Go Back
–+ servings
A round cake on a pink plate, topped with piped cream, sliced strawberries, crumbled topping, and drizzles of strawberry sauce, placed on a white marble surface. The center of the cake is left empty.

Strawberry And Pretzel Tart

Pretzel Tart shell, strawberrymousse filling with whipped cream on top!
Author: Nick Makrides
4.50 from 2 votes
Print Recipe Pin Recipe
Prep 30 minutes
Cook 45 minutes
Total 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 504 kcal

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

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 | Carbohydrates: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
Keyword mousse, Pretzels, Strawberries
Have you tried this recipe?Tag me on instagram @thescranline!