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the top of a finished strawberry tart sprinkled with a pretzel crumble

Strawberry Pretzel Dessert Tart

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5 from 6 reviews

  • Author: Jenna Barnard
  • Total Time: 1 hour 30 minutes + 3 hours chilling
  • Yield: 10-12 slices


Everything you love about strawberry pretzel dessert in a tart – a salty pretzel pie curst filled with whipped sweet cream cheese and topped with tender strawberries and a pretzel crumble.


Pretzel Pie Crust

  • 1/2 cup (60g) ground pretzels
  • 3/4 cup (95g) all purpose flour
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, cold and cubed
  • 2 tbsp vegetable shortening
  • 1 large egg, chilled

Pretzel Crunch

  • 1 cup (110g) crushed pretzels
  • 3 tbsp unsalted butter
  • 2 tbsp light brown sugar
  • 1 tbsp granulated sugar
  • 2 tbsp all purpose flour

Cream Cheese Filling

  • 8 oz full fat cream cheese, room temp
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (135ml) heavy whipping cream, chilled
  • 1/2 tsp vanilla extract

Strawberry Topping

  • 1 lb fresh strawberries, cleaned and sliced
  • 1 tbsp granulated sugar
  • 1/4 cup strawberry jam


Pretzel Pie Crust

  1. Ground the pretzels into a fine powder using a food processor. Measure to ensure you have 1/2 cup, then return to the food processor along with the flour, sugar, and salt. Pulse until well distributed.
  2. Add the butter, shortening, and egg and pulse until it forms a thick dough with large crumbly chunks. 
  3. Turn it out onto a sheet of plastic wrap and form it into a disk. Wrap and chill for 1 hour.

Pretzel Crumble

  1. While that chills, making the pretzel crumble topping. Preheat the oven to 300F and line a medium-sized baking sheet with parchment paper.
  2. Combine all of the ingredients in a bowl and then spread out in an even layer on the baking sheet.
  3. Bake for 15 minutes, tossing halfway. 
  4. Transfer to a bowl to cool. 

Strawberry Topping

  1. Add the strawberries and sugar to a bowl and toss to combine. Let them sit out at room temperature to macerate.

Pretzel Pie Crust

  1. Back to the crust. Take it out of the refrigerator and leave it out for about 15 minutes to soften slightly. Then roll it out into a circle about 10 inches in diameter to fit a 9 inch tart pan. If may crack and crumble which is OK. Carefully transfer the crust to the tart pan. Again, if it breaks apart just mend it back together inside the a tart pan.
  2. Press it tight and then freeze for 10 minutes while you preheat the oven to 350F.
  3. Once chilled, tear off a sheet of parchment paper that’s large enough to cover the tart. Scrunch it up into a ball and then unwrap it. This helps loosen it up so you can fit it inside the pie shell. Fill with pie weights (or dried beans) and bake for 20 minutes.
  4. Remove the pie weights and bake for an additional 10 minutes.
  5. While the pie shell cools, make the cream cheese filling.

Cream Cheese Filling

  1. In a bowl using a hand or stand mixer with the whisk attachment, mix together the softened cream cheese and sugar. Once it’s smooth and well combined, add the heavy cream and vanilla. 
  2. Crank it up to medium-high speed and whip for about 3-5 minutes or until it becomes smooth and fluffy.
  3. Spread the filling inside the cooled pie shell.
  4. Allow any juices to drain off the strawberries and lay them on top of the cream cheese filling. 
  5. Mix the jam with about 2 teaspoons of water and brush it on top of the strawberries. Heat it up in the microwave for about 15-20 seconds if it’s still too thick to brush. 
  6. Chill the tart for 2 hours to set. To serve, top with a layer of the pretzel crunch. Enjoy!


PIE CRUST – You can also make this a day ahead and let it chill overnight in the refrigerator. Then continue on with the rest of the instructions the following day. 

STORAGE – If you plan to serve the pie the next day, reserve the crumble for the very last minute as it will turn soggy if chilled with the pie. To store the pie, keep in an air tight container in the refrigerator where it will keep for up to 5 days. You can also freeze the pie. Place it into the freezer uncovered for about 1 hour to firm up. Then wrap in plastic wrap and then foil. It will keep for up to 2 months.

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
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