Boysenberry Basil Cream Cheese Tart
With a Salty Pretzel Crust
Ingredients:
For the crust:
- 1 1/2 cups crushed pretzels
- 1/4 cup melted butter
- 1/4 cup granulated sugar
For the filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
For the glaze:
- 1 jar Berkshire Wine Jelly Boysenberry Basil Wine Jelly
- 1 tablespoon water
- 1/4 cup chopped nuts (optional)
Instructions:
- Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix well until evenly combined. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Bake for 10 minutes, then let cool completely.
- Make the filling: In a mixing bowl, cream together softened cream cheese and powdered sugar until light and fluffy. Beat in yogurt and vanilla extract until smooth and well combined.
- Assemble the tart: Spread the cream cheese filling evenly over the cooled pretzel crust.
- Make the glaze: In a small saucepan, heat Boysenberry Basil Wine Jelly with water over low heat, stirring frequently, until melted and smooth.
- Pour the glaze over the cream cheese filling, spreading it evenly to the edges.
- Refrigerate the tart for at least 4 hours, or overnight, until set.
- Before serving, garnish with chopped nuts (optional).
Tips:
- You can use any type of nut you like for the garnish, such as pecans, walnuts, or almonds.
- If you don't have Boysenberry Basil Wine Jelly, you can substitute it with another flavor variety of Berkshire Wine Jelly.
- This recipe easily converts to "VEGAN" by replacing the -- butter, cream cheese, and yogurt -- with the plant based equivalents.