Strawberry Pretzel Tart

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Strawberry Pretzel Tart
Course Dessert
Cuisine American
Servings
servings
Ingredients
Crust
  • 2 cups crushed pretzels maybe about 4before you crush them
  • 1 1/2 sticks melted butter 3/4 cup
  • 1/4 cup Sugar
Cream Cheese Filling
  • 250 g softened cream cheese
  • 3/4 cup Sugar
  • 1 teaspoon vanilla paste
  • 1 1/2 cups whipped cream
Strawberry Topping
  • 1/2 cup Sugar
  • 1/2 cup water
  • 1 tablespoon corn flour
  • 1 1/2 tablespoons strawberry Jelly mix
  • 500 g fresh strawberries
Course Dessert
Cuisine American
Servings
servings
Ingredients
Crust
  • 2 cups crushed pretzels maybe about 4before you crush them
  • 1 1/2 sticks melted butter 3/4 cup
  • 1/4 cup Sugar
Cream Cheese Filling
  • 250 g softened cream cheese
  • 3/4 cup Sugar
  • 1 teaspoon vanilla paste
  • 1 1/2 cups whipped cream
Strawberry Topping
  • 1/2 cup Sugar
  • 1/2 cup water
  • 1 tablespoon corn flour
  • 1 1/2 tablespoons strawberry Jelly mix
  • 500 g fresh strawberries
Instructions
  1. Preheat oven to 180c. Combine and press firmly into a 25cm tart pan Bake for 10 minutes and allow to cool completely.
  2. Beat the cream cheese and sugar until smooth. Add vanilla. Fold in the whipped cream or Cool Whip and spread into completely cooled crust.
  3. Combine the sugar, water, and corn flour and bring to a full, rolling boil on the stove. Boil for two minutes, whisking constantly. Remove from heat. Add the Jelly and whisk until combined. Allow to cool slightly.
  4. Arrange the berries on top of the cream cheese layer and then drizzle the Jelly mixture over the berries, trying to cover each berry.
  5. Refrigerate at least a few hours or until the Jelly layer is firm.
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Written by eaglehawk