Retro Strawberries-and-Cream Pretzel Tart

Retro Strawberries-and-Cream Pretzel Tart
This recipe makes 10 servings with 758 calories, 13g of protein, and 33g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of water, butter, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat the oven to 350°F/180°C/gas
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OvenOven
1
Put the pretzels into a resealable plastic bag and crush them with a rolling pin into pieces that are no larger than 1/4 in/6 mm. (Or pulse the pretzels in a food processor, if you prefer.)
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PretzelsPretzels
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Rolling PinRolling Pin
2
Pour the crushed pretzels and their crumbs into a medium bowl and stir in the butter and brown sugar. Press the crust mixture into the bottom of a 9-in/23-cm springform pan, covering the bottom of the pan evenly.
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Brown SugarBrown Sugar
PretzelsPretzels
ButterButter
CrustCrust
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Springform PanSpringform Pan
BowlBowl
3
Bake the crust until it is lightly toasted, 10 to 12 minutes. It will be soft and puffy when you first remove it from the oven, but will harden as it cools. Set the crust aside to cool completely.
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CrustCrust
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OvenOven
4
Put the bowl of a stand mixer and the whip attachment in the freezer for 10 minutes.
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5
Attach the bowl and the whisk attachment to the mixer, and pour in the cream. Begin whipping the cream on medium speed. When it starts to thicken, pour in 2 tbsp of the granulated sugar and the vanilla. Whip the cream mixture on medium speed until soft peaks form. (When you dip a spoon into the whipped cream and pull it out, the cream should form a peak that curls back onto itself.) Set aside 1 1/2 cups/360 ml of the whipped cream in a small bowl.
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Granulated SugarGranulated Sugar
Whipped CreamWhipped Cream
VanillaVanilla
CreamCream
DipDip
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BlenderBlender
WhiskWhisk
BowlBowl
6
Transfer the remaining whipped cream to a separate bowl, cover, and refrigerate; you will use it to top the tart later.
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Whipped CreamWhipped Cream
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7
Put the remaining 1/2 cup/100 g of granulated sugar and the cream cheese in the bowl of the stand mixer. Using the paddle attachment, beat the sugar and cream cheese together on medium speed until creamy, about 2 minutes.
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SugarSugar
Cream CheeseCream Cheese
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Stand MixerStand Mixer
BowlBowl
8
Remove the bowl from the mixer, and stir the reserved 1 1/2 cups of whipped cream into the cream cheese mixture until it is homogenous.
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Whipped CreamWhipped Cream
Cream CheeseCream Cheese
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BlenderBlender
BowlBowl
9
Spread the cream cheese filling evenly over the cooled crust. Be sure to completely cover the crust, spreading the filling to the edges of the pan. Use a damp paper towel to wipe down any specks of filling clinging to the sides of the pan or the edges of the tart will appear messy when the springform is removed. Refrigerate until chilled and set, 30 minutes.
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Cream CheeseCream Cheese
CrustCrust
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Paper TowelsPaper Towels
Frying PanFrying Pan
10
Meanwhile, bring 1/2 cup/120 ml of the water to a boil over high heat.
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WaterWater
11
Put the gelatin powder in a medium heat-proof bowl and pour in the boiling water. Stir until the gelatin is completely dissolved. Stir in the remaining 1/4 cup/60 ml of cold water. Allow the gelatin to cool to room temperature.
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GelatinGelatin
WaterWater
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12
While the gelatin cools, arrange the strawberries, cut-side down, over the cream cheese filling to cover the entire top of the tart. Start by lining the edge of the tart with a ring of strawberries and work your way to the center in a target pattern. The tips of the berries should be pointing straight up.
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Cream CheeseCream Cheese
StrawberriesStrawberries
BerriesBerries
GelatinGelatin
13
Pour the gelatin over the strawberries and cream cheese layer, coating the tops of the strawberries in the gelatin as you pour. Refrigerate, covered, until the gelatin is completely set, at least 1 hour. (The tart can be refrigerated up to 1 day before serving.)
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Cream CheeseCream Cheese
StrawberriesStrawberries
GelatinGelatin
14
Remove the sides of the pan and transfer the tart (still on the springform base) to a serving platter. Gently rewhisk the reserved whipped cream for 10 to 15 seconds and pile it in the center of the tart, if you wish or pass at the table. Slice and serve immediately.
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Whipped CreamWhipped Cream
BaseBase
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15
Reprinted with permission from Pretzel Making at Home by Andrea Slonecker. Text copyright © 2013 by Andrea Slonecker; photographs copyright © 2013 by Alex Farnum. Published by Chronicle Books LLC.
Ingredients you will need
PretzelsPretzels
DifficultyExpert
Ready In45 m.
Servings10
Health Score1
Dish TypesSide Dish
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