Description
A 9-inch, removable-bottom tart with a salty pretzel crumb crust, thick maple cream-cheese filling (no gelatin), and toasted pecans.
Ingredients
- Pretzel crust crumbs: 2 cups finely crushed plain pretzels (about 160 g)
- Brown sugar: 3 tbsp packed light brown sugar (about 36 g)
- Salt: 1/4 tsp fine salt
- Unsalted butter (melted): 5 tbsp unsalted butter, melted (about 71 g)
- Pure maple syrup: 1/2 cup pure maple syrup (about 120 ml)
- Cornstarch: 2 tbsp cornstarch (about 16 g)
- Salt: pinch of fine salt
- Full-fat cream cheese (softened): 16 oz block-style cream cheese (about 454 g)
- Powdered sugar: 1/3 cup powdered sugar (about 40 g)
- Vanilla extract: 1 tsp vanilla extract (5 ml)
- Heavy cream (cold): 1 cup heavy cream, cold (about 240 ml)
- Powdered sugar for whipped cream: 1 tbsp powdered sugar (about 8 g)
- Pecans (toasted): 1/2 cup pecan halves, toasted and cooled (about 60 g)
Instructions
- Make the pretzel crust: Preheat nothing—this is no-bake. Line a baking sheet with parchment (optional, for easier chilling transfer). In a bowl, stir together crushed pretzels, brown sugar, and salt. Drizzle in melted butter and mix until evenly sandy and holds together when squeezed.
- Press into the pan: Fit a 9-inch removable-bottom tart pan (or tart ring set) on a flat surface. Press the pretzel mixture firmly into the bottom and up the sides about 1/2 inch. Use the bottom of a measuring cup to pack it tight. Chill the crust while you make the filling (at least 20 minutes).
- Cook the thick maple base: In a small saucepan, whisk maple syrup, cornstarch, and a pinch of salt until smooth. Cook over medium heat, whisking constantly, until the mixture comes to a bubbling boil and turns glossy, about 1 to 2 minutes. Visual cue: it should look thick like hot pudding and coat the back of a spoon.
- Cool completely: Transfer the thick maple mixture to a bowl. Let it cool to room temperature (about 20 to 30 minutes). Don’t pour it in warm—you want it fully cooled so the filling stays smooth.
- Mix cream cheese: In a large bowl, beat softened cream cheese and powdered sugar until smooth and lump-free, about 1 to 2 minutes. Mix in vanilla.
- Fold in maple: Add the cooled maple base and mix until smooth.
- Whip heavy cream: In a separate bowl, whip cold heavy cream with the 1 tbsp powdered sugar to stiff peaks. Visual cue: when you lift the whisk, peaks should stand upright and hold their shape.
- Combine gently: Fold the whipped cream into the maple cream-cheese mixture in 2 to 3 additions until no large streaks remain. The filling should look thick, airy, and spreadable.
- Assemble: Remove the chilled tart crust from the fridge. Pour or spoon in the filling and smooth the top with a spatula. Tap the pan lightly on the counter to pop any air bubbles.
- Chill to set: Refrigerate at least 6 hours, ideally overnight, until the center is firm and the edges look set. Visual cue: the filling surface should not jiggle like gelatin when gently nudged.
- Toast pecans: Toast pecans just before serving (or after chilling). Spread on a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant and slightly darker. Cool.
- Finish and serve: Release the tart ring and sprinkle toasted pecans over the top. For clean slices, wipe your knife between cuts and slice straight down.
Notes
For the cleanest slices, chill overnight and use a warm (not hot) knife: run the blade under hot water, wipe dry, then cut. If your maple base feels warm when you add it, wait until it’s fully cooled to room temperature.