Strawberry And Pretzel Tart
This gorgeous no-bake Strawberry and Pretzel Tart is such a treat! Itโs 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!

Nick’s favorite thingโฆ
This tart is so easy to make! I love the saltiness from the pretzel crust. Itโs different and really delicious. Plus, lately Iโve really been into playing with salt in desserts. I love the texture of the mousse too. Itโs soft, airy and light.
What does Strawberry And Pretzel Tart taste like?
The crust is made up of pretzel crisps. So itโs slightly crunchy, salty, but also sweet. The mousse is soft, sweet, packed full of fresh strawberries and creamy. Itโs so light and airy too!
What are the ingredients I need for the Strawberry And Pretzel Tart?
Pretzels – I used pretzel crisps. Mini or large, it doesnโt 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. theyโre 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.
Letโs go through each step.
Base
- Add the pretzels and sugar into the bowl of a food processor and blitz until you reach fine crumbs.
- Next, 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. Youโll 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. Youโll 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.
Letโs 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.
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 itโs nice and crispy. Trust me, the texture is amazing!
Gave this a go? Donโt 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!
- Strawberry pavlova – crispy shell, marshmallow like inside, packed with strawberries!
- Strawberry Shortcake – delicate, buttery biscuit with fresh cream and strawberries!
- French Fruit Tart – crispy tart shell, creamy pastry cream with a rainbow of fruit on top!
- Eton Mess Cheesecake – cream cheesecake, no-bake with cream, meringue and raspberries!
- Strawberry Mango Margarita Cupcakes – inspired by the cocktail!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Strawberry And Pretzel Tart
Serves 12
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
- 1 1/2 cups / 375 ml heavy cream
- 1 tsp vanilla extract
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. Youโll 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. Youโll 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.
6 comments
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?
Hi Isabela (love your name) Thanks so much! It’s the Wilton 6B piping tip ๐ N x
Hi Nick, can I use raspberries in this recipe instead of strawberries in the same measurements?
I don’t see why not! N x
Hi Nick, I’m thinking of turning these into mini tarts with a mini cupcake tray. Would you recommend using liners?
Yep! I think that would be best! N x