The perfect easy to make tart for dessert or brunch!
For the crust
2 cups finely crushed gluten free pretzel crumbs
1/2 cup toasted walnuts, finely chopped
1 large egg, beaten
6 tablespoons salted butter, melted
4 tablespoons honey, plus more for serving
For the topping
4 ounces cream cheese, softened
1/4 cup light brown sugar
1 teaspoon vanilla extract or vanilla bean paste
2 cups fresh, pitted California cherry halves
2–3 tablespoons basil leaves for garnish, left whole if leaves are small, chiffonade if leaves are larger, optional
Make the crust
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, stir together the pretzel crumbs, walnuts, egg, butter, and 3 tablespoons of the honey until well combined. Pour the mixture onto the prepared sheet pan and pat the crust into the shape of a square that is roughly 1/4 inch thick. Bake until lightly toasted, 10-15 minutes. Cool completely.
Make the topping
Beat the softened cream cheese, brown sugar, and vanilla together until smooth and creamy then spread the mixture lightly over the top of the cooled pretzel crust leaving a small border around the edge.
Right before serving, arrange the fresh cherry halves over the cream cheese mixture. Drizzle with remaining honey and sprinkle basil leaves over the top if using.
To make this in advance, you can bake the crust 1 day ahead of when you would like to serve this tart. Once baked and cooled keep the crust at room temperature tightly wrapped in plastic wrap
The cream cheese topping can be prepared up to 3 days ahead of time once blended, store in airtight container in the refrigerator. When ready to assemble the tart, bring the cream cheese mixture to room temperature and stir well before assembling the tart.
Once the tart is assembled the pretzels will begin to get soggy after a few hours, so assemble right when you plan to serve.
If you have a nut allergy, omit the walnuts.
Keywords: gluten free tart, gluten free baking, gluten free dessert