Strawberry Pretzel Dessert Tart

Strawberry Pretzel Dessert Tart

from butternutbakeryblog.com
90 min

Everything you love about strawberry pretzel dessert in a tart - a salty pretzel pie curst filled with whipped sweet cream cheese and topped with tender strawberries and a pretzel crumble.

Ingredients

  • 1/2 cup (60g) ground pretzels
  • 3/4 cup (95g) all purpose flour
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, cold and cubed
  • 2 tbsp vegetable shortening
  • 1 large egg, chilled
  • 1 cup (110g) crushed pretzels
  • 3 tbsp unsalted butter
  • 2 tbsp light brown sugar
  • 1 tbsp granulated sugar
  • 2 tbsp all purpose flour
  • 8 oz full fat cream cheese, room temp
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (135ml) heavy whipping cream, chilled
  • 1/2 tsp vanilla extract
  • 1 lb fresh strawberries, cleaned and sliced
  • 1 tbsp granulated sugar
  • 1/4 cup strawberry jam

Directions

  1. 1

    Ground the pretzels into a fine powder using a food processor. Measure to ensure you have 1/2 cup, then return to the food processor along with the flour, sugar, and salt. Pulse until well distributed.

  2. 2

    While that chills, making the pretzel crumble topping. Preheat the oven to 300F and line a medium-sized baking sheet with parchment paper.

  3. 3

    Add the strawberries and sugar to a bowl and toss to combine. Let them sit out at room temperature to macerate.

  4. 4

    Back to the crust. Take it out of the refrigerator and leave it out for about 15 minutes to soften slightly. Then roll it out into a circle about 10 inches in diameter to fit a 9 inch tart pan. If may crack and crumble which is OK. Carefully transfer the crust to the tart pan. Again, if it breaks apart just mend it back together inside the a tart pan.

  5. 5

    In a bowl using a hand or stand mixer with the whisk attachment, mix together the softened cream cheese and sugar. Once it’s smooth and well combined, add the heavy cream and vanilla.