Cucumber-Lime Cream Tart with Pretzel Crust
This is not your average tart. Bright, cool cucumber and zesty lime come together in a smooth, citrusy filling that’s surprisingly refreshing and just sweet enough. Set in a buttery pretzel crust, it’s the kind of dessert that feels both beachy and elevated. Think key lime pie but with a botanical twist and a salty snap at the base.
It’s fresh, punchy, and totally unexpected.
Ingredients
For the Pretzel Crust:
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1 ½ cups crushed pretzels
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the Cucumber-Lime Filling:
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1 large cucumber, peeled and roughly chopped
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½ cup freshly squeezed lime juice (about 4 limes)
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1 tablespoon lime zest
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1 can (14 oz) sweetened condensed milk
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4 oz cream cheese, softened
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½ cup heavy cream
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Pinch of salt
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Optional: a drop of natural green food coloring for pop
For Garnish:
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Extra lime zest
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Thin cucumber ribbons or curls (optional)
Instructions
1. Make the Crust Preheat your oven to 350°F. Mix crushed pretzels, sugar, and melted butter until combined. Press into the bottom and sides of a tart pan. Bake for 10 minutes, then cool completely.
2. Blend the Filling In a blender, puree the cucumber until smooth. Strain through a fine mesh sieve to remove pulp—you want about ⅓ cup of cucumber juice. In a mixing bowl, combine cucumber juice, lime juice, zest, condensed milk, cream cheese, heavy cream, salt, and (if using) a drop of food coloring. Whisk or blend until silky and fully combined.
3. Fill and Chill Pour the filling into the cooled pretzel crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
4. Garnish and Serve Top with lime zest and cucumber curls just before serving. Slice and enjoy cold.
Pro Tips / Notes
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Cucumber juice tip: Use a spoon to scoop out the seeds before blending for a smoother texture.
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Make-ahead: This tart sets up beautifully overnight, making it perfect for prepping ahead.
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Crust swap: You can sub in graham crackers if you’re not feeling pretzels—but don’t. The salty crunch makes this dish sing.
Nutritional Estimates (per slice, based on 8 servings)
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Calories: ~310
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Fat: 18g
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Carbs: 35g
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Protein: 4g
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Sugar: 21g
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Sodium: 240mg
If you’re looking to surprise your guests—or yourself—this cucumber-lime tart is it. It’s refreshing, creamy, salty-sweet, and totally unlike anything you’ve had before. Serve it cold and watch it disappear.
Spiced Churro Apple Shortcakes
We’re flipping the classic shortcake into fall-fair mode with soft, cinnamon-sugar biscuits layered with warm spiced apples and cinnamon cream. These are handheld, fork-and-knife optional, and they bring all the cozy vibes with a little indulgent twist.
Dessert or breakfast? Honestly, who cares.
Ingredients
For the Churro Shortcakes:
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2 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ cup cold unsalted butter, cubed
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¾ cup heavy cream
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1 egg (for egg wash)
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2 tablespoons cinnamon sugar (for topping)
For the Apple Filling:
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3 medium apples (Honeycrisp or Fuji), peeled and diced
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2 tablespoons butter
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¼ cup brown sugar
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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Pinch of salt
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1 teaspoon lemon juice
For the Cinnamon Cream:
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1 cup heavy cream
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2 tablespoons powdered sugar
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½ teaspoon ground cinnamon
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½ teaspoon vanilla extract
Instructions
1. Bake the Churro Shortcakes Preheat oven to 400°F. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Cut in the cold butter until mixture resembles coarse crumbs. Stir in cream just until dough comes together. Roll out to ¾” thick and cut into circles.
Brush tops with egg wash and sprinkle with cinnamon sugar. Bake on a lined tray for 12–15 minutes until golden. Cool completely.
2. Make the Apple Filling In a skillet, melt butter and add diced apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Cook over medium heat until the apples are soft and caramelized, about 10 minutes. Let cool slightly.
3. Whip the Cream Beat the heavy cream, powdered sugar, cinnamon, and vanilla together until soft peaks form.
4. Assemble Slice shortcakes in half. Layer the bottom half with cinnamon cream, then warm apple mixture, and top with the other shortcake half. Add a little extra cream or dust with powdered sugar if you're feelin' it.
Pro Tips / Notes
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Make it mini: Use a biscuit cutter to make bite-sized versions for a party tray.
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Cream shortcut: You can use stabilized whipped topping if needed, but real whipped cream brings the flavor.
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Apple swap: Pears or even peaches would work great here too.
Nutritional Estimates (per assembled shortcake, based on 6 servings)
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Calories: ~420
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Fat: 24g
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Carbs: 48g
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Protein: 5g
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Sugar: 22g
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Sodium: 290mg
