If you’re searching for a dessert that combines indulgence with a refreshing burst of citrus, look no further than this No-Bake Lemon Biscoff Tart. This dessert is perfect for any occasion, whether it’s a summer picnic, a charming dinner party, or simply an escape from the usual sweet treats. The unique combination of crunchy Biscoff cookie crust and a silky lemon filling creates a flavor experience that is both delightful and satisfying. Every bite is a perfect harmony of sweetness and the invigorating tartness of fresh lemon, making it an unforgettable addition to your dessert repertoire.

One of the best aspects of this No-Bake Lemon Biscoff Tart is its simplicity. With minimal preparation required and no baking involved, this recipe is accessible for both novice bakers and seasoned culinary enthusiasts. You can whip up this delightful dessert without the fuss of an oven, and what’s even better is that it can be made a day in advance. This makes it a great choice for entertaining friends and family—you can enjoy the company and the compliments without spending all day in the kitchen.

Not only does this tart taste amazing, but its beautiful presentation will have your guests in awe. Decorated with fresh red currants, vibrant lemon slices, and gentle touches of edible flowers, it’s as delicious as it is stunning. This No-Bake Lemon Biscoff Tart is sure to become your go-to dessert for enjoying the bright flavors of lemon all year round!

Why You’ll Love This No-Bake Lemon Biscoff Tart

Refreshing lemon flavor combined with rich creaminess.
No baking required, making it quick and easy to assemble.
Elegant presentation perfect for special occasions.
Deliciously versatile—enjoy it all year long!
Perfect balance of sweetness from the Biscoff and the tartness of fresh lemons.

Preparation Phase & Tools to Use

Before diving into the delicious task of preparing the No-Bake Lemon Biscoff Tart, it’s important to set up your kitchen space for success. First, ensure that you have a clean, spacious countertop where you can comfortably work. Gather all your ingredients and have them measured out before beginning to streamline the process.
For this recipe, you will need a tart pan—preferably a removable-bottom tart pan—that allows for easy serving. Additionally, grab mixing bowls (one large for the filling and another for the crust), a whisk for whipping the cream, a spatula for smoothing your filling, and an electric mixer for whipping the heavy cream. Keeping these tools at hand will help you move through the steps efficiently and enjoy the cooking experience without hassle.

Ingredients

For the Crust: 2 cups Biscoff cookie crumbs
6 tablespoons unsalted butter, melted
1 tablespoon brown sugar
For the Filling: 1 cup heavy cream
1 cup sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup white chocolate, melted
For Decoration: Fresh red currants, thin lemon slices, white edible flowers, rosemary sprigs, white chocolate shavings

Instructions

Step 1: Prepare the Crust

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. This will help the crust hold together nicely once it chills. Once combined, transfer the crust mixture into your tart pan. Use the back of a measuring cup or your fingers to press the mixture firmly into the bottom and sides of the pan. It’s crucial to ensure an even layer so that every bite has a piece of the delicious crust. After you’re satisfied with the crust, pop it in the refrigerator to chill for about 20 minutes.

Step 2: Make the Lemon Filling

While the crust is chilling, it’s time to create the silky lemon filling. In a large mixing bowl, use an electric mixer to whisk the heavy cream until soft peaks begin to form. This step is vital as it will give your filling a light and fluffy texture. Once the cream reaches soft peaks, gently fold in the sweetened condensed milk, fresh lemon juice, lemon zest, vanilla extract, and melted white chocolate. Take your time with this step; use a spatula to carefully fold the ingredients until everything is smoothly combined without deflating the whipped cream. The result should be a luscious filling filled with bright lemon flavors that contrasts beautifully with the sweet crust.

Step 3: Assemble and Chill

With your filling prepared, retrieve the chilled crust from the refrigerator. Pour the lemon filling into the prepared Biscoff crust. Use a spatula to smooth the top, creating an even surface. Once everything is in place, cover the tart with plastic wrap and return it to the refrigerator. You’ll want to let it set for at least 4 to 5 hours, or preferably overnight. This will allow the filling to firm up adequately, making it easier to slice and serve.

Variations

Protein: Add a layer of Greek yogurt to the filling for extra creaminess and protein boost.
Vegetables: Try blending in some finely grated zucchini for a unique twist on texture.
Spices: Incorporate a pinch of ground ginger or cardamom for an aromatic profile that pairs beautifully with lemon.

Cooking Notes

Ensure the heavy cream is well-chilled before whipping for the best results.
White chocolate should be melted gently to avoid burning; consider using a double boiler.
For a more tangy twist, increase the amount of lemon juice and zest.

Serving Suggestions

Pair your tart with a dollop of whipped cream or a scoop of vanilla ice cream.
Serve alongside a refreshing berry salad for a colorful presentation.

Tips

For optimal firmness in your tart, allow it to set overnight.
If you prefer, you can substitute the Biscoff cookies with graham crackers for a different crust flavor.
Garnish generously for an extra touch of elegance—use seasonal fruits and herbs.

Prep Time, Cook Time, Total Time

Prep Time: 30 minutes
Cook Time: 0 minutes (no baking required)
Total Time: 4-5 hours (including chilling)

Nutritional Information

Calories: Approximately 350 per slice
Protein: 4g
Sodium: 170mg

FAQs

Can I make this tart vegan?

Yes! Substitute the heavy cream with coconut cream, the sweetened condensed milk with coconut condensed milk, and use dairy-free white chocolate.

Can I freeze the No-Bake Lemon Biscoff Tart?

Absolutely! You can freeze the tart for up to two months. Just make sure to wrap it tightly in plastic wrap before placing it in the freezer.

How long does the tart last in the fridge?

The No-Bake Lemon Biscoff Tart can be stored in the refrigerator for up to 4-5 days, covered.

Can I use other types of cookies for the crust?

Yes, you can use any cookie base you prefer, such as Oreo or digestive biscuits, to change the flavor profile of the tart!

Conclusion

This No-Bake Lemon Biscoff Tart is more than just a dessert; it’s an experience—one that enchants with every combination of flavor, texture, and aesthetic appeal. With its easy preparation and cookbook-worthy presentation, this tart is bound to impress anyone at the table. We encourage you to explore the delightful world of variations to make this recipe your own. Don’t be shy to share feedback or your favorite modifications in the comments below! Try this recipe for your next gathering, and prepare for guests to ask for seconds—or perhaps even thirds!