 | Pretzel TartPastry Chef Jessica Vazquez formerly of Momotaro | Chicago, IL |
My inspiration for creating the Strawberry Lychee Pretzel Tart came from a desire to balance bright, fruit flavors with a touch of salty savory notes. Using Perfect Purée products allowed me to achieve vibrant, true-to-fruit flavor and consistent quality that elevate the tart’s overall freshness and balance. I wanted to submit this recipe because I enjoy the creative challenge of combining unexpected flavor profiles into a cohesive, composed dessert.
Ingredients for Pretzel Tart Shell:
Yield: 3 (4½-inch) tart shells
• 100 g. pretzels, buzzed
• 25 g. dark brown sugar
• 75 g. unsalted butter, melted
Ingredients for Strawberry Lychee Filling:
Yield: 1 pint
• 15 g. cornstarch
• 25 g. The Perfect Purée Strawberry Puree, thawed (#1)
• 20 g. granulated sugar
• ½ sheet gelatin, bloomed
• 225 g. The Perfect Purée Strawberry Puree, thawed (#2)
• 175 g. The Perfect Purée Lychee Puree, thawed
• 2 g. Nielsen-Massey vanilla extract
Ingredients for Pretzel Crunch:
Yield: 1 pint
• 50 g. 31% Crème Française (Guittard)
• 5 g. Tastecraft Freeze Dried Strawberries
• 40 g. pretzels
Ingredients for Vanilla Cream Cheese Whip:
Yield: 1 quart
• 250 g. heavy whipping cream
• 230 g. cream cheese, room temperature
• 50 g. powdered sugar, sifted
• 1 tsp. Nielsen-Massey vanilla extract
• 1 tsp. Nielsen-Massey vanilla paste
• 2 tsp. lemon juice
To Assemble and Serve:
• sliced strawberries
• Mona Lisa white chocolate crispearls
Method for Pretzel Tart Shell:
Preheat oven to 375°F. Combine pretzels and brown sugar in a food processor and buzz until mixture is sand-like. Place mixture in a bowl, add melted butter, and mix to combine. Divide mixture into the three tart shells (66 grams each). Press down and around the tart tin, ensuring the pretzel base is well compacted. Place tart shells into the preheated oven and bake for 8 minutes. Remove from oven and let cool at room temperature for 30 minutes. Place shells in the cooler overnight.
Method for Strawberry Lychee Filling:
In a small bowl, mix together cornstarch and Strawberry Puree #1 and set aside. Bloom gelatin and set aside. In a small saucepan, combine Strawberry Puree #2, Lychee Puree, sugar, and vanilla extract. Cook mixture until it begins to simmer, whisking continuously. Add cornstarch mixture and continue to whisk on medium-low heat for about 5 minutes. Add bloomed gelatin and mix to combine. Remove from heat and pass mixture through a chinois into a bowl. Let cool for 30 minutes, then wrap bowl in plastic and refrigerate overnight.
Method for Pretzel Crunch:
In a small heatproof bowl, add white chocolate and melt in the microwave in 30-second intervals until fully melted. Crush pretzels and freeze-dried strawberries into the white chocolate and mix to combine. Spread mixture onto a parchment-lined sheet tray and place in the cooler. Once chocolate has solidified, break apart pieces and reserve in a deli container (keep refrigerated).
Method for Vanilla Cream Cheese Whip:
Using a stand mixer with a whisk attachment, whip heavy cream until medium peaks form. Place whipped cream in the cooler. In a separate bowl with the paddle attachment, beat cream cheese until smooth and free of lumps. Add sifted powdered sugar and beat until smooth again. Add lemon juice, vanilla extract, and vanilla paste, scraping the bowl as needed until very smooth. Carefully fold whipped cream into cream cheese mixture until fully combined. Place in a bowl covered with plastic wrap and refrigerate overnight.
To Assemble and Serve:
Whisk Strawberry Lychee Filling to loosen, then fill into Pretzel Tart Shells. Place Vanilla Cream Cheese Whip into a piping bag with the desired tip. Pipe whip on top of tart and garnish with Pretzel Crunch, sliced strawberries, and Mona Lisa white chocolate crispearls.