Simple Strawberry and Cream Rye Pretzel Tart Recipe -Step by Step

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Simple Strawberry and Cream Rye Pretzel Tart Recipe -Step by Step:-The best Simple Strawberry and Cream Rye Pretzel Tart is sweet, buttery, salty, and creamy. The crust has salty pretzels, rich rye flour, sweet brown sugar, and nutty brown butter. To make the cream filling, whip ricotta and add a little sugar. Jam and seasonal berries top the filling on the crunchy salty crust. I promise you’ll love this strawberry-ricotta cream pie. Sweet, salty, creamy, and full of fresh berries, every bite. Easy summer dessert perfection.

Simple Strawberry and Cream Rye Pretzel Tart Recipe -Step by Step

I was all about summer recipes this week. Easy, colorful things are my current favorites. One minute the sun is shining, the next a storm. Sunshine again the next day. Thus, I’ve decided to incorporate summer into my life in other ways.





  • 1 1/2 sticks (12 tablespoons) salted butter
  • 2 cups salted pretzels
  • 1/2 cup rye flour
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract


  • 8 ounces whole milk ricotta cheese
  • 2-3 tablespoons confectionerÅ› sugar
  • 1/4 cup jam
  • 3 cups thinly sliced strawberries
  • 1/2 cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon dried lavender (optional)

Also Read:-Blueberry Lavender Pie Recipe -Step by Step Guide



  • Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking dish that is 9 inches by 13 inches.
  • The butter should be added to a skillet that is set over medium heat. The butter should be allowed to brown for about two to three minutes, or until it smells toasted. Remove from the heat source.


  • Using a food processor, combine the pretzels and brown sugar and pulse them together until the pretzels are almost completely ground, but there are still some chunks left.
  • The rye flour, vanilla, and browned butter should be added by hand. To combine, give it a quick pulse. Compress the dough into the pan that has been prepared. 12 minutes in the oven, until golden brown. Wait for it to cool.


  • I need to make the cream. Ricotta should be whipped in a food processor until it is completely smooth and creamy. The powdered sugar should be added and then pulsed to combine. It is possible to store the cream in the refrigerator for up to three days.
  • The first step in the assembly process is to spread the cream over the crust, then dollop the jam on top of the cream and gently swirl it into the cream.


  • Put the strawberries in an arrangement on top. The sugar and lavender, if using, should be mixed together in a small bowl, and then sprinkled over the berries of your choice.
  • Make slices and serve them right away. Before serving, add the berries if you are making the dish ahead of time. The tart can be stored in the refrigerator for one to two days.

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