No Fuss Strawberry Cream Pretzel Tart by @halfbakedharvest
50 min
Medium
6 servings
🥨
240 ml
Mini Salted Pretzels
🍪
15
Gingersnap Cookies
🧈
90 ml
Salted Butter
🍯
83 ml
Honey
🥛
830 ml
Heavy Cream
🍋
30 ml
Lemon
🧪
10 ml
Vanilla Extract
🍓
240 ml
Strawberry Or Raspberry Jam
🍓
480 ml
Mixed Fresh Berries
Preparation Steps
Step 1/3
Crush pretzels and cookies, mix with melted butter and honey
Step 2/3
Whip cream with honey, lemon zest and juice, and vanilla
Step 3/3
Spread jam over crust, top with cream mixture and berries
Composition
Ingredients
Types
Grains, Dairy, Sweeteners, Fruits, Spices
Ingredients
mini salted pretzels, gingersnap cookies, salted butter, honey, heavy cream, lemon, vanilla extract, strawberry or raspberry jam, mixed fresh berries
Allergens
Gluten, Lactose
Dietetics
Dietary regimen
Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
30 minutes
Cooking
20 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
3 steps
Equipments
Utensils
Mixing bowl, Baking dish
Appliances
Oven
Type
Type
Type Of Dish
Dessert
Occasions
Snack, Dessert
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
American
Geographic
to inform
Various
Aspect
Texture
Crunchy, Creamy
Flavors
Sweet, Salty
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours, fridge : 3 days, freezer : 1 month