Introduction to No-Bake Lemon Tart with Raspberries & Basil

No-bake desserts are a game-changer for home bakers looking to create stunning treats without the hassle of ovens or complicated techniques. They are perfect for hot summer days, last-minute gatherings, or whenever you’re craving something sweet and refreshing without turning on the oven. If you’re a fan of citrusy, creamy, and slightly floral flavors, this No-Bake Lemon Tart with Raspberries & Basil will become your new favorite dessert.

This tart is more than just a pretty dish—it’s a delightful fusion of textures and flavors. The crunchy Biscoff cookie crust adds a warm caramelized note that complements the tangy, creamy lemon-coconut filling. Topped with fresh raspberries, basil leaves, and edible flowers, it’s as visually stunning as it is delicious. Every bite is a perfect balance of sweet, tart, and aromatic flavors, making it an elegant yet effortless dessert.

One of the best parts about this recipe is its simplicity. With just a few ingredients and easy steps, you can create a bakery-worthy tart without spending hours in the kitchen. Whether you’re a seasoned baker or a beginner, this no-bake dessert is guaranteed to impress. Best of all? It’s incredibly easy to make!

Why You’ll Love This No-Bake Lemon Tart with Raspberries & Basil

This tart isn’t just a feast for the eyes—it’s a burst of flavor in every bite! The combination of bright citrus, velvety coconut, and fresh berries makes it refreshing, light, and irresistibly delicious. Whether you’re making it for a special occasion or simply treating yourself, this No-Bake Lemon Tart with Raspberries & Basil will never disappoint.

More Reasons to Love No-Bake Lemon Tart with Raspberries & Basil:

No special equipment needed – All you need is a food processor, a saucepan, and a tart pan—no mixers, rolling pins, or baking skills required!
Perfect for any occasion – Whether it’s a casual brunch, a birthday celebration, or a holiday gathering, this tart is sure to impress.
Dairy-free & easily made gluten-free – This dessert is naturally dairy-free, and with a simple crust swap, it can be made gluten-free too.
Great make-ahead dessert – Since it needs time to set, you can prepare it a day in advance, making entertaining stress-free.
Light and satisfying – Unlike heavy baked desserts, this tart is creamy yet airy, making it the perfect ending to any meal.

Once you try this No-Bake Lemon Tart with Raspberries & Basil, you’ll wonder how you ever lived without it!

The Magic of No-Bake Desserts

The Benefits of No-Bake Lemon Tart with Raspberries & Basil

If you’ve ever craved a fancy-looking dessert but dreaded the idea of baking, no-bake recipes are the perfect solution. They allow you to create gorgeous, flavorful desserts with minimal effort, making them ideal for both beginners and experienced bakers. This No-Bake Lemon Tart with Raspberries & Basil is proof that you don’t need an oven to create something truly show-stopping.

More Reasons to Love No-Bake Desserts:

Fewer ingredients, less mess – No need for multiple mixing bowls, electric mixers, or complicated techniques. With just a handful of ingredients and simple steps, you can whip up an elegant dessert in no time.
Easier to customize – No-bake desserts are incredibly flexible. You can experiment with different crusts, fillings, and toppings to match your taste preferences.
Better for warm climates – When the temperature rises, the last thing you want is a hot kitchen. No-bake recipes let you enjoy sweet treats without heating up your home.
Great make-ahead option – Since no-bake desserts require chilling time, they’re perfect for preparing in advance. This means less stress and more time to enjoy with family and friends.

With all these advantages, it’s easy to see why no-bake desserts are a favorite for quick, delicious, and foolproof treats.

Ingredients for No-Bake Lemon Tart with Raspberries & Basil

Before you start, gather these simple yet flavorful ingredients:

For the Crust:

1 package Biscoff cookies
2 tablespoons melted coconut oil

The Filling:

1 can (15 oz) coconut cream
⅓ cup coconut milk
2 tablespoons cornstarch
¾ cup sugar
Juice and zest of 5 medium lemons
1 teaspoon ground turmeric (for natural color)
1 teaspoon vanilla extract

Decoration:

Fresh raspberries
Thinly sliced lemons
Small white or yellow edible flowers (such as chamomile or jasmine)
Fresh basil leaves
Optional: Crushed pistachios for extra crunch

Step-by-Step Guide to Making No-Bake Lemon Tart with Raspberries & Basil

1: Prepare the Biscoff Crust

Process the Biscoff cookies into fine crumbs using a food processor.
Mix the crumbs with melted coconut oil until the texture resembles wet sand.
Firmly press the mixture into a tart pan, ensuring an even crust.
Place the crust in the freezer while preparing the filling.

2: Make the Creamy Lemon Filling

In a saucepan over medium heat, warm the coconut cream until it begins to simmer.
Stir in the sugar, lemon juice, lemon zest, turmeric, and vanilla extract.

3: Thicken the Lemon Filling

In a small bowl, whisk together cornstarch and coconut milk until smooth.
Gradually pour the cornstarch mixture into the saucepan, stirring constantly.
Keep stirring over medium heat until the mixture thickens, then remove from heat.

4: Assemble and Chill the Tart

Pour the thickened lemon filling into the chilled crust.
Smooth the top with a spatula.
Refrigerate for at least 3 hours until fully set.

5: Decorate & Serve

Arrange fresh raspberries, lemon slices, edible flowers, and basil leaves on top.
Sprinkle crushed pistachios for added texture (optional).
Slice and serve chilled.

Tips for the Perfect No-Bake Lemon Tart with Raspberries & Basil

Want to elevate your tart even further? Here are some pro tips to make your No-Bake Lemon Tart with Raspberries & Basil absolutely perfect!

Extra Tips for the Best Results:

Toast the crust for extra crunch – While this is a no-bake dessert, lightly toasting the Biscoff crumbs in a pan for a few minutes can enhance their flavor and make the crust even crispier.
Use fresh lemon juice and zest – Bottled lemon juice lacks the vibrancy and natural oils found in fresh lemons. Always use freshly squeezed juice and finely grated zest for maximum citrus flavor.
Add a touch of honey or maple syrup – If you prefer a less refined sweetness, you can replace some of the sugar with honey or pure maple syrup. This adds a deeper, more complex sweetness.
Slice with a warm knife – For clean, picture-perfect slices, dip your knife in hot water, wipe it dry, and then cut into the tart.
Garnish just before serving – While the tart can be made ahead, it’s best to add fresh raspberries, basil, and flowers right before serving to keep them vibrant and fresh.

Follow these tips, and your No-Bake Lemon Tart with Raspberries & Basil will be a showstopper every time!

Variations of No-Bake Lemon Tart with Raspberries & Basil

Dairy-Free & Vegan Option

This recipe is naturally dairy-free, but you can ensure it’s 100% vegan by using organic sugar.

Gluten-Free Option

Swap the Biscoff cookies for gluten-free graham crackers to make this tart completely gluten-free.

Nutty Crunch Variation

For an added crunch, mix finely chopped almonds or hazelnuts into the crust.

How to Store No-Bake Lemon Tart with Raspberries & Basil

To keep your No-Bake Lemon Tart with Raspberries & Basil fresh and delicious, proper storage is key. Since this tart contains a creamy coconut-based filling, it needs to be kept chilled to maintain its texture and flavor. Here’s how to store it properly:

Refrigeration Tips:

Use an airtight container – This prevents the tart from absorbing unwanted odors from the fridge and keeps it fresh for up to 5 days.
Avoid excessive moisture – Place a paper towel inside the container to absorb any excess condensation that could make the crust soggy.
Keep garnishes fresh – If possible, add fresh raspberries, basil, and edible flowers just before serving to maintain their vibrant appearance.

Freezing Instructions:

Freeze in individual slices – Cut the tart into portions and wrap each slice tightly in plastic wrap or place them in freezer-safe containers.
Thaw properly – Transfer slices to the refrigerator and let them thaw overnight for the best texture.
Avoid refreezing – Once thawed, the tart should be consumed within a day or two for optimal taste and texture.

By following these storage tips, you can enjoy this No-Bake Lemon Tart with Raspberries & Basil even days after making it, ensuring every bite remains just as delicious and refreshing as the first.

FAQs about No-Bake Lemon Tart with Raspberries & Basil

1. Can I use a different cookie for the crust?

Absolutely! While Biscoff cookies add a caramelized crunch, graham crackers, shortbread, or digestive biscuits work just as well.

2. Can I make this tart ahead of time?

Yes! This tart can be made a day in advance and kept refrigerated until serving.

3. How can I make the filling extra creamy?

Use full-fat coconut cream and stir constantly while thickening to ensure a silky texture.

4. Can I replace basil with mint?

Yes! Mint adds a fresh, cooling contrast, but basil provides a more unique, aromatic twist.

Conclusion : No-Bake Lemon Tart with Raspberries & Basil

This No-Bake Lemon Tart with Raspberries & Basil is the perfect dessert for those who love fresh, zesty flavors and effortless elegance. The creamy lemon-coconut filling, crunchy Biscoff crust, and vibrant raspberry-basil topping make it a showstopper for any occasion. Whether you’re hosting a dinner party, celebrating a special moment, or simply craving a light yet indulgent treat, this tart is guaranteed to impress.

What makes this tart truly special is its harmonious balance of flavors. The bright citrusy notes from the lemon pair beautifully with the rich, velvety coconut base, while the sweet-tart raspberries and aromatic basil add a refreshing twist. The addition of turmeric not only enhances the tart’s golden hue but also provides subtle depth without overpowering the natural flavors.

Best of all, this no-bake dessert requires minimal effort but delivers maximum impact. With simple ingredients and easy steps, even beginners can create a gorgeous, bakery-worthy tart without stress. Serve it chilled for the ultimate refreshing bite, and watch as your guests fall in love with every spoonful.

Try this recipe today and impress your friends and family with a dessert that’s as beautiful as it is delicious. Happy no-baking!

No-Bake Lemon Tart with Raspberries & Basil

Author: Cora
Total Time: 3 hours 25 minutes
Yield: #

Print Recipe

Description

A bright and refreshing citrus tart with a creamy coconut filling, crisp Biscoff crust, and an elegant raspberry and basil garnish. This dessert is beautiful, flavorful, and effortlessly simple—perfect for warm days or special occasions when you want a delicious treat without baking.

Instructions

Step 1: Prepare the Crust

Crush the cookies – Use a food processor to blend the Biscoff cookies into fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them using a rolling pin.
Mix with coconut oil – In a mixing bowl, combine the crushed cookies with the melted coconut oil until the mixture resembles damp sand.
Press into the tart pan – Firmly press the mixture into a 9-inch tart pan, ensuring an even layer across the bottom and sides. Use the back of a spoon or a flat-bottomed cup to compact the crust.
Freeze the crust – Place the tart pan in the freezer for at least 15–20 minutes while you prepare the filling.

Step 2: Make the Lemon Filling

Heat the coconut cream – In a medium saucepan over medium heat, warm the coconut cream until it starts to simmer, but do not let it boil.
Add the lemon flavors – Stir in the sugar, lemon juice, lemon zest, ground turmeric, and vanilla extract, whisking well to combine. The turmeric gives the filling a natural yellow color, mimicking traditional lemon curd.
Continue stirring – Let the mixture gently heat while you prepare the cornstarch thickener.

Step 3: Thicken the Filling

Make a cornstarch slurry – In a small bowl, whisk together the cornstarch and coconut milk until smooth. This helps prevent lumps from forming in the filling.
Slowly incorporate into the filling – Gradually pour the cornstarch mixture into the saucepan, stirring constantly to avoid clumping.
Cook until thickened – Continue stirring over medium heat for about 5–7 minutes, or until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool slightly.

Step 4: Assemble the Tart

Fill the crust – Take the tart pan out of the freezer and pour the slightly cooled lemon filling into the crust.
Smooth the top – Use a spatula to create an even, level surface.
Refrigerate to set – Cover the tart lightly with plastic wrap and refrigerate for at least 3 hours, or until fully set.

Step 5: Decorate & Serve

Arrange fresh raspberries – Place fresh raspberries on top of the tart in an aesthetically pleasing pattern.
Add thin lemon slices – Lay thin slices of lemon between the raspberries for a burst of color.
Garnish with basil and edible flowers – Scatter small edible flowers and basil leaves across the tart for a sophisticated, elegant presentation.
Sprinkle crushed pistachios (optional) – For an extra crunch and nutty flavor, add a sprinkle of crushed pistachios.
Serve chilled – Slice the tart and serve immediately, or keep it in the fridge until ready to eat.

Notes

Coconut cream consistency: For best results, use full-fat coconut cream. If it has separated in the can, stir it well before using.
Crust substitution: If you can’t find Biscoff cookies, you can substitute them with graham crackers, shortbread cookies, or digestive biscuits.
Flavor variation: For a floral note, add ½ teaspoon of rose water or a pinch of dried lavender to the filling.
Make-ahead tip: This tart can be made a day in advance and stored in the fridge until ready to serve.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Dessert

Nutrition

Calories: 280
Sodium: 95mg
Protein: 3g

Keywords: #