Simple Strawberry and Cream Rye Pretzel Tart Recipe 

Greatest Easy Strawberry and Cream Rye Pretzel Tart is sweet, buttery, salty, and creamy. The crust features salty pretzels, rich rye flour, sweet brown sugar, and nutty brown butter. Add sugar to ricotta and stir to produce cream filling. Topping the crispy salty shell are jam and seasonal berries.

Ingredient

– CRUST – 1 1/2 sticks (12 tablespoons) salted butter – 2 cups salted pretzel – 1/2 cup rye flour – 1/2 cup brown sugar – 1 teaspoon vanilla extract – RICOTTA CREAM – 8 ounces whole milk ricotta cheese – 2-3 tablespoons confectionerś sugar – 1/4 cup jam – 3 cups thinly sliced strawberrie – 1/2 cup fresh raspberrie – 1 tablespoon granulated sugar – 1 teaspoon dried lavender

Direction

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1

Warm the oven up to 350° F. Put parchment paper around the edges of a 9x13-inch baking dish.

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2

Put the pan on medium-low heat and add the butter. For about two to three minutes, let the butter turn brown and smell like toast. Take it off the heat.

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3

Pulse pretzels and brown sugar in a food processor until mostly ground with a few lumps. Add vanilla, rye flour, and browned butter. Mix by pulse. Press dough into pan. Bake 12 minutes until golden. Let chill.

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4

To make cream. Beat ricotta in a food processor until creamy. Pulse powdered sugar in. Cream can be refrigerated for 3 days. 

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5

Gently swirl jam into cream on crust. Put strawberries on top. From a small basin, sprinkle sugar and lavender on fruit.

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6

Slice and serve now. Add berries just before serving if cooking ahead. Refrigerated tarts last 1-2 days.

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Blueberry Lavender Pie Recipe 

also see

also see

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