This honey lemon pretzel tart has a sweet and salty pretzel crust, and a no-bake honey lemon filling, and is topped with fresh fruit. Not only is this recipe easy to make, but it is delicious as well!
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Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a food processor or blender, add the graham crackers and pretzels. Pulse until the mixture is fine crumbs.
Add the melted butter and 2 tablespoons of honey. Pulse until the mixture looks like dough.
Press the dough mixture into the tart pan. Make sure the crust is flat. Place the pan into the preheated oven and bake for 8 minutes or until the crust is toasted.
Add the remaining honey, heavy cream, and lemon zest to the cooking pot. Bring the mixture to a boil over high heat. Once boiling, stir continuously and boil for 2 minutes. Then, remove from heat.
Whisk in lemon juice and vanilla extract into the cooking pot. Let the mixture cool for 10 minutes.
Once cooled, pour the mixture into the baked crust. Cover and chill for at least 1 hour before serving. Before serving, add fresh berries to the top of the honey lemon pretzel tart. Enjoy!
Notes
u003cliu003eIf you don’t have a food processor, I recommend crushing the graham crackers and pretzels first before using a blender. You can do this by adding the ingredients in a ziploc bag and then using an object, such as a jar, to crush the ingredients.u003c/liu003eu003cliu003eUse a large cooking pot for the cream mixture and stir continuously. This will help prevent the mixture from boiling over.u003c/liu003eu003cliu003eFor best results, I recommend chilling the tart overnight.u003c/liu003e
Nutrition Facts
Honey Lemon Pretzel Tart
Amount per Serving
Calories
300
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.