Strawberry Pretzel Tart
Yields: 1 (9-Inch) Tart
 
Ingredients
  • 1½ cups crushed pretzels
  • ½ cup unsalted butter, melted
  • ⅓ cup firmly packed light brown sugar
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Strawberry Syrup (recipe follows), divided
  • 1 pound fresh strawberries, hulled and quartered
Instructions
  1. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray.
  2. In a medium bowl, stir together crushed pretzels, butter, and brown sugar. Press mixture into bottom and up sides of prepared skillet.
  3. Bake until lightly browned, about 15 minutes. Let cool completely on a wire rack.
  4. In a large bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until combined. Add cream and ⅓ cup Strawberry Syrup, and beat at high speed just until stiff peaks form. Fold in 2 cups of strawberries. Spread mixture into prepared crust.
  5. Top with remaining strawberries. Cover and refrigerate for at least 1 hour or overnight. Drizzle with remaining ⅓ cup Strawberry Syrup just before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/strawberry-pretzel-tart/