Creamy Strawberry Tart

April 1, 2021
Created by Harmons
2 hours 30 minutes
Serves 6-8
  • Crust
  • 2 cups crushed pretzels
  • 2 graham crackers, crushed
  • 3/4 cups (1 1/2 sticks) melted butter
  • 1/4 cup sugar
  • Filling
  • 1/2 cup heavy cream
  • 2 (8 oz) pkg cream cheese, softened
  • 1/2 cup sugar
  • Juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 1/2 lb Harmons diced strawberries, divided
  • 3 Tbsp strawberry preserves

To make the crust, preheat oven to 350°. In a large bowl, add pretzels, butter, and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using bottom of a measuring cup. Bake 8 minutes and let cool completely.

Meanwhile make the filling. In a large bowl using a hand mixer, beat cream until stiff peaks form, 2-3 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and sugar and beat until smooth. Add lemon juice and zest, and vanilla. Beat until combined. Fold in 1 1/2 cups strawberries, whipped cream, then spoon into cooled crust and smooth top.

Sprinkle remaining 1 cup strawberries on top of tart.

In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Drizzle over tart and refrigerate until well chilled, 2 hours.