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No-Bake Strawberry Lemon Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 81 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Strawberry Lemon Tart is a delightful, refreshing dessert perfect for warm days or special occasions. Featuring a crunchy Biscoff cookie crust and a creamy, tangy lemon mascarpone filling, it’s topped with fresh sliced strawberries and a touch of lemon thyme for an elegant finish. With no baking required, it’s simple to prepare and a crowd-pleaser for those who enjoy a balance of sweet and citrus flavors.

Ingredients

Crust

  • 1 pack Biscoff Cookies (32 cookies), crushed
  • 1/4 cup unsalted butter, melted

Filling

  • 8 ounces mascarpone, at room temperature
  • 1/4 cup cream cheese, at room temperature
  • 1/4 cup powdered sugar
  • Zest of one lemon
  • Juice of one lemon
  • 1 teaspoon vanilla extract

Topping

  • Approx. 25 strawberries, sliced lengthwise
  • Lemon thyme, to decorate (optional)

Instructions

  1. Prepare the Crust: Place Biscoff cookies in a food processor and blend until fine crumbs form. Alternatively, crush cookies inside a zip-lock bag with a rolling pin or meat mallet.
  2. Mix Crust Ingredients: Melt the butter and add it to the crushed cookies, pulsing briefly in the processor to combine.
  3. Form the Crust: Pour the cookie crumb mixture into a 20cm loose-bottom tart pan. Use a spoon to firmly press the crumbs down to form an even base. Set aside.
  4. Make the Filling: In a mixing bowl, combine mascarpone, cream cheese, and powdered sugar. Use an electric mixer with a whisk attachment to beat until smooth and creamy.
  5. Add Flavorings: Mix in the lemon zest, lemon juice, and vanilla extract. Continue beating until fully incorporated and smooth.
  6. Assemble the Tart: Pour the lemon filling over the prepared crust and spread evenly using an offset spatula.
  7. Chill: Refrigerate the tart for at least 4 hours, preferably overnight, to allow filling to set.
  8. Prepare the Topping: Slice the strawberries lengthwise just before serving.
  9. Decorate the Tart: Arrange the sliced strawberries in a circular pattern, starting from the outer edge and working inward.
  10. Garnish and Serve: Optionally, add lemon thyme sprigs for decoration. Slice the tart and enjoy!

Notes

  • For best results, ensure mascarpone and cream cheese are at room temperature before mixing to avoid lumps.
  • You can substitute Biscoff cookies with graham crackers or digestive biscuits if preferred.
  • Chilling the tart overnight enhances the flavor and texture.
  • Lemon thyme is optional but adds a lovely aromatic touch.
  • Store the tart covered in the refrigerator and consume within 2-3 days for optimal freshness.

Find it online: https://yumbara.com/no-bake-strawberry-lemon-tart-recipe/