Strawberry Pretzel Tart
Ingredients
Crust
- 2 cups crushed pretzels maybe about 4before you crush them
- 1 1/2 sticks melted butter 3/4 cup
- 1/4 cup sugar
Cream Cheese Filling
- 250 g softened cream cheese
- 3/4 cup sugar
- 1 teaspoon vanilla paste
- 1 1/2 cups whipped cream
Strawberry Topping
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon corn flour
- 1 1/2 tablespoons strawberry Jelly mix
- 500 g fresh strawberries
Instructions
- Preheat oven to 180c. Combine and press firmly into a 25cm tart pan Bake for 10 minutes and allow to cool completely.
- Beat the cream cheese and sugar until smooth. Add vanilla. Fold in the whipped cream or Cool Whip and spread into completely cooled crust.
- Combine the sugar, water, and corn flour and bring to a full, rolling boil on the stove. Boil for two minutes, whisking constantly. Remove from heat. Add the Jelly and whisk until combined. Allow to cool slightly.
- Arrange the berries on top of the cream cheese layer and then drizzle the Jelly mixture over the berries, trying to cover each berry.
- Refrigerate at least a few hours or until the Jelly layer is firm.
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