Strawberry Blueberry Pretzel Tart

Did anyone else’s mother ever make Strawberry Pretzel Salad growing up? I assume it’s a Southern delight ;) It involves jello and cool whip, and couldn’t be further from a salad 🤷‍♀️ This is an elevated version but doesn’t skimp on the good parts (buttered toasted pretzels!).

Pretzel Crust
10 Tablespoons salted butter, melted
2 cups finely crushed pretzels sticks (we like Rold Gold)
1/4 cup dark brown sugar

Whipped mascarpone/cream cheese:
4 ounces mascarpone
8 ounces cream cheese, room temp
4 teaspoons vanilla extract
2/3 cup heavy cream
1/4 cup powdered sugar
2 Tablespoons lemon juice
Zest of one lemon

Macerated Berries:
1 cup blueberries
2 cups thinly sliced strawberries
1/2 teaspoon sugar
1 Tablespoon lemon juice

Preheat oven at 350 degrees

Prepare the crust first. Grind the pretzels using a food processor or with a rolling pin. In a medium bowl stir together the crushed pretzels, butter and sugar until well combined. Press the mixture firmly into a buttered tart pan (we used a springform pan). Bake until toasted 10 to 12 minutes. Let cool.

While the crust is baking, macerate the sliced strawberries and blueberries in a bowl with 1 tablespoon lemon juice and a half teaspoon sugar. Set aside.

In a medium bowl using an electric mixer whip together the mascarpone, cream cheese, sugar, vanilla and lemon juice. Slowly add the heavy cream and whip for 2 to 3 minutes. Stir in the lemon zest.

When ready to serve, spread the whipped cream on top of the pretzel crust and top the cream with the macerated berries. Add lemon zest on top and a drizzle of honey.