Strawberry Pretzel Dessert Tart

Ingredients: For the crust: – 2 cups crushed pretzel – 3/4 cup unsalted butter, melted – 3 tablespoons granulated sugar

For the filling: – 8 ounces cream cheese, softened – 1/2 cup powdered sugar – 1 teaspoon vanilla extract – 1 cup whipped cream or whipped topping

For the topping: – 2 cups fresh strawberries, sliced – 1/4 cup granulated sugar – 1 tablespoon cornstarch – 1/4 cup water

Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar for the crust. Press the mixture into the bottom and up the sides of a tart pan.

In another mixing bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and vanilla extract, and beat until well combined.

Fold in the whipped cream or whipped topping until the mixture is smooth and creamy. Spread this filling evenly over the cooled pretzel crust.

In a saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and water for the topping. Cook over medium heat, stirring constantly until the mixture thickens and the strawberries release their juices, about 5-7 minutes. Remove from heat and let it cool slightly.

Once the strawberry mixture has cooled a bit, spoon it over the cream cheese filling in the tart crust, spreading it out evenly.

1. Refrigerate the tart for at least 2 hours, or until the filling is set. 2. Before serving, you can garnish the tart with additional whipped cream or fresh strawberries if desired.

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