Strawberry Pretzel Tart

Okay this is so yummy!
Did any of ya'lls parents or grandparents make a strawberry pretzel salad when you were growing up?
Well make this recipe and it'll be like your grandma is making it for you all over again!

This recipe is from The Wood and Spoon and I seriously love her stuff! She has some AMAZING cake recipes that I have made, and even a chicken pot pie recipe that I have posted on here too!
Seriously, check. her. out.

Hope you LOVE it!


Strawberry Pretzel Tart


For the pretzel crust - 

  • ounces of pretzels
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup, or 1 stick, or unsalted butter, melted

For the cheesecake filling - 

  • 1 8oz block of cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream
  • 1 pound strawberries, hulled and sliced


To prepare the crust - 

  1. Preheat the oven to 350 degrees.
  2. In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine. Alternatively, you can crush the pretzel and stir the other ingredients in to combine.
  3. Pat out the crumbs into the bottom and sides of a 10″ tart pan. Bake in the oven for 8-10 minutes until set. Allow to cool completely before using.

To prepare the cheesecake filling - 
  1. Beat the cream cheese, sugar, and vanilla on medium speed in the bowl of a stand mixer until smooth and without lumps. Scrape the sides of the bowl as needed.
  2. In a separate bowl, whip the heavy cream using a whisk or whisk attachment of a stand mixer until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture. Once fairly integrated, add the remaining whipped cream and continue to fold until uniform. Take care not to overwork the mixture as this can cause it to lose its fluffiness. Spread the mixture out into the bottom of the cooled tart crust. Allow to chill in the fridge until ready to serve. Once ready to eat, arrange the sliced berries to decorate the top of the tart. Serve chilled.



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