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