Creamy No-Bake Lemon Tart

Method

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.