- 2 cups crushed pretzels
- 3/4 cup (1 1/2 sticks) melted butter
- 1/4 cup sugar
- 1/2 cup heavy cream
- 2 (8 oz) pkg cream cheese, softened
- 1/2 cup sugar
- 1 lemon zested
- 1 tsp vanilla extract
- 1 1/2 lb strawberries, hulled and sliced
- 3 Tbsp strawberry preserves, warmed
Preheat oven to 350°.
To make the crust, in a large bowl, add pretzels, butter, and sugar and stir to combine. 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, about 7 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 whipped cream, then spoon into cooled crust and, using an offset spatula, smooth top.
Starting on outside of tart, arrange strawberry slices on top of tart in a circle until entire tart is covered.
In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.