For an extra salty kick, use salted butter in the crust. If you don't have a 9x13 inch pan, you can use a similar-sized baking dish. Adjust baking time accordingly. Garnish with lemon zest or extra crushed pretzels before serving for a more appealing presentation. To prevent the crust from becoming soggy, you can brush it with melted white chocolate after baking and before adding the filling. For a richer lemon flavor, add a teaspoon of lemon extract to the pudding mixture.
Pretzel Tart
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PREP TIME1 hrs 30 mins
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COOK TIME0 mins
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TOTAL TIME2 hrs
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SERVING24 People
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VIEWS27
A delightful dance of sweet and salty, this Pretzel Tart features a tangy lemon cream filling nestled in a crunchy pretzel crust. It's an unexpected twist on a classic dessert that's sure to tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol20 mg
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Fiber0 g
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Protein1 g
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Saturated Fat7 g
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Sodium198 mg
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Sugar11 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). (5 minutes)
02
Step
5 mins
In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. (5 minutes)
03
Step
3 mins
Gradually mix in the crushed pretzels until evenly combined. (3 minutes)
04
Step
5 mins
Press the pretzel mixture firmly into the bottom of a 9x13 inch baking pan to create a uniform crust. (5 minutes)
05
Step
20 mins
Bake in the preheated oven for 8-10 minutes, or until the crust is lightly golden brown. Let cool completely. (20 minutes)
06
Step
5 mins
Prepare the lemon pudding mix according to the package directions. Set aside to slightly thicken. (5 minutes)
07
Step
3 mins
In a separate bowl, beat the softened cream cheese and confectioners' sugar together until smooth and creamy. (3 minutes)
08
Step
3 mins
Gently fold in the thawed whipped topping into the cream cheese mixture until well combined. (3 minutes)
09
Step
2 mins
Spread the cream cheese mixture evenly over the cooled pretzel crust. (2 minutes)
10
Step
2 mins
Spoon the prepared lemon pudding evenly over the cream cheese layer. (2 minutes)
11
Step
2 hrs
Cover the tart with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set and the tart is chilled. (120 minutes)
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RECIPE REVIEWS
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Please Rate
Jaclyn Davis
Jul 1, 2025The pretzel crust is genius! I'll definitely be making this again.
Jovanny Hermiston
Jun 14, 2025My pudding didn't set properly. Any tips?
Alverta Mueller
May 12, 2025Response to user: Make sure you are using instant pudding mix and that you chill it for at least 2 hours. Sometimes longer chilling is needed.
Oswaldo Brown
Apr 12, 2025I made this for a potluck, and it was the first thing to disappear! So easy and delicious.
Darrick Feil
Mar 29, 2025I found it a little too sweet, so I reduced the confectioners' sugar by 1/4 cup. Perfect!
Gudrun Johnson
Mar 4, 2025This recipe was a hit! Everyone loved the salty-sweet combination.