halfbakedharvest4.5
No Fuss Strawberry Cream Pretzel Tart
A simple, no-fuss recipe that's fun, fresh, delicious, and perfect for any occasion!
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●food processor
- ●whisk
- ●knife
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F.2. To make the crust. In a food processor, pulse the pretzels and gingersnaps into semi-fine crumbs. Add the butter plus 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9-inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about ⏱️ 8 minutes.3. Meanwhile, combine the heavy cream, the remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil ⏱️ 5 minutes and then remove from the heat. Whisk in the lemon juice, vanilla, and a pinch of salt. Let cool ⏱️ 10 minutes.4. Carefully pour the lemon cream into the baked crust. Dollop the jam over the cream, then use a knife to very gently swirl the jam through the cream. Cover and chill for 1.5 to ⏱️ 2 hours or until set. Before serving, remove the tart from the pan and top with fresh berries.
, plus 1/3 cup honey2 tablespoonslemon zest, plus 1/3 cup lemon juice2 tablespoons
Nutrition Facts
calories
493 kcal
serving Size
1 serving
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