Prep Time: 30 minutes | Set Time: 4+ hours (preferably overnight) | Total Time: 4 hours 30 minutes | Skill Level: Easy | Yield: One 9-inch tart (serves 10-12)
Introduction
Welcome sunshine to your table with this stunning No-Bake Lemon Tart with Raspberries & Basil. It’s the ultimate dessert for warm days when you crave something bright, refreshing, and impressively elegant without turning on the oven. The creamy, tangy lemon filling sits atop a buttery, nutty crust, all crowned with a jewel-like layer of raspberries lightly kissed with basil syrup. It’s a beautiful balance of sweet, tart, and herbaceous that will wow your guests and delight your tastebuds.
Why You’ll Love This Recipe
No Oven Required: Perfect for hot weather or small kitchens.
Make-Ahead Marvel: Needs to set for several hours, making it ideal for preparing the day before a gathering.
Restaurant-Worthy Presentation: The glossy raspberry topping makes it look like it came from a patisserie.
Flavor Harmony: The classic lemon-raspberry duo is elevated with a subtle, sophisticated hint of fresh basil.
Ingredients
For the Crust:
200g (about 7 oz or 2 cups) digestive biscuits or graham crackers
100g (7 tbsp) unsalted butter, melted
30g (¼ cup) finely ground almonds (optional, for extra flavor)
Pinch of sea salt
For the Lemon Filling:
400ml (1 ⅔ cups) heavy cream or double cream, cold
1 (14 oz) can sweetened condensed milk
Zest of 2 large lemons
125ml (½ cup) fresh lemon juice (from about 3-4 lemons)
1 tsp pure vanilla extract
For the Raspberry-Basil Topping:
300g (about 2 ½ cups) fresh raspberries, divided
80g (⅓ cup) granulated sugar
60ml (¼ cup) water
4-5 large fresh basil leaves, plus more for garnish
1 tsp powdered gelatin (or ½ sheet gelatin)
1 tbsp cold water (for gelatin)
Equipment:
9-inch fluted tart pan with removable bottom
Food processor or rolling pin and zip-top bag
Mixing bowls
Electric hand mixer or stand mixer
Small saucepan
Fine mesh sieve
Instructions
Step 1: Prepare the Crust
Process Biscuits: Place the digestive biscuits in a food processor and pulse until you have fine crumbs. (No processor? Place them in a sturdy zip-top bag and crush with a rolling pin).
Combine: Transfer crumbs to a bowl. Mix in the ground almonds (if using) and a pinch of salt. Pour over the melted butter and stir until the mixture resembles wet sand and holds together when pinched.
Press into Pan: Pour the crumb mixture into your tart pan. Using the back of a spoon or a flat-bottomed glass, press firmly and evenly over the bottom and up the sides of the pan.
Chill: Place the crust in the refrigerator to set for at least 30 minutes while you make the filling.
Step 2: Make the Lemon Filling
Whip Cream: In a large bowl, whip the cold heavy cream until it forms soft peaks.
Combine: In another bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. The mixture will thicken slightly as the acid from the lemon juice reacts with the condensed milk.
Fold Together: Gently fold the whipped cream into the lemon mixture until fully combined and smooth. Be careful not to deflate the cream.
Assemble: Remove the chilled crust from the fridge. Pour the lemon filling into the crust, spreading it evenly with an offset spatula. Gently tap the pan on the counter to remove any air bubbles.
Set: Return the tart to the refrigerator to set for at least 4 hours, but preferably overnight for the firmest slice.
Step 3: Prepare the Raspberry-Basil Glaze
*This step is best done 1-2 hours before you plan to serve the tart.*
Make Syrup: In a small saucepan, combine 200g of the raspberries, sugar, water, and basil leaves. Cook over medium heat, mashing the berries gently with a spoon, until the berries break down and the sugar dissolves (about 5-7 minutes).
Strain: Remove from heat. Press the mixture through a fine mesh sieve into a clean bowl, using the back of a spoon to extract all the liquid and pulp. Discard the seeds and basil leaves.
Bloom Gelatin: Sprinkle the powdered gelatin over the 1 tbsp of cold water in a small dish. Let it sit for 5 minutes to “bloom” (it will become solid and spongy). If using sheet gelatin, soak it in cold water for 5 minutes, then squeeze out excess water.
Dissolve Gelatin: Stir the bloomed gelatin into the warm raspberry syrup until it is completely dissolved. If the syrup has cooled, warm it gently for 20 seconds.
Cool: Let the syrup cool to room temperature (about 20-30 minutes). It should be slightly thickened but still pourable.
Step 4: Final Assembly
Arrange Berries: Once the lemon filling is completely set, arrange the remaining 100g of fresh raspberries over the surface of the tart.
Add Glaze: Slowly and carefully pour the cooled raspberry-basil glaze over the arranged berries, using a spoon to guide it and coat them evenly.
Final Chill: Return the tart to the refrigerator for at least 1 hour to allow the glaze to set fully.
How to Serve
Carefully remove the tart from the pan by placing the base on a can or glass and letting the ring fall away. Transfer to a serving plate.
Garnish with small, fresh basil leaves or a light dusting of lemon zest.
Use a sharp knife, dipped in hot water and wiped clean between cuts, for perfect slices.
Serve chilled.
Storage & Make-Ahead Tips
Storage: Keep the tart covered in the refrigerator for up to 3 days.
Make-Ahead: This is the perfect make-ahead dessert. You can prepare the entire tart 1-2 days in advance. Add the raspberry glaze the day you plan to serve it for the freshest berry appearance.
Freezing: The tart can be frozen (without the fresh berry topping/glaze) for up to 1 month. Thaw overnight in the refrigerator before adding the glaze and serving.
Nutrition Information (Per Serving, based on 12 servings)
Nutrient Amount % Daily Value*
Calories ~380 kcal
Total Fat 23g 29%
Saturated Fat 14g 70%
Cholesterol 70mg 23%
Sodium 120mg 5%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Sugars 30g
Protein 5g
Vitamin D 1mcg 6%
Calcium 130mg 10%
Iron 1mg 6%
Potassium 220mg 4%