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Strawberry And Pretzel tart

This gorgeous no-bake Strawberry & Pretzel Tart is such a treat! It’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!

Nicks favorite thing…

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

Close up of Strawberry And Pretzel tart

What does it taste like?

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

Slice of Strawberry And Pretzel tart

What are the ingredients I need?

Ingredient image for Strawberry And Pretzel tart

Pretzels – I used pretzel crisps. Mini or large, it doesn’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. they’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.

Let’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.

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  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. You’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.

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  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.

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  1. Add most of the cooled strawberry sauce and fold through using a spatula until well combined. You’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

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

Let’s decorate!

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  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 it’s nice and crispy. Trust me, the texture is amazing!

Other Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Strawberry And Pretzel tart

Strawberry And Pretzel Tart

Serves 12

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 3 hrs 50 mins
Course: Dessert
Cuisine: American

Ingredients

Tart Base

  • 3 cups pretzels (crisps)
  • 1/4 cup caster sugar
  • 1/2 cup unsalted butter

Strawberry Mousse

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

Whipped Cream



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. You’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. You’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 doesn’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

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2 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 🙂 N x

Reply

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