This Gluten Free and Dairy Free Lemon Tart with Pretzel Crust is silky and smooth with refreshing lemon flavor and low sugar. It’s easy to prep and pop into the fridge to set. Once it sets, you’ll see how it was worth the wait!
This recipe was created in partnership with LesserEvil
Dairy Free Lemon Tart with Pretzel Crust
This Dairy Free Lemon Tart with Pretzel Crust is also naturally gluten free and lower in sugar while being easy to whip up. The hardest part of the recipe is waiting for the tart to set in the fridge, everything else is super simple!
When making this, be sure to follow the steps and ingredients closely as if you sub anything out or don’t follow the instructions, it may not turn out the same! Also, please note that this tart is meant to be soft and light, so be sure to enjoy it immediately out of the fridge to avoid it melting too much!
DIETARY NOTES
This tart is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free (using compliant pretzels)
- soy free (using compliant pretzels)
- lower sugar (using monkfruit sweetener in place of sugar)
- dairy free
- vegetarian
Hungry for more?
Try these desserts next:
- Chocolate Hazelnut Spread
- Refined Sugar Free Chocolate Avocado Mousse
- Easy Coconut Cookies and Cream Ice Cream
- Vegan Chickpea Cookie Dough
- Healthified Buckeyes
- Healthyish Puppy Chow
- Healthy Gluten Free Cosmic Brownies
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Dairy Free Lemon Tart with Pretzel Crust
Equipment
- Tart Pan
- Food Processor or Blender
Ingredients
Pretzel Crust
- 1 cup popcorn, crushed (LesserEvil Lemonade Popcorn adds a fun flavor, can sub pretzels need be)
- 3 cups gluten free pretzels, crushed (I use Quinn)
- ¼ cup vegan butter, melted (I use Miyokos)
- ¼ cup raw honey
Lemon Tart Filling
- 1 ¾ cup scoop-able canned coconut cream (chilled in the refrigerator, need be)
- ½ cup monkfruit sugar (can sub white sugar or white coconut sugar)
- 3 small lemons, zested and juiced (about ⅓ cup)
- ⅓ cup arrowroot flour
- 2 tbsp vegan butter
- 1 ½ tsp vanilla extract
Garnishes (Optional)
- strawberries
- flowers
Instructions
Crust
- Preheat your oven to 350° F.
- In a food processor, pulse popcorn and pretzels until they are crushed into a combination of small pieces and powder. In a large bowl, combine the popcorn/pretzel mixture with melted butter and honey and stir to combine.
- In a circular tart pan with a removable bottom, add the crust mixture to the pan, pressing down to form the crust shape.
- Bake the crust for 8-10 minutes.
- When the crust is done baking, you can gently reshape the crust in any areas, need be.
Tart
- Whisk together all ingredients on the stove over medium heat for 5-10 minutes, stirring constantly.
- Once the filling thickens slightly (it should cover the back of a spoon or spatula), pour it into the cooled crust.
- Place the tart in the refrigerator to set for 5 hours, at least, and up to overnight. Note that the tart will be a soft and silky in texture, not super firm.
- Once set, decorate with fresh strawberries and serve immediately as it can soften quickly (but will still be delicious!).
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