Would you be surprised if I told you this was made with tofu? Well, it sure is! This plant-based tart is delish! This was fun! This Three Layer Strawberry Chocolate Pretzel Tart has a yummy walnut date crust, a layer of chocolate cover pretzels and a smooth creamy strawberry custard.
Sometimes I think about all the energy and emotions that goes into telling a story with food. Making the food, styling the food and photographing the food. It’s so cathartic. Oh yeah, and eating the food!
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Each part has it’s own story.
While preparing this tart, I thought long and hard about how food affects our body. Having gone through chemotherapy, our stomach isn’t going to be the same. Sometimes I get it right and sometimes I don’t. To be honest, figuring out what will help ease our symptoms is a process.
Seeking the joy of our own experiences
I felt a lot of joy during this creation. One of my favorite things to do is shop for the ingredients. It’s close to strawberry season, but I usually get them all year round. Depending on your geographical location, eating in season isn’s always an option. The strawberries I found were ripe and juicy. By the way, strawberry season in New York doesn’t begin until June fifth, but these were so perfect that I couldn’t resist.
Want to learn more about what is ripe for the pickins in NY state? New York harvest calendar is very resourceful.
I think the best recipe creations are the ones that change mid-preparation. My intention was to make the date, walnut and almond crust and then add a layer of crushed pretzels on top of the crust. I remebered that I had some left over tahini chocolate in the fridge and a light bulb went off. Mix the chocolate with the pretzels and you have instant yum! I mean, chocolate and salt? OK, yes!
Ingredients for Three Layer Strawberry Chocolate Pretzel Tart
- Strawberries are the essential magic bullet for this tart. Of course, choosing the ripest strawberries is highly important.
- Tofu is one of those ingredients that you either hate or love. However, I will assure you that this dessert you will love. You can’t even tell it’s made with tofu.
- I love using Meyer’s lemons for this dessert. A few sqeezes of lemon juice and lemon zest is what goves this tart it’s “doesn’t taste like tofu” appeal.
- If you are going to use dates, get the Medjool dates. Medjool dates in comparison to other dates, have a almost caramel-like flavor and a soft, chewy texture. Regualr dates, or Neglet dates are usually smaller and a firm flesh.
- walnuts
- I use Bob’s red Mill almond meal. I tried and true brand that never disappoints. Not only in flavor, but also in price.
- Using an unsweetened creamy oat milk will work best for this tart.
- Grab a family-size bag of mini pretezels with salt.
- I love experiencing the best of both worlds by using semi-sweet chocolate chips in most of my dessert recipes.
- Unsweetened cocoa powder amps up the chocolate factor a notch or two.
- King Arthur unbleached all-purpose flour is the go-to flour to use in my household. It’s a moderately priced high quality flour.
- Firmly packed dark brown sugar add just another level of caramel-like falvor to the crumble.
- Earth Balance is a wonderful plant-based butter that is, well, very buttery!
- A large smidge of pure vanilla extract will gove your tart that bakery fresh flavor.
- A dash of salt will enhance flavors and tie everything together.
I think you might like these desserts too:
The Creamiest Coconut Cream Chia Pudding Parfait
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Three Layer Strawberry Chocolate Pretzel Tart
- Total Time: 3 Hours, 25 Minutes
- Yield: 8–10 Slices 1x
Description
A no-bake three layer strawberry tart. With a later of a date walnut crust, chocolate covered pretzels and strawberry custard. Topped with a walnut pretzel crumble.
Ingredients
What you will need
- mixing bowls
- 9.5 inch tart pan
- cookie sheet
- measuring cups and spoons
- thin tea towel or cheesecloth
- food processor
- sharp knife
- hand mixer
- cutting board
- parchment paper
- sauce pan
- whisk
- zester
- rubber spatula
Ingredients
- strawberrries
- lemons
- dates
- walnuts
- almond meal
- silken tofu
- oat milk
- small pretzels
- semi-sweet chocolate chips
- unsweetened cocoa powder
- all-purpose flour
- brown sugar
- plant-based butter
- vanilla extract
- salt
Measurements
Salted Chocolate Sauce
- 1 cup oat milk
- 2 tablespoons packed dark brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons dutch-processed cocoa powder
- 2 ounces coursely chopped bittersweet chocolate
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Pretzel and Chocolate Sauce Layer
- 1 cup crushed pretzels
- 3/4 cup chocolate sauce
The Crust
- 15–20 pitted dates
- 1 cup almonds
- 1/4 cup almond meal
- pinch of salt
The Filling
- 16oz silken tofu (the very soft tofu for desserts)
- zest of one lemon
- 1/2 vanilla extract
- 1/4 cup of finely diced strawberries
- pinch of salt
The Crumble
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- handfull of handc-rushed walnuts
- handfull of hand-crushed pretzels
- 3 tablespoons melted plant-based butter
Instructions
The Chocolate Sauce
- In a medium sauce pan, combine the milk, dark brown sugar, maple syrup and cocoa powder. Bring to a boil on meadium heat, whisking frequently. Remove from heat and whisk in bittersweet chocolate, vanilla and salt.
- Taste, adding more maple syrup if you want it bit sweeter and more chocolate if you want it a bit thicker. The chocolate sauce will thicken as it cools.
- Separate 3/4 cup and store the rest in the refrigerator. It will last up to 3 weeks.
Chocolate sauce and pretzel layer
- Rough chop the pretzles.
- Rouhg cop the walnuts.
- Combine with the chocolate sauce.
- Set aside.
The Crust
- On high speed in a food process, blend together the crust ingredients until it pulls away from the sides. The nuts should be finely processed.
- Take the tart pan disk and measure out a round piece of parchment paper and line the pan.
- Pour the crust into a tart pan and spread out covering the entire inside. Approximately a 1/2 thickness all around.
- Next, add a layer of the chocolate pretzel mixture. Spread it out over the bottom but not the sides.
- Chill the crust in the refrigerator for 30 minutes
The Filling
- In a food processor, puree the filling ingredients until creamy smooth. This will take several minutes.
- Taste and add more zest if you want it a stronger lemon flavor, add more maple syrup if you want it a bit sweeter.
- Remove the crust fromt he refrigerator and spread the filling over the chocolate pretzel layer and smooth out with a rubber spatula. Place in the refirgerator and chill for 2-3 hours. The filling will thicken as it chills.
The Crumble
- In a small bowl, combine the crumble ingredients and spead out on a cookie sheet. Bake for 10-15 minutes in the oven set at 350 degrees F. Checking often. When you check the crumble, move it around with the rubber spatula.
- Remove from the oven when the crumble turns a very light brown. Let cool.
Serving
- Sprinkle the crumble over the top and serve!
- Prep Time: 25 Minutes
- Cook Time: 3 Hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: Three Layer Strawberry Chocolate Pretzel Tart
Intriguing and definitely I must try. Looks yummy!
★★★★★
Thank you! I’m so glad you like this one!
This looks so great. I’ve never thought of adding pretzels to a strawberry tart before. My kids have been loving pretzels lately though so this will be a big hit. Will make this soon. Also I always love your photos, they are great!
★★★★★
Thank you so much! I hope the kiddos enjoy it. ??
This recipe looks amazing. I am actually not a fan of tofu. I just printed off this recipe. And I am going to attempt to make this. Love your photography and all your amazing recipes..
★★★★★
Awww thanks Wendy! You are an awesome sister! ♥️
I havent tried silken tofu with desserts I need to check that, also this looks really good and delicious!
★★★★★
Wow! What a beautiful strawberry cake! I can’t wait to try this.
★★★★★
Wow Greg this dessert sounds decadent and rich. And then I kept on reading and its also healthy. A real keeper of a recipe. Thanks for sharing.
★★★★★
We’re not quite at strawberry season here yet but it’s only weeks away. This tart will be perfect for summer desserts out in the garden and I’ve never thought of a base that includes pretzels. There is so much about this recipe that I can’t wait to try… and after all chocolate and strawberries are difficult to beat. Thank you for being inspiring!
I used to eat a dessert like this growing up but this looks 10x better! We have loads of ripe strawberries now and need another way to use them ?
If I get a good crop this year (It was November weather until last week:((…) I’ll have a few goodies to make, including this one! It looks spectacular!
★★★★★