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No Bake Lemon Tart with Raspberries topped with fresh raspberries and mint leaves.
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No-Bake Lemon Tart

A refreshing dessert combining citrusy lemon with sweet raspberries and aromatic basil, perfect for summer gatherings.
Course Dessert, Sweet Treat
Cuisine American, Summer
Keyword Basil, Lemon Tart, No-Bake Dessert, Raspberries
Prep Time 30 minutes
Total Time 4 hours
Servings 8 servings
Calories 350kcal

Ingredients

For the crust

  • 1.5 cups digestive biscuit crumbs (or graham cracker crumbs) Provides a sweet, crumbly base.
  • 0.25 cups unsalted butter, melted Adds richness and binds the crust.

For the filling

  • 2 cups heavy cream Creates a luscious, creamy filling.
  • 1 cups mascarpone cheese Adds velvety smoothness.
  • 0.5 cups fresh lemon juice Infuses the tart with vibrant zing.
  • Zest of 2 lemons lemon zest Enhances lemon flavor.
  • 0.25 cups powdered sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Rounds out the flavors.

For the toppings

  • 0.5 cups fresh raspberries Adds a pop of color and flavor.
  • 2 tablespoons fresh basil leaves, finely chopped Brings a unique flavor profile.
  • to taste fresh basil sprigs for garnish A beautiful touch for presentation.

Instructions

Preparation

  • Combine the digestive biscuit crumbs and melted butter in a bowl; mix until well combined.
  • Press the mixture into the base of a tart pan to form the crust and refrigerate for 20-30 minutes to set.
  • In another bowl, whisk together heavy cream, mascarpone cheese, lemon juice, lemon zest, powdered sugar, and vanilla extract until smooth.
  • Pour the filling over the chilled crust and spread evenly.
  • Cover and refrigerate for at least 4 hours, or preferably overnight.
  • Before serving, top with fresh raspberries and finely chopped basil, garnishing with basil sprigs.
  • Slice and serve.

Notes

Ensure heavy cream is very cold before whipping and do not skip the chilling step for the best texture.