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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
Course Dessert
Servings 8

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!).