Mixed-Berry Pretzel Tart

Mixed-Berry Pretzel Tart Recipe
Photo: Antonis Achilleos; Styling: Stephana Bottom

Recipe Time

Prep: 20 Minutes
Cook: 8 Minutes
Chill: 5 Hours

Nutritional Information

Calories 411
Fat 26 g
Satfat 16 g
Protein 11 g
Carbohydrate 32 g
Fiber 2 g
Cholesterol 76 mg
Sodium 526 mg

Ingredients

Crust
2 cups crushed pretzels
3 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Filling
8 ounces cream cheese
3/4 cup plus 1 tablespoon sugar
7 ounces plain Greek yogurt (not fat-free)
2 teaspoons vanilla extract
2 3-oz. packages strawberry gelatin
1 16-oz. package frozen unsweetened sliced strawberries
1 16-oz. package frozen unsweetened blueberries
3/4 cup heavy cream

Preparation

1. Make crust: Preheat oven to 400ºF; mist a 9-by-13-inch baking pan with cooking spray. Place crushed pretzels in bowl of a food processor. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes. Transfer to a wire rack and allow to cool completely, about 20 minutes.

2. Make filling: Using an electric mixer on medium speed, beat cream cheese with 3/4 cup sugar until well blended, about 2 minutes. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2 hours.

3. In a large bowl, dissolve both packages of gelatin in 2 cups boiling water. Let cool until mixture begins to get syrupy, about 15 minutes. Stir in strawberries and blueberries and pour over cream cheese layer. Chill until firm, 2 to 3 hours.

4. Whip cream until soft peaks form. Add remaining 1 Tbsp. sugar and continue whipping until stiff peaks form. Cut tart into squares and serve with whipped cream.

Note:

June 2010
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