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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
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.
CRUST
CHEESECAKE LAYER
STRAWBERRY TOPPING
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.
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.
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.
crushed pretzels
(1 1/2 sticks) unsalted butter, melted
(50 g.) granulated sugar
(8-oz.) pkg. cream cheese, softened
(150 g.) granulated sugar
pure vanilla extract
heavy cream
(100 g.) granulated sugar
water
cornstarch
plus 1 1/2 tsp. Strawberry Jell-O mix
fresh strawberries, sliced
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