1. 250g sugar-free digestive biscuits

  2. 50g salted baked pretzel twists

  3. 125g unsalted butter, melted

  4. 4 tsp Queen Vanilla Exract 99% Sugar-Free and Alcohol Free

  5. 1/3 cup honey

  6. 750g thickened cream

  7. Zest and juice from 1 large lemon (roughly 2 tbsp zest + 1/3 cup lemon juice)

  8. Strawberries and lemon zest (to serve)


  1. 1

    Place the biscuits and pretzels in a food processor and pulse until the mixture resembles breadcrumbs. Add the melted butter and 2 tsp vanilla and pulse a couple of times to combine, then transfer to a loose bottom 22cm tart tin and press the biscuit crumb into the base and sides.

  2. 2

    In a large saucepan combine the cream, honey and lemon zest and bring to a boil. Simmer for an additional 5 minutes, then remove from the heat and whisk in the lemon juice &
    remaining 2 tsp vanilla. Set aside to cool for 10 mins.

  3. 3

    Carefully pour the lemon cream into the crust then chill for a minimum of 3 hours or overnight. To serve, remove the tart from the pan and top with fresh strawberries and
    lemon zest.

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