Creamy Strawberry Tart

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Ingredients for Crust

  • 2 cups crushed pretzels
  • 2 graham crackers, crushed
  • 3/4 cups (1 1/2 stick) melted butter
  • 1/4 cup granulated sugar
  • Filling
  • 1/2 cup heavy cream
  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • Juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 1/2 lb Harmons diced strawberries, divided
  • 3 Tbsp strawberry or raspberry preserves

Instructions

  • 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.

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