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Sweet, buttery, salty, and creamy, this is the best Simple Strawberry and Cream Rye Pretzel Tart. The 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 in-season berries. 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.

Simple Strawberry and Cream Rye Pretzel Tart | halfbakedharvest.com

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.

Simple Strawberry and Cream Rye Pretzel Tart | halfbakedharvest.com

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. 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.

Simple Strawberry and Cream Rye Pretzel Tart | halfbakedharvest.com

Details – the crust

The crust. It’s made with 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.

Simple Strawberry and Cream Rye Pretzel Tart | halfbakedharvest.com

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.

Simple Strawberry and Cream Rye Pretzel Tart | halfbakedharvest.com

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.

Simple Strawberry and Cream Rye Pretzel Tart | halfbakedharvest.com

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!

Simple Strawberry and Cream Rye Pretzel Tart | halfbakedharvest.com

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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

Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 267 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Crust

Ricotta Cream

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.

Simple Strawberry and Cream Rye Pretzel Tart | halfbakedharvest.com

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Comments

  1. I’ve made this twice now and it’s a BIG hit with friends at summer BBQs – love it. But my tart always comes apart and crumbles. Is there something I can do to make it more durable (cut-able) like it is in the photos? Thank you!

    1. Hey Gwen,
      Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Is there anything you are adjusting? You can try adding more butter into the crust. xTieghan

    1. Hey Debbie,
      You could also use all purpose flour. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

  2. Totally delicious! Refreshing, light, summery. Unfortunately the quantity if ricotta is too little. The pictures show a significant fluffy amount of ricotta cream that you can swirl in the jam. The recipe amount barely puts a thin spread on it. I would suggest the recipe be changed to double the ricotta so viewers know before or if they do not read the reviews. This will be a keeper recipe for me with double amount of ricotta cream.

    1. Hey Hanna,
      Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan

  3. 5 stars
    So easy!! Omg this recipe is what i was craving! The fluffy, rich but lite filling with the salty crust is the best! I made last night and cant get enough 🙂

    1. Hey Jessica,
      Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan

  4. 5 stars
    I made this dessert for a dinner with girlfriends, and everyone loved it! I especially love the crunchy crust. I doubled the ricotta as suggested in one of the reviews, and I’m so glad I did. This is a no-fail recipe! Thanks, Tieghan.

  5. 5 stars
    This is going to be my new favourite summer dessert recipe! It was so easy and tasted unbelievable!! I made it on the weekend and it was a hit with everyone. I did modify it slightly to be gluten free using rice flour (because there was mention of it in the write up and I needed a GF option for Rye). Thank you for sharing this recipe!!

    1. Hey Kyla,
      Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan

  6. 5 stars
    This was delicious and so easy. I like that you can make the components earlier and just put it together quickly and serve. We thought that a chocolate drizzle on top might be a delicious add. Thank you for your inspiration!

    1. Hey there,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  7. In your description you say “rice flour” but the recipe says “rye flour”. Which is correct?

    Looks amazing!

    1. Hey Penny,
      You will want to use rye flour for this recipe. I hope you love the dessert, please let me know if you give it a try! xTieghan

  8. 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!

    1. Hey Katie,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

  9. 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!

    1. Hey there,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

  10. 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 ?🤷🏻‍♀️

    1. 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

    1. Hey Harley,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

    1. 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

  11. 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?

    1. 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

    2. 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.

    3. 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!

    1. 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

    2. 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.

  12. 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!

    1. 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

    1. 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

  13. 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!

    1. 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!

      1. 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

    2. 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