Description
A creamy, tangy lemon tart with a spiced Biscoff cookie crust, topped with fresh berries and mint for a refreshing, no-bake dessert.
Ingredients
Scale
For the Crust:
- 2 cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 (8 oz) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Fresh berries (such as raspberries or blueberries) for garnish
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- Combine Biscoff crumbs and melted butter in a bowl, then press firmly into a 9-inch tart pan. Chill in the refrigerator for 15 minutes.
- In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the lemon mixture until fully incorporated.
- Pour filling into the chilled crust and spread evenly. Refrigerate for at least 4 hours or until set.
- Before serving, garnish with fresh berries and mint leaves. Slice and enjoy chilled.
Notes
You can customize the seasonings to taste.