Description
A refreshing no-bake tart featuring zesty lemon, fresh raspberries, and aromatic basil for a unique flavor.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy cream
- Topping:
- 1 cup fresh raspberries
- Fresh basil leaves, for garnish
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan.
- Refrigerate the crust for 15 minutes to set.
- In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the lemon mixture.
- Pour the filling into the prepared crust and smooth the top.
- Refrigerate the tart for at least 4 hours or until set.
- Before serving, top with fresh raspberries and basil leaves.
Notes
For the best flavor, use ripe raspberries and fresh basil. This tart can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: American
- Cuisine: Dessert
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 5g