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Dairy Free Lemon Tart with Pretzel Crust

Dairy Free Lemon Tart with Pretzel Crust

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Prep Time 20 minutes
Set Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8
Course: Dessert
Ingredients Equipment Method

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

Equipment

  • Tart Pan
  • Food Processor or Blender

Method
 

Crust
  1. Preheat your oven to 350° F.
  2. 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.
  3. In a circular tart pan with a removable bottom, add the crust mixture to the pan, pressing down to form the crust shape.
  4. Bake the crust for 8-10 minutes.
  5. When the crust is done baking, you can gently reshape the crust in any areas, need be.
Tart
  1. Whisk together all ingredients on the stove over medium heat for 5-10 minutes, stirring constantly.
  2. Once the filling thickens slightly (it should cover the back of a spoon or spatula), pour it into the cooled crust.
  3. 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.
  4. Once set, decorate with fresh strawberries and serve immediately as it can soften quickly (but will still be delicious!).