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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
Ingredients:
Crust:
- 1 cup LesserEvil Lemonade Popcorn, crushed
- 3 cups gluten free pretzels, crushed
- 1/4 cup vegan butter, melted
- 1/4 cup raw honey
Tart:
- 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
Directions:
Crust:
- Preheat your oven to 350 degrees 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 your 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 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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