No-fuss Strawberry Cream Pretzel Tart a summer staple. Very easy, tasty, and appealing. Filling includes heavy cream, honey, lemon, vanilla, and strawberry jam. Butter, gingersnap cookies, and pretzels comprise the crust. This dessert is sweet, tasty, creamy, and salty with strawberry filling. Variety of fresh berries makes a tart versatile.
Ingredient
– 1 cup mini salted pretzel– 15 gingersnap cookie– 6 tablespoons salted butter, melted– 2 tablespoons, plus 1/3 cup honey– 3 1/2 cups heavy cream– 2 tablespoons lemon zest, plus 1/3 cup lemon juice– 2 teaspoons vanilla extract– 1 cup strawberry or raspberry jam– 2 cups mixed fresh berrie
Direction
1
Heat the oven to 350°F. Make crust. Process pretzels and gingersnaps into semi-fine crumbs. Add butter and 2 tablespoons honey and pulse until it resembles dough when pinched.
2
For a level, even crust, press the dough into an 8- or 9-inch tart pan with a removable bottom. Toast in the oven for 8 minutes.
3
Meanwhile, mix the heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot. Heat on high and boil. Remove from heat after 5 minutes of boiling.
4
Mix in lemon juice, vanilla, and a touch of salt. Cool 10 minutes. Carefully pour lemon cream into cooked crust.
5
Drop the jam on the cream and gently swirl it with a knife. Chill covered for 1.5–2 hours to set. Remove the tart from the pan and add fresh berries before serving.