No Fuss Strawberry Cream Pretzel Tart.
Ingredients
- 1 cup mini salted pretzels
- 15 gingersnap cookies
- 6 tablespoons salted butter, melted
- 2 tablespoons, plus 1/3 cup honey
- 3 1/2 cups heavy cream
- 2 tablespoons lemon zest, plus 1/3 cup lemon juice
- 2 teaspoons vanilla extract
- 1 cup strawberry or raspberry jam
- 2 cups mixed fresh berries
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Instructions
- 1. Preheat the oven to 350° F.
- 2. To make the crust. In a food processor, pulse the pretzels and gingersnaps into semi-fine crumbs. Add the butter plus 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9-inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes.
- 3. Meanwhile, combine the heavy cream, the remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.
- 4. Carefully pour the lemon cream into the baked crust. Dollop the jam over the cream, then use a knife to very gently swirl the jam through the cream. Cover and chill for 1.5 to 2 hours or until set. Before serving, remove the tart from the pan and top with fresh berries.
Source
Original recipe: View Original
