No-bake 4th of July Tart with Strawberries and Blackberries
With a heavenly Lotus Biscoff crust, a creamy filling infused with strawberries and blackberries, and charming fruit decorations. Easily adaptable to be gluten- and lactose-free, it's a delightful treat perfect for a hot Independence Day celebration, ready in under 90 minutes!
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Equipment
- Rectangular tart tin 14x4.5 inch
- 2 Mixing bowls big
- Wooden spoon
- 2 Mixing bowls small, for the fruits
- Fork
- Silicone spatula
- Electric chopper optional
Ingredients
- 8.8 oz Lotus Biscoff Cookies or a gluten-free alternative
- 1 stick Butter or Margarine, unsalted
- ¼ cup Coconut fat or oil
- ⅓ cup Dextrose or Xylitol
- 16 oz Cream cheese or a plant-based alternative
- 1 Tbsp Lemon zest
- 1 cup Blackberries fresh
- 1 cup Strawberries fresh
- Non-stick spray for the tin
Instructions
- Prepare the tart tin by spraying it with Non-stick spray.Non-stick spray
- Create the crust by combining 1 stick Butter (melted) with crushed 8.8 oz Lotus Biscoff Cookies and pressing the mixture into the tart tin.8.8 oz Lotus Biscoff Cookies, 1 stick Butter
- Place the crust in the fridge until the cream is ready.
- Heat ¼ cup Coconut fat or oil and mix with ⅓ cup Dextrose, 16 oz Cream cheese, and 1 Tbsp Lemon zest to form the filling.¼ cup Coconut fat or oil, ⅓ cup Dextrose, 16 oz Cream cheese, 1 Tbsp Lemon zest
- Spread the filling over the crust.
- Mash half of 1 cup Blackberries and half of 1 cup Strawberries separately, then layer them alternately over the filling.1 cup Blackberries, 1 cup Strawberries
- Garnish with the rest of the fruit and sprinkle with cookie crumbs.
- Freeze for 1 hour, remove from the tin, let thaw slightly, slice, and serve.
Nutrition
Serving: 1Serving | Calories: 402kcal | Carbohydrates: 29g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 268mg | Potassium: 110mg | Fiber: 1g | Sugar: 12g | Vitamin A: 788IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg
Calories: 402kcal
Servings: 12 Servings
