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Mixed-Berry Pretzel Tart

Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep time 20 mins
Cook time 8 mins
Chill time 5 hrs
Yield Serves 12


  • 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

Nutrition Information

  • calories 411
  • fat 26 g
  • satfat 16 g
  • protein 11 g
  • carbohydrate 32 g
  • fiber 2 g
  • cholesterol 76 mg
  • sodium 526 mg

How to Make It

  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.