Strawberry Pretzel Tart

Use the leftover strawberries from making the syrup to spread on toast or dollop on top of ice cream.

Strawberry Pretzel Tart
Yields: 1 (9-Inch) Tart
  • 1½ cups crushed pretzels
  • ½ cup unsalted butter, melted
  • ⅓ cup firmly packed light brown sugar
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Strawberry Syrup (recipe follows), divided
  • 1 pound fresh strawberries, hulled and quartered
  1. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray.
  2. In a medium bowl, stir together crushed pretzels, butter, and brown sugar. Press mixture into bottom and up sides of prepared skillet.
  3. Bake until lightly browned, about 15 minutes. Let cool completely on a wire rack.
  4. In a large bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until combined. Add cream and ⅓ cup Strawberry Syrup, and beat at high speed just until stiff peaks form. Fold in 2 cups of strawberries. Spread mixture into prepared crust.
  5. Top with remaining strawberries. Cover and refrigerate for at least 1 hour or overnight. Drizzle with remaining ⅓ cup Strawberry Syrup just before serving.

Strawberry Syrup
Yields: ⅔ cup
  • ¾ pound fresh strawberries, hulled and chopped
  • ⅓ cup sugar
  • 3 tablespoons water
  • ⅛ teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  1. In a medium saucepan, bring strawberries, sugar, 3 tablespoons water, and salt to a boil over medium heat. Reduce heat, and simmer until strawberries are just tender, about 12 minutes. Remove from heat, and let cool completely. Stir in lemon juice.
  2. Strain mixture through a fine-mesh sieve into a small bowl, gently pressing solids with a spatula to extract as much liquid as possible. Cover and refrigerate for up to 1 week.



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