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Sweet, buttery, salty, and creamy, this is the best Simple Strawberry and Cream Rye Pretzel Tart. The pretzel crust is a mix of salty pretzels, warming, rich, rye flour, sweet brown sugar, and nutty brown butter. The cream filling is made simply with whipped ricotta and a small touch of sugar. The filling is spooned over the crunchy salty crust and topped with jam and fresh strawberries. Trust me, this strawberry and (ricotta) cream pie is roll your eyes back delicious. Every bite is sweet, salty, creamy, and bursting with fresh berries. The perfect easy summer dessert.
Told ya I was really embracing the summer recipes this week. Currently, I’m all about anything easy, and anything with color. The sun has been full-on one minute and the next minute a storm rolls through. Then back to sunshine the next. So I’ve decided to try to bring as much summer into my life in other ways as possible.
Enter this tart. It’s a combo that I LOVE…strawberries, cream, and salty pretzels. And though I’ve combined these flavors before, I’ve never done so just like this tart.
This tart is extra special with little touches that make it unique, and of course, delicious.
The inspiration was really pretty simple. I’ve been wanting to create a new berry-filled recipe for weeks. But I couldn’t come up with anything new that felt exciting to me, so I decided to just hold off.
But our weather this week just wasn’t bringing any of the summery vibes I was looking for. So I couldn’t resist this idea of a strawberry tart any longer. Originally this was simpler, a tart with a basic cookie crust, cream, and berries. But then it evolved with more ingredients. I added things like warming rye flour (the secret to the crust), salted pretzels, whipped ricotta cream, and even a sprinkle of lavender sugar too.
So much flavor, pretty, and actually fairly simple too.
Details – the crust
The crust. It’s made with crushed pretzels, brown sugar, rye flour, and wait for it…brown butter. Sooo, it’s salty, sweet, nutty, rich, and buttery. It gets toasted in the oven until golden and lightly browned, giving it a bit of a salty, sweet crunch.
Meaning it is perfectly delicious…and the key to making this tart just so good.
Moving along – the filling
The filling? It’s also perfect. It’s simply whipped ricotta cheese sweetened lightly with a touch of sugar. Using ricotta creates a light, airy, and extra creamy tart that feels a little more exciting than other tarts. And actually has flavor too.
I swirl the ricotta over the crust, and then swirl in a few spoonfuls of jam. Again the jam is a must here…and we all know I love jam. I used a trio of blueberry, blackberry, and raspberry jam, which made every bite a little different and bursting with sweet summery flavor.
For the strawberries, I kept them simple. Just fresh berries, the tiniest pinch of sugar, and if you’re into it, some dried lavender too. The best summer combo.
Now, layer everything together and you’ll have the perfect strawberry and cream pretzel tart. It. Is. DELICIOUS, and oh so pretty too!
And easy, so…kind of hard to beat!
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Skillet Strawberry Bourbon Cobbler with Layered Cream Cheese Biscuits
Lastly, if you make this Simple Strawberry and Cream Rye Pretzel Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Strawberry and Cream Rye Pretzel Tart
Ingredients
Crust
- 1 1/2 sticks (12 tablespoons) salted butter
- 2 cups salted pretzels
- 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 strawberries
- 1/2 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon dried lavender , (optional)
Instructions
- 1. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper. 2. Add the butter to a skillet set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat. 3. In a food processor, pulse together the pretzels and brown sugar until the pretzels are mostly ground with a few chunks left. Add the rye flour, vanilla, and browned butter. Pulse to combine. Press the dough into the prepared pan. Bake 12 minutes, until golden. Let cool.4. To make the cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and pulse to combine. The cream can be kept in the fridge for up to 3 days. 5. To assemble, spread the cream over the crust and dollop the jam over the cream, gently swirling it into the cream. Arrange the strawberries on top. In a small bowl, combine the sugar and lavender (if using) and sprinkle over the berries. Slice and serve immediately. If making ahead, add the berries just before serving. The tart keeps in the fridge for 1-2 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Great Post!! Absolutely amazing.
Thanks so much!
This was fantastic. It’s a great entry recipe into making your own tart crust that doesn’t feel like you’ll mess it up if you’re not a master baker!
Hey Katie,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
This is a delicious recipe! Two things I noted while making it. One, my crust was pretty crumbly and soft and didn’t stay “stuck” together for serving. I ended up scooping it into individual dessert bowls, and then when assembled they served up like mini trifles. I put them in the refrigerator, and when I pulled them out the next morning the crust had done its thing! If I had waited for the crust to completely cool it would have probably resulted in exactly as the recipe was written. Second note, I didn’t think the 8 oz. of ricotta was enough cream so I might double it next time ! Thanks Teagan, such amazing flavors! My family LOVED it!
Hey there,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
We’re calling this Strawberry Pretzel Crumble! My tart wouldn’t hold itself together. Who cares? This was delicious!
I subbed whole wheat flour for rye(which I didn’t have). Maybe that’s what happened ???♀️
Hey Tracy,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. So sorry it didn’t hold together, I’ve never tried with whole wheat flour, so maybe! Have the best week:) xTieghan
Made this for a family gathering tonight and it was a hit!
Hey Harley,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
Question where is the recipe for peppers and corn in a tortilla saw video can’t find recipe
Hey Debbie,
Are you referring to these enchiladas?
https://www.halfbakedharvest.com/sheet-pan-cheesy-poblano-corn-enchiladas/
Please let me know if you have any other questions! xTieghan
Can you sun cream cheese for the ricotta maybe? Not a huge fan of ricotta…. thanks!!!
Hey Molly,
Sure, I don’t see why that wouldn’t work for you! Mascarpone would also be a great option. I hope the recipe turns out amazing for you, let me know if you give it a try! xTieghan
Do you have any recipes that feed large crowds?
Hey Teresa,
Sure do! You can also adjust the serving size on any recipe and the ingredients will automatically adjust for you! Here’s some ideas:
https://www.halfbakedharvest.com/sheet-pan-cheesy-poblano-corn-enchiladas/
https://www.halfbakedharvest.com/sage-pesto-florentine-lasagna/
https://www.halfbakedharvest.com/pesto-chicken-corn-and-avocado-bacon-pasta-salad/
Please let me know if you have any other questions! xTieghan
Omg this looks amazing! I’m gluten free so sadly can’t have the flour. Do you know of a good GF substitute that would work instead? Or anything else that could replicate the flavor a bit?
Hey Elnora,
I would use an equal amount of Cup4cup GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Quinn brand makes a gluten free rye style pretzel (I’ve bought from Vitacost, but may be available elsewhere too). I’m planning to use those for the rye flavor and then use gf all purpose flour. Hope that helps.
I’m GF as well. I plan to make this tomorrow and substitute with coconut flour. It won’t be that savory twist that the rye flour brings but I think it will complement the berries and bring a tropical nutty taste that’s not too overpowering…fingers crossed it works out!
Any possible sub for ricotta? I’m allergic.
Hey Laur,
How about creme fraiche or mascarpone? I think either of those would work well here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Delicious!!!! The flavors are amazing. I used wheat flour because I didn’t have rye. My crust was extra crumbly so I’m not sure if that’s how it’s supposed to be or if I did something wrong. But it did not disappoint.
Thanks so much for trying the recipe Grace!!
Hi Tieghan,
Looks delicious! Since I’m gluten free, could I substitute Almond or Coconut flour for the Rye? Or maybe an all purpose GF flour?
Thanks for filling my in-box with so many great recipes!
Hey Barb,
I would recommend using all purpose GF flour. I hope the recipe turns out amazing for you. Let me know if you give it a try! xTieghan
what pretzels do you recommend
Hey Martha,
Really any pretzels that you enjoy will work just fine here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
It sure does look nice and fresh. The strawberries are so colorful.
Thanks so much Charlotte!
Can you substitute another flour instead of the rye flour? I can’t seem to find that at my grocery store. I’m looking forward to trying this!
I’m also wondering if I can use an alternative to rye flour? Knowing there will be a difference in taste from the original recipe, but I would still like to make it even though I don’t have rye flour. I do have whole wheat, all purpose, almond flour or even wheat bran… would any of those suffice? Thank you!
Hey Lindsay,
All purpose flour will work just fine here! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hey Krysia,
Yes, regular all purpose flour will work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made it with buckwheat flour which is gluten free
Great! I will try this !
Thanks! I hope you love the recipe! xTieghan