Description
A stunning, refreshing dessert with a spiced Biscoff cookie crust, zesty lemon filling, and garnished with tart red currants and white chocolate shavings—no oven required.
Ingredients
Scale
For the Crust:
- 200g Biscoff cookies, crushed
- 80g unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 2 tsp lemon zest
- 1 cup heavy whipping cream, chilled
- 1/2 cup red currants, for garnish
- 50g white chocolate, shaved or grated
- Pinch of salt
Instructions
1. Prepare the Crust:
- Combine crushed Biscoff cookies, melted butter, and a pinch of salt in a bowl. Press firmly into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 30 minutes to set.
- In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and thickened.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until fully combined.
- Pour the lemon filling into the chilled crust and spread evenly. Refrigerate for at least 4 hours, or until set.
- Before serving, garnish with fresh red currants and white chocolate shavings. Slice and serve chilled.
Notes
You can customize the seasonings to taste.