Sweet, buttery, salty, and creamy, this is the best Simple Strawberry and Cream Rye Pretzel Tart. The crust is a mix of salty pretzels, warming, rich, rice flour, sweet brown sugar, and nutty brown butter. The cream filling is made simply with whipped ricotta and a small touch of sugar. The filling is spooned over the crunchy salty crust and topped with jam and in-season berries. Trust me, this strawberry and (ricotta) cream pie is roll your eyes back delicious. Every bite is sweet, salty, creamy, and bursting with fresh berries. The perfect easy summer dessert.
Told ya I was really embracing the summer recipes this week. Currently, I’m all about anything easy, and anything with color. The sun has been full-on one minute and the next minute a storm rolls through. Then back to sunshine the next. So I’ve decided to try to bring as much summer into my life in other ways as possible.
Enter this tart. It’s a combo that I LOVE…strawberries, cream, and salty pretzels. And though I’ve combined these flavors before, I’ve never done so just like this tart.
This tart is extra special with little touches that make it unique, and of course, delicious.
The inspiration was really pretty simple. I’ve been wanting to create a new berry-filled recipe for weeks. But I couldn’t come up with anything new that felt exciting to me, so I decided to just hold off.
But our weather this week just wasn’t bringing any of the summery vibes I was looking for. So I couldn’t resist this idea of a strawberry tart any longer. Originally this was simpler, a tart with a basic cookie crust, cream, and berries. But then it evolved. I added things like warming rye flour (the secret to the crust), salted pretzels, whipped ricotta cream, and even a sprinkle of lavender sugar too.
So much flavor, pretty, and actually fairly simple too.
Details – the crust
The crust. It’s made with pretzels, brown sugar, rye flour, and wait for it…brown butter. Sooo, it’s salty, sweet, nutty, rich, and buttery. It gets toasted in the oven until golden and lightly browned, giving it a bit of a salty, sweet crunch.
Meaning it is perfectly delicious…and the key to making this tart just so good.
Moving along – the filling
The filling? It’s also perfect. It’s simply whipped ricotta cheese sweetened lightly with a touch of sugar. Using ricotta creates a light, airy, and extra creamy tart that feels a little more exciting than other tarts. And actually has flavor too.
I swirl the ricotta over the crust, and then swirl in a few spoonfuls of jam. Again the jam is a must here…and we all know I love jam. I used a trio of blueberry, blackberry, and raspberry jam, which made every bite a little different and bursting with sweet summery flavor.
For the strawberries, I kept them simple. Just fresh berries, the tiniest pinch of sugar, and if you’re into it, some dried lavender too. The best summer combo.
Now, layer everything together and you’ll have the perfect strawberry and cream pretzel tart. It. Is. DELICIOUS, and oh so pretty too!
And easy, so…kind of hard to beat!
Lastly, if you make this Simple Strawberry and Cream Rye Pretzel Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Strawberry and Cream Rye Pretzel Tart
Calories Per Serving: 267 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper. 2. Add the butter to a skillet set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat. 3. In a food processor, pulse together the pretzels and brown sugar until the pretzels are mostly ground with a few chunks left. Add the rye flour, vanilla, and browned butter. Pulse to combine. Press the dough into the prepared pan. Bake 12 minutes, until golden. Let cool.4. To make the cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and pulse to combine. The cream can be kept in the fridge for up to 3 days. 5. To assemble, spread the cream over the crust and dollop the jam over the cream, gently swirling it into the cream. Arrange the strawberries on top. In a small bowl, combine the sugar and lavender (if using) and sprinkle over the berries. Slice and serve immediately. If making ahead, add the berries just before serving. The tart keeps in the fridge for 1-2 days.