No-Bake Lemon Tart with Raspberries & Basil
Ingredients:
1 1/2 cups digestive biscuit crumbs (or graham cracker crumbs)
1/4 cup unsalted butter, melted
2 cups heavy cream
1 cup mascarpone cheese
1/2 cup fresh lemon juice
Zest of 2 lemons
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup fresh raspberries
2 tablespoons fresh basil leaves, finely chopped
Fresh basil sprigs for garnish
Directions:
Start by preparing the crust. Combine the biscuit crumbs and melted butter in a bowl. Press the mixture into the base of a tart pan, ensuring an even layer. Place the pan in the fridge for 20-30 minutes to set.
In a large bowl, whisk together the heavy cream, mascarpone cheese, lemon juice, lemon zest, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
Pour the lemon filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to allow the tart to set properly.
Just before serving, scatter fresh raspberries and chopped basil leaves over the tart. Garnish with sprigs of fresh basil.
Slice, serve, and enjoy the refreshing, no-bake treat!
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes (chill time)
Kcal: 345 kcal per serving | Servings: 8 servings
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