Preheat the oven to 350 degrees F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate.

To make the crust. In a food processor, pulse together the pretzels, butter, and maple until the pretzels are fine crumbs. Press the mix into the prepared pie plate. Bake 8 minutes, until golden. Let cool.

In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Slowly add the heavy cream, ¼ cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about 1-2 minutes. Using a spatula, swirl in 2 tablespoons jam. Spoon the cream into the pretzel crust. Cover and chill 3 hours or up to 4 days.

Toss together the strawberries, St. Germain (if using), mint, and lemon zest in a bowl. If you prefer a sweeter berry, add 1-2 tablespoon of sugar. Let the fruit sit for 10-15 to release some of its juices.

To serve, spoon the berries over the cream. Drizzle over the remaining 1 tablespoon jam. Slice and serve immediately, topped with additional mint and elderflowers, if desired.