Description
A refreshing and indulgent dessert, this Sweet & Salty Strawberry Pretzel Tart combines a crunchy salted pretzel crust with creamy filling and juicy fresh strawberries for the perfect balance of flavor and texture.
Ingredients
- 2 cups salted pretzels, finely crushed
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream or whipped topping
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp strawberry jam or glaze (optional, for brushing)
Instructions
Preheat the oven to 350°F (175°C). Grease a tart pan or pie dish.
- In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture evenly into the bottom and up the sides of the tart pan.
- Bake for 8–10 minutes, then let the crust cool completely.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream or whipped topping until fully combined and fluffy.
- Spread the cream cheese filling evenly into the cooled crust and smooth the top.
- Arrange sliced strawberries decoratively on top of the filling.
- Optional: Brush strawberries with strawberry jam or glaze for shine and added flavor.
- Refrigerate the tart for at least 2 hours before serving to allow the filling to set.
Notes
- For a firmer crust, press firmly and chill before baking.
- Use a food processor to finely crush pretzels for best results.
- Add strawberries just before serving to maintain crust texture.
- Mascarpone can be used in place of cream cheese for a richer filling.
- Store-bought whipped topping or homemade whipped cream both work well.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
