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!
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.
- 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.