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Strawberry Pretzel Tart with Whipped Mascarpone

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"This is my version of strawberry pretzel salad, a dessert that originated in the South. Why was it called 'pretzel salad?' That's what everyone wants to know...and debates. It's said to be called a 'salad' because in the 1950s, '60s, and '70s, anything that was made with Jell-O was called a 'salad.' Honestly, it makes zero sense to me, but this is my updated take on the recipe, minus the retro ingredients and plus whipped mascarpone. It's simply made, using crushed pretzels for the crust and honey to sweeten things up. The thick layer of mascarpone cheese is the perfect delicate flavor to pair with the sweet strawberries and a touch of lemon juice. If available, finish the tart off with chamomile flowers for the prettiest spring and summer dessert or a beautiful brunch dish."

List of Ingredients

◦ 2 cups finely crushed salted pretzels
◦ 1 large egg, beaten
◦ 6 tablespoons salted butter, melted
◦ 4 tablespoons honey, plus more for serving
◦ 4 ounces mascarpone or cream cheese
◦ 1 tablespoon lemon juice
◦ ⅓ cup heavy cream
◦ 1 to 2 teaspoons lemon zest
◦ 2 cups sliced fresh strawberries
◦ Chamomile flowers, for garnish (optional)


Recipe

Preheat the oven to 350� F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, stir together the pretzel crumbs, egg, butter, and 3 tablespoons of the honey until well combined. Pat the mixture onto the prepared baking sheet, pressing firmly into the bottom of the sheet until about � inch thick. Bake until toasted, 10 to 15 minutes. Let cool completely, 10 to 15 minutes.

Meanwhile, in a medium bowl, using an electric mixer, whip together the mascarpone and lemon juice until smooth, about 1 minute. Slowly add the cream and whip until soft peaks form, 2 to 3 minutes. Add the remaining 1 tablespoon of honey and the lemon zest and whip until combined, about 1 minute more. Spread the mixture over the cooled crust. Just before serving, arrange the strawberries over the mascarpone. Drizzle the tart with honey and garnish with the flowers, if desired.

Serves 8







❧ To make this dessert ahead of time, you can bake the crust and whip the mascarpone a day or two before, but keep them separate until you're ready to serve. The mascarpone will keep in the fridge for up to two days, and the crust can be kept at room temperature wrapped in plastic wrap for three days. Once assembled, the tart can be stored refrigerated for one day; beyond that, the pretzels will begin to get soggy.