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Three Layer Strawberry Chocolate Pretzel Tart

  • Author: Gregory Halpen
  • Prep Time: 25 Minutes
  • Cook Time: 3 Hours
  • Total Time: 3 Hours, 25 Minutes
  • Yield: 8-10 Slices 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


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.


Units Scale

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


  • 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


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

  • 1520 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


The Chocolate Sauce

  1. 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. 
  2. 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.
  3. Separate 3/4 cup and store the rest in the refrigerator. It will last up to 3 weeks. 

Chocolate sauce and pretzel layer

  1. Rough chop the pretzles.
  2. Rouhg cop the walnuts.
  3. Combine with the chocolate sauce.
  4. Set aside.

The Crust

  1. 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. 
  2. Take the tart pan disk and measure out a round piece of parchment paper and line the pan.
  3. Pour the crust into a tart pan and spread out covering the entire inside. Approximately a 1/2 thickness all around.
  4. Next, add a layer of the chocolate pretzel mixture. Spread it out over the bottom but not the sides.
  5. Chill the crust in the refrigerator for 30 minutes

The Filling

  1. In a food processor, puree the filling ingredients until creamy smooth. This will take several minutes.
  2. Taste and add more zest if you want it a stronger lemon flavor, add more maple syrup if you want it a bit sweeter.
  3. 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

  1. 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.
  2. Remove from the oven when the crumble turns a very light brown. Let cool.


  1. Sprinkle the crumble over the top and serve!

Keywords: Three Layer Strawberry Chocolate Pretzel Tart