This strawberry pretzel tart has a sweet and salty pretzel crust, a no-bake cheesecake filling, and is topped with fresh strawberries.
For the pretzel crust
5 ounces (ends up being about 1–1/2 cups of crumbs) of pretzels
1/4 cup (55 gm) brown sugar
Heaping 1/4 teaspoon salt
1/2 cup /1 stick (115 gm) of unsalted butter, melted
For the cheesecake filling
1– 8 ounce block (225 gm) of cream cheese, at room temperature
3/4 cup (150 gm) sugar
1 teaspoon vanilla
1 cup (240 mL) heavy whipping cream
1 lb (450 gm) of strawberries, hulled and sliced
To prepare the crust
Preheat the oven to 350 degrees.
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.
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
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.
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.
Pretzel crust is best eaten within two days of preparation. It maintains its delicious flavor for several days but the crust can become soggy.