No Bake Lemon and Raspberry Tart
This delicious No Bake Lemon & Raspberry Tart is SO easy to make. Sweet and zingy, it's a great summer dessert and is so quick to prepare!
Servings: 8 servings
Calories: 485kcal
Equipment
- 9 inch tart case
Ingredients
- 300 grams Digestive Biscuits or Graham Crackers
- 150 grams Melted Unsalted Butter
- 300 ml Double or Heavy Cream
- 100 grams Caster Sugar
- 50 ml Fresh Lemon Juice 3 tbsp plus 1 tsp
- 200 grams Fresh Raspberries
Instructions
- Add the caster sugar and cream into a medium sized saucepan (the mixture will bubble up!) over low heat. Stir regularly until the sugar has completely melted into the cream.
- Allow the mixture to bubble for 2 minutes (no more! I set a timer), stirring constantly. Keep the heat on low and make sure you are stirring thoroughly so that none of the mixture can stick to the bottom of the pan.
- Remove from the heat and stir in the lemon juice. Allow to cool a little while you prepare the base.
- Add the digestives or graham crackers to a food processor and blitz until resembling fine breadcrumbs. You can also place them in a food safe bag and bash with a rolling pin until crumbled.
- Mix in the melted butter until fully combined - the mixture will resemble damp sand. Then press the mixture into a 9 inch tart case making sure the bottom and sides are equally covered.
- Scatter half of the raspberries (100g) over the bottom of the tart case, then pour the lemon mixture carefully over the top. I like to use a fork to press the raspberries down so they are all fully covered by the lemon mixture.
- Place in the fridge to cool and set for a minimum of 4 hours, ideally overnight.
- To serve, decorate with the remaining raspberries and any other fruit you like!
Nutrition
Calories: 485kcal | Carbohydrates: 46g | Protein: 4g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 92mg | Sodium: 327mg | Potassium: 127mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1028IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg