons
- 1 teaspoon vanilla extract
- 4 tablespoons cornstarch
- 1/3 cup coconut milk
- 1 teaspoon turmeric powder
- Lemon slices
- Mint
- Fresh blueberries
Directions
In a food processor, grind the wafers, then add the melted coconut oil or vegan butter and process until combined.
Transfer the crust mixture into a 9-inch (24 cm) tart pan lined with parchment paper and press firmly around the edges and bottom.
Place the crust in the freezer while preparing the filling.
In a medium saucepan, bring the coconut cream to a boil, stirring frequently.
Add the sugar, lemon juice, zest, and vanilla extract to the boiling coconut cream.
In a separate bowl, whisk together 4 tablespoons of starch and 1/3 cup of coconut milk or soy milk until smooth.
Slowly whisk the starch mixture into the saucepan filling.
Continue stirring over low heat for 5-8 minutes until the custard thickens to a firm consistency.
Remove the custard from the heat and pour it into the chilled crust, distributing the filling evenly.
Refrigerate the tart on a flat surface for at least 5 hours, or until completely set.
Decorate the tart with sliced lemons, blueberries, and additional lemon zest before serving.
Frequently Asked Questions
How long does this no-bake Lemon Tart need to chill before serving?
This no-bake Lemon Tart requires a minimum of 5 hours of chilling time after the initial 10 minutes of cooking the filling. For the best firm texture and flavor integration, we recommend letting it set completely in the refrigerator for at least 5 hours, or preferably overnight.
Can I substitute the Biscoff cookies in the crust for a different type of cookie?
Yes, you can substitute the Biscoff cookies, though the flavor profile will change. Graham crackers or shortbread cookies work well as alternatives; ensure you use the same quantity and bind them with the 2 tablespoons of coconut oil just as directed for the crust.
What is the best way to store leftovers of this creamy no-bake pie?
Because this is a no-bake tart with a coconut cream base, it must be stored in an airtight container in the refrigerator. It will keep well for up to 3 days, ensuring the filling remains firm and fresh until you are ready to enjoy another slice.
