Strawberry And Pretzel Tart

Published Updated
4.5 from 2 votes
6 Comments

This gorgeous no-bake Strawberry and Pretzel Tart is such a treat! Itโ€™s starts with a pretzel base that is slightly salty. That perfectly evens out the sweet strawberry filling: a soft and perfectly set mousse with real strawberries. The tart is topped with whipped cream, crumbs from the base, fresh strawberries, and some strawberry sauce! Take your tastebuds on a flavourful treat!

Strawberry And Pretzel tart

Nick’s favorite thingโ€ฆ

This tart is so easy to make! I love the saltiness from the pretzel crust. Itโ€™s different and really delicious. Plus, lately Iโ€™ve really been into playing with salt in desserts. I love the texture of the mousse too. Itโ€™s soft, airy and light.

Close up of Strawberry And Pretzel tart

What does Strawberry And Pretzel Tart taste like?

The crust is made up of pretzel crisps. So itโ€™s slightly crunchy, salty, but also sweet. The mousse is soft, sweet, packed full of fresh strawberries and creamy. Itโ€™s so light and airy too!

Slice of Strawberry And Pretzel tart

What are the ingredients I need for the Strawberry And Pretzel Tart?

Ingredient image for Strawberry And Pretzel tart

Pretzels – I used pretzel crisps. Mini or large, it doesnโ€™t matter, just make sure theyre the plain salted ones 

Caster Sugar – also known as superfine sugar

Unsalted butter – Make sure you allow it to cool slightly before using.

Strawberries – I used fresh strawberries. theyโ€™re the star of the show. Wash them well before using and make sure you dry them well too to prevent the mousse from splitting. 

Gelatin – I used powdered gelatin.

Heavy cream – also known as whipping cream. Must have at least 30% fat content.

Vanilla extract – Always use really good quality vanilla extract for best results.

Letโ€™s go through each step.

Base

Instructional image for Strawberry And Pretzel tart 01
  1. Add the pretzels and sugar into the bowl of a food processor and blitz until you reach fine crumbs.
  2. Next, add the melted butter and blitz to coat the crumbs.
Instructional image for Strawberry And Pretzel tart 02
  1. Add all but a small handful of the crumbs to a 9-inch tart tin with removable bottom and use the back of a spoon to spread around and press firmly into the bottom and sides of the tart tin. Place in the fridge to chill. Youโ€™ll use some of the reserved crumbs to sprinkle on top.

Strawberry Mousse

Instructional image for Strawberry And Pretzel tart 03
  1. Add the cleaned and dried strawberries to the clean bowl of a food processor and blitz until the strawberries are completely pulverised. No chunks.
  2. Place a sieve over a large saucepan and run the strawberry puree through it to get rid of the seeds. Use a spatula to push it through the sieve.
Instructional image for Strawberry And Pretzel tart 04
  1. Add the sugar into the saucepan and continuously stir until it comes to a gentle boil.
  2. Sprinkle the gelatin on top and stir until dissolved. If the gelatin becomes lumpy, run the mixture through a sieve to get rid of the lumps.
Instructional image for Strawberry And Pretzel tart 05
  1. Pour the mixture into a bowl and cover with plastic wrap. Allow to cool to room temperature.
  2. Add the heavy cream and vanilla extract to a bowl and whip to stiff peaks.
Instructional image for Strawberry And Pretzel tart 06
  1. Add most of the cooled strawberry sauce and fold through using a spatula until well combined. Youโ€™ll use the reserved mixture to drizzle on top of the finished tart.
  2. Pour the strawberry cream mixture into the cooled tart shell and use a spatula to smoothen out. Chill in the fridge for 2 hours or overnight.

Whipped Cream

Instructional image for Strawberry And Pretzel tart 07
  1. Add the cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Letโ€™s decorate!

Instructional image for Strawberry And Pretzel tart 08
  1. Transfer the chilled tart to a serving plate. Fit the end of a piping bag with an open star tip and pipe swirls of cream on top of the chilled tart.
  2. Sprinkle with pretzel crumbs, strawberry halves and some reserved strawberry sauce.

My Top Tips!

  • Make sure you dry your strawberries well before using to prevent the mousse from splitting.
  • Make sure you use fresh pretzels and not stale ones for the crust so that itโ€™s nice and crispy. Trust me, the texture is amazing!

Gave this a go? Donโ€™t forget to rate the recipe andย leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Strawberry Pretzel Tart - Thumbnail 24

Strawberry And Pretzel Tart

Pretzel Tart shell, strawberrymousse filling with whipped cream on top!

Serves 12

4.5 from 2 votes
Print Recipe Pin Recipe
Prep: 30 minutes
Cook: 45 minutes
Total: 3 hours 50 minutes
Course: Dessert
Cuisine: American
Calories: 504kcal

Ingredients

Tart Base

  • 3 cups / 200 g pretzels, (crisps)
  • 1/4 cup / 50 g caster sugar
  • 1/2 cup / 125 ml unsalted butter

Strawberry Mousse

  • 2 3/4 cups / 400 g strawberries, washed and dried + 100g extra to garnish
  • 1/2 cup / 105 g caster sugar
  • 1 tbsp powdered gelatin
  • 3 cups / 750 ml heavy cream
  • 1 tsp vanilla extract

Whipped Cream


Learn How To Make it! [VIDEO]


Instructions

Tart Base

  • Add the pretzels and sugar into the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.
  • Add all but a small handful of the crumbs to a 9-inch tart tin with removable bottom and use the back of a spoon to spread around and press firmly into the bottom and sides of the tart tin. Place in the fridge to chill. Youโ€™ll use some of the reserved crumbs to sprinkle on top.

Strawberry Mousse

  • Add the cleaned and dried strawberries to the clean bowl of a food processor and blitz until the strawberries are completely pulverised. No chunks.
  • Place a sieve over a large saucepan and run the strawberry puree through it to get rid of the seeds. Use a spatula to push it through the sieve. Add the sugar into the saucepan and continuously stir until it comes to a gentle boil. Sprinkle the gelatin on top and stir until dissolved. If the gelatin becomes lumpy, run the mixture through a sieve to get rid of the lumps. Pour the mixture into a bowl and cover with plastic wrap. Allow to cool to room temperature.
  • Add the heavy cream and vanilla extract to a bowl and whip to stiff peaks. Add most of the cooled strawberry sauce and fold through using a spatula until well combined. Youโ€™ll use the reserved mixture to drizzle on top of the finished tart.
  • Pour the strawberry cream mixture into the cooled tart shell and use a spatula to smoothen out. Chill in the fridge for 2 hours or overnight.

Whipped Cream

  • Add the cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Let's Decorate!

  • Transfer the chilled tart to a serving plate. Fit the end of a piping bag with an open star tip and pipe swirls of cream on top of the chilled tart. Sprinkle with pretzel crumbs, strawberry halves and some reserved strawberry sauce.

Notes

Storage
Tart can be stored in an airtight container for up to three days.
To make sure your mousse doesnโ€™t split make sure your strawberries are dried well after being washed.

Nutrition

Calories : 504kcal
Carbonhydrates: 23g
Protein: 5g
Fat: 41g
Saturated Fat: 26g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 12g
Trans Fat : 1g
Cholesterol: 143mg
Sodium: 291mg
Potassium : 167mg
Fiber: 1g
Sugar : 4g
Vitamin A: 1552IU
Vitamin C: 20mg
Calcium: 71mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

6 comments

Isabela September 13, 2021 - 11:20 pm

Hey, Nick! Follow you on YouTube for years! Love your recipes!
Is the nozzle you used in this recipe Wilton’s? What number is it?

Reply
Nick Makrides September 19, 2021 - 12:25 am

Hi Isabela (love your name) Thanks so much! It’s the Wilton 6B piping tip ๐Ÿ™‚ N x

Reply
Katie October 30, 2022 - 4:38 am

4 stars
Hi Nick, can I use raspberries in this recipe instead of strawberries in the same measurements?

Reply
Nick Makrides October 31, 2022 - 6:37 am

I don’t see why not! N x

Reply
Melissa March 20, 2023 - 3:12 pm

Hi Nick, I’m thinking of turning these into mini tarts with a mini cupcake tray. Would you recommend using liners?

Reply
Nick Makrides April 6, 2023 - 11:47 pm

Yep! I think that would be best! N x

Reply
4.50 from 2 votes (1 rating without comment)

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