Gluten Free & Dairy Free Strawberry Lemonade Tart

Gluten Free & Dairy Free Strawberry Lemonade Tart

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Gluten Free & Dairy Free Strawberry Lemonade Tart

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Gluten Free & Dairy Free Strawberry Lemonade Tart
Recipe, Styling & Photos: Kayla Breeden Falconer, Kayla’s Kitch and Fix


Made with fresh lemons, LesserEvil Lemonade Popcorn and strawberries, this  strawberry lemonade tart is sure to be a summer favorite. Plus, it's gluten & dairy free! 

Time: 20 minutes prep, 5-overnight to set



  • 1 cup LesserEvil Lemonade Popcorn, crushed
  • 3 cups gluten free pretzels, crushed
  • 1/4 cup vegan butter, melted
  • 1/4 cup raw honey



  • 1 3/4 cup scoop-able canned coconut cream, chilled in the refrigerator
  • 1/2 cup monk fruit sugar (can sub white sugar)
  • 3 small lemons, zested and juiced (about 1/3 cup)
  • 1/3 cup arrowroot flour
  • 2 tablespoons vegan butter
  • 1 1/2 tsp vanilla extract







  1. Preheat your oven to 350 degrees F.
  2. In a food processor, pulse popcorn and pretzels until they are crushed into a combination of small pieces and powder.
  3. In a large bowl, combine the popcorn/pretzel mixture with melted butter and honey and stir to combine.
  4. In a circular tart pan with a removable bottom, add the crust mixture to the pan, pressing down to form the crust shape.
  5. Bake the crust for 8-10 minutes.
  6. When the crust is done baking, you can gently reshape the crust in any areas, need be.


  1. Whisk together all ingredients on the stove over medium heat for 5-10 minutes, stirring constantly.
  2. Once your 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 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!).



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