Strawberry-Pretzel Tart

Strawberry pretzel tart, AKA strawberry pretzel salad (go figure!), might sound a little strange, but trust me—it strikes the perfect balance of whimsical and classic, sweet and salty. The pretzel crust proves to be an ideal complement to the rich cream cheese layer and the sweet strawberries with their Jell-O glaze. Plus, as impressive-looking as it is, it also happens to be deceptively simple to make, making it a must for summer potlucks, BBQs, and celebrations of all sorts. Here’s everything you need to know to get it just right.

What People Are Saying:
"Astoundingly good - the proportions are perfect, and the saltiness of the pretzels really adds to the 'drama'. Loved it!" - PurpleRing

"Big hit for a gathering. Easy to make, delicious and a light dessert." - RedCupcake

What Is Strawberry Pretzel Tart?

No matter whether you call it a tart or a salad, this fruity dessert begins with a homemade pretzel crust, followed by a simple cheesecake layer, and crowned with sliced strawberries set in a strawberry Jell-O topping. The result: a salty-sweet layered dessert that's practically guaranteed to be a smash hit at your next potluck.

How To Make a Strawberry Pretzel Tart

INGREDIENTS

CRUST

• Pretzels: For me, the pretzels are the most revelatory part of this recipe. You’ve probably had plenty of cookie crusts, but pretzels provide a uniquely compelling salty crunch that contrasts beautifully with the sweet layers on top. For the best texture, be sure the pretzels are finely crushed. Pulsing them in a food processor makes quick, even work of this task.
• Butter: Binds the pretzels into a cohesive whole and adds richness and flavor to the crust. Unsalted butter is the smart choice because the pretzels are salty enough on their own.
• Granulated Sugar: Provides a sweet counterweight to the salty pretzels and enables the crust to caramelize slightly during baking, for an additional layer of complexity.

CHEESECAKE LAYER

• Cream Cheese: Provides the tart, creamy base for the cheesecake layer. The cheesecake should be pillowy and smooth, so it’s important to start with softened cream cheese. Letting the cream cheese sit for 30 to 60 minutes at room temp will get the job done. Or if you’re in a hurry, you can microwave the cream cheese in 10-second increments, until slightly soft but not melted.
• Granulated Sugar: Balances the tartness of the cream cheese and amplifies the flavor of the cheesecake layer.
• Vanilla Extract: Serves as a flavor enhancer, bringing depth and well-rounded flavor to the cheesecake.
• Heavy Cream: Cream cheese on its own would be too heavy for this tart, but something wonderful happens when you add heavy cream to the mix: Beaten to medium peaks, the heavy cream adds an airy, silky lightness while simultaneously enriching the cheesecake. How’s that for a neat trick!

STRAWBERRY TOPPING

• Granulated Sugar: The topping begins with a simple syrup of equal parts sugar and water.
• Cornstarch: I use cornstarch to thicken the simple syrup and transform the topping into a glaze with a lovely glossy finish.
• Strawberry Jell-O: Boosts the flavor of the fresh strawberries and holds the strawberries in place so the tart maintains its shape when sliced.
• Strawberries: It’s the sliced berries that give this dessert much of its visual appeal. Two things to bear in mind: (1) Use ripe but firm strawberries—overripe berries will turn to mush; and (2) Pat the berries dry—excess moisture is an enemy of the cheesecake layer and the gelatin.

STEP-BY-STEP INSTRUCTIONS

The first thing to get out the way is the crumb crust. Start by preheating your oven to 350°. Next, in a large bowl, stir the pretzels, butter, and sugar with a flexible rubber spatula until combined; the mixture should bear some resemblance to wet sand.

Now, scrape the pretzel mixture into a 10" tart pan and press it firmly into the bottom using the base of a measuring cup; make sure to cover the bottom evenly. If this is your first time making a crumb crust, you should know that a well-packed crust is key to ensuring the crust holds together and slices well without crumbling to pieces.

Pop the pan in the oven and bake the crust for 8 minutes, then transfer to a wire rack and let cool completely.

All right, let's move on to the cheesecake layer. Grab your handheld electric mixer for this step and make sure you’re starting with softened cream cheese. Place the cream cheese in a large bowl and beat until creamy and smooth. Add the sugar and vanilla extract and beat until combined. Now, pour in the cream and beat until medium peaks form. What the heck are “medium peaks”? Well, lift out the beaters and holding them upright: The whipped mixture should terminate in peaks that just curl over at the tip.

Once you've nailed those perfect peaks, spread the cheesecake layer over the cooled pretzel crust.

Now, let’s tackle our strawberry topping. You’ll need a small saucepan for this. Bring the sugar, water, and cornstarch to a boil and cook for 2 minutes, whisking constantly to dissolve the sugar and cornstarch. You’ll notice the mixture beginning to thicken as it cooks. Remove the saucepan from the heat and gradually whisk in the Jell-O until dissolved and evenly combined; be sure to avoid adding the Jell-O while the cornstarch mixture is still boiling—too much heat can impair gelatin’s setting power. Let cool 5 minutes.

Finally, arrange the sliced strawberries in a single layer over the cream cheese layer; it’s okay if the strawberries overlap slightly. Pour the Jell-o mixture over the strawberries, making sure all the berries are coated; this glaze helps to hold the berries in place. Refrigerate the tart until the topping is firm and set, at least 2 hours.

Full list of ingredients and directions can be found in the recipe below.

Variations

This dessert is a party staple for a reason, but if you’re looking to shake things up, you can always go crazy with the toppings! Dollop on some homemade whipped cream to enhance the sweet, or sprinkle on some chopped nuts or pretzels to up the salty factor.

Recipe Tips

• Can I make it ahead? Absolutely! Because this salad needs ample time in the fridge to allow the Jell-O to set, this is the perfect make-ahead dessert. Make it in the morning, then wrap and store it in the fridge until ready to serve.
• Treat the Jell-O gently: Too much heat will break down the gelatin, diminishing its setting power and turning your topping runny. You can avoid this eventuality by letting the cornstarch mixture cool slightly (2 minutes, maybe) before gradually whisking in the Jell-O. Do be sure to whisk constantly while adding the Jell-O so it dissolves smoothly and evenly.

Storage

If you have any leftovers, transfer them to an airtight container or cover with plastic wrap and store in the fridge for up to 3 days.