Malted Cheesecake Pretzel Tart

• 7 oz plain pretzels
• 2 tbsp powdered sugar
• 10 tbsp (1 1/4 sticks) butter, melted
• 2 pkg (8 oz each) cream cheese, at room temperature
• 3/4 cup plus 2 tbsp granulated sugar
• 3 None eggs, at room temperature
• 1/2 cup malted milk powder, such as Ovaltine
• 1/4 cup maple-flavored syrup
• 1 tsp vanilla extract
• 5 oz strawberries, halved

1. Preheat the oven to 325u0b0F. Grease a 9 inch nonstick fluted tart pan with removable bottom.
2. Process pretzels and powdered sugar in a food processor until fine crumbs form. Add butter and process until well blended. Press mixture evenly into bottom and up sides of prepared pan. Refrigerate for 20 mins or until firm.
3. Process cream cheese in the food processor until smooth. Add the granulated sugar, eggs, malted milk powder, syrup and vanilla; process until smooth. Pour into the tart pan.
4. Bake for 40 mins or until just set (tart should still have a slight wobble in the center). Cool in pan. Cover with plastic wrap. Refrigerate overnight or until firm. Garnish with strawberry halves and a sprinkling of powdered sugar.

pretzels, powdered sugar, butter, cream cheese, sugar, eggs, milk, maple, vanilla, strawberries

Taken from recipes-plus.com/api/v2.0/recipes/21176 (may not work)