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This No Fuss Strawberry Cream Pretzel Tart is the go-to summer dessert. Easy, yet delicious, and pretty too. The filling is made with 5 ingredients: heavy cream, honey, lemon, vanilla extract, and strawberry jam. The crust is a mix of sweet gingersnap cookies, salty pretzels, and a touch of butter. When combined with the creamy strawberry filling it makes for a yummy tart that’s sweet, luscious, wildly creamy, and a touch salty. Top with an assortment of fresh berries for a tart that’s perfect for any occasion.

No Fuss Strawberry Cream Pretzel Tart |

Well, this week just flew by. All week long I kept thinking it was a different day, but I’ll happily welcome the weekend “early” and with the most delicious strawberry tart too!

When I took a look at the next few months ahead, I knew that the days would be busy with work and summer travel. My goal for the summer is simple, no-fuss recipes that still feel fun, fresh, and of course, taste delicious. Like always!

Desserts can sometimes prove to be a little tricky when you want to simplify things, yet still get an outcome that really is ” roll your eyes back good”. But this sweet, creamy strawberry tart is the perfect example!

This is kind of like magic. The ease of it all is really going to shock you, but you’ll love the yumminess even more!

No Fuss Strawberry Cream Pretzel Tart |

Now onto the details

Step 1: make the crust

This is definitely one of my favorite crusts. It’s salty-sweet with very subtle hints of ginger that are unexpected but always received so well.

Using a food processor or blender, pulse the cookies, pretzels, melted butter, and honey until the cookies and pretzels are finely ground!

Then press the mix into a spring-form pan or a tart pan that has a removable bottom.

Bake, and about 8 minutes later your crust will be complete! It smells really great too.

Step 2: make the cream filling 

This is the simplest filling, you’re going to be shocked when I tell you the ingredients. All you need is heavy cream, honey, and vanilla. Then, add your favorite strawberry jam, either homemade or store-bought (I love Bonne Maman Strawberry Preserves). Just 4 very simple ingredients, zero eggs, and almost zero effort.

All you need to do is bring the cream to a boil with the honey. Once boiling, boil for 5 minutes. Then remove from the stove and add the lemon and vanilla. This is important, be sure to use a large pot, bigger than you think you’ll need. Heavy cream really likes to boil over, so use the largest pot you have to be safe.

When I first started to test this recipe (years ago) I remember being concerned that the cream was not going to set up. But to my shock, no matter how many times I make this, the cream shockingly sets up within the first 30 minutes of chilling. Boiling the cream and adding lemon juice thickens it up and allows for it to set up just as it would if using eggs.

It’s honestly magic the way that it works!

No Fuss Strawberry Cream Pretzel Tart |

Step 3 – swirl in the jam

Now take the lemon cream and pour it into your pre-baked crust. Next, grab the jam and gently swirl the jam into the cream. Make sure you’re using a thick jam that will not make the cream “melty”.

Chill the tart until it’s set, for me this happens in 30 minutes to an hour, but it could take up to 2 hours. You can keep this in the fridge overnight, but beware, depending on how runny your jam is, the tart may crack. The thicker the jam (preserves) the better!

When ready to serve, finish the tart off with a handful of your favorite fresh berries. You’ll have the prettiest dessert that takes almost no effort at all. In the words of Ina Garten, “How easy was that?”.

Lastly, you can use any berry jam you love. Sometimes I love using a mix of strawberry and raspberry jam! But I imagine blackberry and blueberry would be great too!

No Fuss Strawberry Cream Pretzel Tart |

Looking for other chilled Summer recipes? Here are some favorites:

No Churn Chocolate Peanut Butter Ice Cream

Homemade Strawberry Shortcake Ice Cream Bars

Creamy Vegan Chocolate Fudge Pops

Blackberry Lavender Ice Cream Sandwiches

Lastly, if you make this No Fuss Strawberry Cream 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!

No Fuss Strawberry Cream Pretzel Tart

Prep Time 15 minutes
Cook Time 15 minutes
chill time 1 hour 30 minutes
Total Time 2 hours
Servings: 8
Calories Per Serving: 493 kcal

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



  • 1. Preheat the oven to 350° F.
    2. To make the crust. In a food processor, pulse the pretzels and gingersnaps into semi-fine crumbs. Add the butter plus 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9-inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes.
    3. Meanwhile, combine the heavy cream, the remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.
    4. Carefully pour the lemon cream into the baked crust. Dollop the jam over the cream, then use a knife to very gently swirl the jam through the cream. Cover and chill for 1.5 to 2 hours or until set. Before serving, remove the tart from the pan and top with fresh berries.
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No Fuss Strawberry Cream Pretzel Tart |

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  1. Planning to make this for a summer picnic but wondering how long you could leave it out for? Or any tips on transporting it and keeping it cool while out in the park? Thanks!!

  2. 4 stars
    I read the comments before I made and saw everyone state how it didn’t set. I boiled the mixture for a little longer than 5 minutes. Let it cool for 20 minutes then set in the freeze for 4 hours. It didn’t set…. Everyone ate it with spoons and loved it, I just wish it would have set.

  3. 3 stars
    The flavors were divine. I did put a cookie sheet under the crust while baking….some of the butter sort of leaked out.
    I did not boil the cream without stirring…I didn’t use my largest pot…but the 2nd largest…and it still would have boiled over, if I didn’t stir it down occasionally.
    The cream did leak thru my crust for some reason…then I did put in the freezer to help it set up.
    I made a mess in the kitchen!
    It tasted good…but don’t think I’d make it again. You have other wonderful recipes that are not messy!
    Or it was just me!!!!!

  4. 5 stars
    Ive always made your no-fuss lemon tart with great success. This is the same except with fruit. It has been my experience, anytime I’ve added fruit to something, that it doesn’t set properly but this set up beautifully in an hour. I always boil the cream for 10 mins just in case and I halved the jam the first time just to be careful. I brought it to my neighbour’s and the five of us polished off the entire thing. It was so good!

  5. 5 stars
    The tart was absolutely delicious!
    Set up perfectly.
    My family ate the whole thing!
    Thanks for all your recipes we love them!

    1. Hey Joanne,
      Amazing!! Love to hear that this recipe turned out well for you, thanks for making it and Happy Monday! Thanks for your kind message:) xT

  6. Tieghan should we whisk continually the cream as it boils? Also what causes this to set? It did set beautifully but is it the boiling that changes texture of the cream? Wasn’t sure what to expect. Also my tart pan must be much more shallow than yours lol. Also mine leaked a bunch!!

    1. Hi Karen,
      Thanks for trying this recipe! You don’t need to whisk while it boils, just once you put the lemon juice, vanilla, and salt in. The boiling and the lemon juice help to make this cream set:) Let me know if you have any other questions! xx

  7. Should have read the other reviews before the kids and I made this. Followed the recipe exactly, but it never set up, even after leaving in the fridge for 24 hours:(

    1. Hi Andrea,
      Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues. I would transfer it to the freezer and see how that works for you! xx

  8. 1 star
    My tart did not set. I cooked this just as the recipe stated. Any suggestions on what I could have done differently?

    1. Hi Kim,
      So sorry to hear this did not set for you! I would try popping it in the freeze to see if that helps at all! Was there any ingredients you might have adjusted? Let me know how I can help! xT

  9. 5 stars
    Made this for a 4th of July party and subbed raspberries and blueberries on top rather than strawberries. It was a huge hit! No leftovers. I made it the night before and had no problems with it cracking overnight. The only thing off for me was that the recipe made about twice as much cream filling as would fit in the crust. I just saved the rest and figure it’ll make good fruit dip!

    1. Hi Wendy,
      Happy Monday!!🇺🇸😎 I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! xT

  10. 4 stars
    Don’t make this! Something is wrong with this recipe. Cream never thickens properly. Not sure what ingredients would cause it to thicken. Flavor is good but not really able to slice. Disappointing

    1. Hi Sher,
      Thanks for trying this recipe and sharing your feedback. So sorry to hear you didn’t enjoy the recipe. Was there anything you may have adjusted? Did you whisk in the lemon juice after boiling? This is what will help the cream to thicken. Please let me know how I can help! xT

  11. 2 stars
    So I will begin by saying I am a total amateur baker. This recipe for me was somewhat of a flop. I followed the directions to a tee, and it came out super runny. I chilled overnight and it somewhat made it, but as soon as it got to room temp it melted. Taste was great though, especially the crust. Not sure what I did wrong though for the filling to be so runny.

    My other issue was time. This took me 1.5 hours, not 30 minutes as the recipe suggests. It took me 15 minutes just to juice and zest the lime.

    1. Hi Macy,
      Thanks so much for trying this recipe and sharing your feedback, sorry to hear you had some issues! Did you use lime or lemon? The recipe calls for lemon. Did you whisk in the lemon juice after the boiling? It’s hard for me to say what went wrong without more info. Let me know how I can help! xx

  12. 1 star
    Very disappointed. Followed instructions perfectly and this had way too much cream that ended up spilling over and ruining the crust. Had to throw entire thing out.

    1. Hi Tessa,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear you had some issues. Why didn’t you stop pouring the cream once the tart was full? Let me know how I can help! xx

      1. I made this and we loved it! It didn’t fully set in 2 hours. I was hoping for tips because the crust and flavor and parts that set were incredible. How long do you whisk in the lemon for? I’m going to try again and let it set over night but I’m determined to get it right!

        1. Thanks so much for trying this recipe Kaila!! I love to hear that it was a winner and appreciate you making it! I just do a quick whisk. Try popping it in the freezer! xx

      2. 5 stars
        So I read the comments after I made the cream for this and I was stressed. I do not bake a lot and needed this to turn out. It turned out perfect, set up really nice.

        1. Hi Brittany,
          I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! Have a great holiday weekend! 🇺🇸🎆 xT