1 ½cupsfinely ground pretzelsmore ground than I did in the video lol*
1Tbspsugar
Cream filling
8ozcream cheeseroom temperature
1cupconfectioners sugar
1cupheavy whipping cream
1tspvanilla extract
Strawberry Topping
2Tbspstrawberry jamI used my homemade strawberry rhubarb jam!
2Tbsphot water
1lbstrawberrieshulled and cut into desired size (sliced or quartered works!)
Instructions
In a medium bowl, mix butter, pretzels, and sugar until a sandy consistency is formed.
Press pretzel mixture into the tart pan to form the crust.
In another medium bowl, whip cream cheese and confectioners sugar until light and fluffy, about 3 minutes.
Add in cream and vanilla and whip until stiff peaks form.
Pour cream mixture into crust and cover with plastic. Refrigerate overnight or at least 12 hours.
Right before you are about to serve the tart, prepare the strawberries. In a large bowl, mix jam with hot water to thin. Toss strawberries in the jam to coat.
Top tart with strawberries and serve!
Notes
*This measurement is for ground pretzels, not pretzels that you then grind. I just like to grind a bunch of pretzels up in a food processor and then measure from there :)