Picture this: an incredibly creamy tart that with the perfect blend of sharp citrusy lemon and a sweet, buttery Biscoff base. The perfect dessert for this time of the year!

The Easiest Lemon Tart

When I say this is the easiest tart you’ll ever make, I am not exaggerating. This tart requires as little as 6 ingredients and takes no time to make, once ready, all you have to do is put it in the fridge and let it do its magic! This tart is a very popular dessert in my house, and it’s only got better with the addition of the Biscoff base, I’m sorry Digestive biscuits, I will not be coming back to you!

So, isn’t it a cheesecake?

Not really, a cheesecake requires cream *cheese*, and this tart doesn’t include any cream cheese, or any other cheese for that matter. The base of this cake is made simply with double cream and condensed milk.

This is how the magic happens…

So after seeing the ingredients and the fact that is a no bake tart, you may be wondering how to get it to have a creamy thick texture. The trick is in the cooking of the cream. Despite being a no bake dessert, this tart does need a little bit of cooking, however, it takes no time and it makes all the difference. By simmering the double cream for a couple of minutes, excess liquid will evaporate and this will result in a thick texture once it cools down.

So, what’s in it?

I feel like I have said it a hundred times, but this no bake lemon tart is really the easiest tart you’ll make and it only needs 6 ingredients! This is all you will need:

• Double cream
• Condensed milk
• Lemons
• Vanilla bean paste (you can use vanilla extract instead)
• Biscoff biscuits
• Butter

The key to success

This is a very easy tart, but following the steps described in the right order is extremely important. You should never add lemon juice to the double cream before heating it up, if you do it, the double cream will curdle and the whole tart will be ruined (yes, I am talking from experience).

Easy No Bake Lemon Tart with Biscoff Crust

Ingredients:

For the biscuit base:

• 250 gr of Biscoff biscuits
• 90 gr of butter, melted

For the cheesecake:

• 500 ml of double cream
• 50 ml of condensed milk
• The zest of 2 medium lemons
• The juice of 1 and 1/2 medium lemons
• 2 tsp of vanilla bean paste

Method:

1. Using a rolling pin or a food processor, blend the biscuits until they turn into crumbs. Then, transfer the biscuit crumbs into a bowl and pour melted butter over it. Mix well using a spatula.
2. Transfer the mix to a springform baking pan greased with some butter and spread it over the bottom and up the sides, firmly pressing down using your hands or the bottom of a glass. Put it in the freezer until ready to use.
3. Once the base is done, start with the filling. In a large pot, cook the double cream, condensed milk and vanilla bean paste over medium to low heat until it starts simmering, use a spatula to stir often and make sure it doesn’t burn. Make sure you use a larger pot than you think you’ll need, the cream will start to raise in the pot and it can spill over. Allow to simmer for 2-3 minutes and then take off the heat.
4. Transfer into a glass bow or jar and add the lemon zest and lemon juice. Mix well using a whisk. Feel free to try the mix as you are adding the lemon so it’s to your taste.
5. Pour the filling onto the crust and leave to chill for at least 2 hours or (preferably) overnight.
6. NOTE: the measurements in this recipe are specific for a 18-20 cm (7-8 inch) springform baking pan.