Simple Strawberry and Cream Rye Pretzel Tart
The ultimate dessert for strawberry lovers! This Simple Strawberry and Cream Rye Pretzel Tart combines a crunchy pretzel crust with a creamy ricotta filling and fresh strawberries for an easy, delightful treat. Perfect for any occasion, this tart will have everyone asking for the recipe!
Equipment
- Skillet
- Frying Pan
- Food Processor
- Oven
- Chef's Knife
- Baking Sheet
Ingredients
- 1 1/2 sticks Salted butter
- 2 cups Salted pretzels
- 1/2 cup Rye flour
- 1/2 cup Brown sugar
- 1 teaspoon Vanilla extract
- 8 ounces Whole milk ricotta cheese
- 2-3 tablespoons Confectioner's sugar
- 1/4 cup Jam
- 3 cups Thinly sliced strawberries
- 1/2 cup Fresh raspberries
- 1 tablespoon Granulated sugar
- 1 teaspoon Dried lavender (optional)
Instructions
- 1. Preheat your oven to 350° F. Start by lining a 9x13 inch baking dish with parchment paper. This will ensure that your tart comes out smoothly and doesn’t stick to the pan.
- 2. Next, in a skillet set over medium heat, add the butter. Allow it to brown, swirling it occasionally until it smells wonderfully toasted, which should take about 2 to 3 minutes. Once it’s browned, remove it from the heat and let it cool slightly.
- 3. In a food processor, combine the salted pretzels and brown sugar. Pulse together until the pretzels are mostly ground but still have a few chunks for texture. This crunch will add a delightful bite to your tart crust.
- 4. Now, add the rye flour, vanilla, and browned butter to the processor. Pulse again until well combined. You want the mixture to come together into a dough that you can press into the prepared pan.
- 5. Once your dough is ready, press it evenly into the bottom of the lined baking dish. Bake for about 12 minutes, or until it turns a lovely golden brown. Let it cool completely in the pan.
- 6. While your crust cools, let’s prepare the cream filling. In the same food processor, whip the ricotta cheese until it’s smooth and creamy. This should only take a minute or two. Add in the confectioner’s sugar and pulse a few times until combined. This filling can be made ahead and kept in the fridge for up to three days!
- 7. Once the crust has cooled, it’s time to assemble the tart! Spread the creamy ricotta mixture over the crust evenly. Then, dollop the jam over the cream and gently swirl it in using a knife or the back of a spoon. Be creative with your swirls!
- 8. Next, arrange the strawberries on top of the cream, followed by the fresh raspberries. In a small bowl, combine the granulated sugar and lavender (if using) and sprinkle this aromatic mix over the berries. This will not only enhance the flavor but also add a beautiful touch.
- 9. Finally, slice your tart into squares or wedges and serve immediately. If you’re making it ahead of time, add the berries just before serving to keep them fresh. The tart can be stored in the fridge for one to two days, but I doubt it will last that long!
Notes
- Tip 1: Make sure to store leftover tart in an airtight container in the fridge to keep it fresh for a couple of days.
- Tip 2: You can freeze the unbaked crust for up to a month. Just remember to thaw before adding the filling.
- Tip 3: Substitute strawberries with other berries like blueberries or blackberries for a different flavor profile.
- Tip 4: Consider adding a drizzle of honey or melted chocolate over the top for an extra touch of sweetness.
- Tip 5: Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.