Lemon Tart

8-9 Graham Crackers, (you want 1 cup of crumbs)

1 Cup Salted Pretzels

6 Tbsp. Butter, melted

1/3 Cup + 2 Tbsp. Honey

3 1/2 Cups Heavy Cream

5-6 Lemons, zested and juiced

1 Tsp. Vanilla Extract

Pinch of Kosher Salt

2 Cups Fresh Mixed Berries

Pre-heat your oven to 350 degrees Fahrenheit.

In a zip-lock bag or food processor crush your pretzels and graham crackers. Add the melted butter and 2 tbsp. honey and mix until well distributed.

Press the crumbs into a 8 or 9 inch tart pan with a removable bottom. Making sure the crust is pressed evenly throughout the pan. Bake for 8 minutes then remove from the oven and set aside.

Meanwhile, in a large pot, add in the heavy cream, remaining honey, and lemon zest. Bring this mixture to a boil and let it continue to cook for 5 minutes. After the 5 minutes turn off the heat and stir in the lemon juice, vanilla extract, and a pinch of salt. Let this cool in the pot for 10-15 minutes.

Pour in the lemon cream mixture into the prepared crust. Cover and chill in the refrigerator for a minimum of 2 hours or until set.

Before serving top with your fresh berries, and serve.