My oh my, what a rich dessert!!! If you love chocolate covered pretzel, here it is in tart form!! TART month is merrier with this Chocolate Tart with Pretzel Crust!
Somethings are just made to go together!!! Chocolate and pretzel is one of them. The sweet salty combination is a favorite for so many desert lover. This tart is amazing because it has a unique crust that is so easy to make and the filling is so rich and also easy to make!! This recipe is not complicated but it does take some time. It would be best to make this a day ahead so that the filling can really set.
In a stand mixer, mix together the butter, some of the crushed pretzel and the powdered sugar. You can see at the picture below how it comes together and makes a clump.
Add the flour and eggs and mix again.
After the mixture comes together, add the rest the crushed pretzel.
Pour the mixture into a plastic wrap and shape it into a rectangle. Chill for about 30 minutes.
After it’s chilled, take it out of the plastic wrap and then press it into the tart pan. Gently shape the tart using your fingers until the tart looks even.
Chill the tart again for 30 minutes then put aluminum foil and pie weights on top. Bake for about 30 minutes with the pie weights and then after that, take out the aluminum foil and pie weights dan bake again for 10 minutes.
Let the tart cool off.
While the tart cool off, melt the chopped chocolate in the microwave using 20 seconds increments.
To get it this smooth, I microwaved it 3 time and mixing it in between heating it up.
Then brush the melted chocolate with a pastry brush. It will take a few back and forth of the brush to make sure that all the surface is covered. This is done to make the layer have an extra layer in between the crust and the filling. Let this set for 10 minutes in the refrigerator.
While the chocolate is setting, you can make the filling. So simple, so fast, yet so decadent! In a medium saucepan, bring the heavy cream into a simmer. Take it off the heat and add the chocolate chips, sugar and vanilla extract.
Keep on whisking until you get to this pot of deliciousness.
Let the filling cool before pouring into the tart shell. When it’s cooled, poured away!!! Make sure to that it gets filled to the top. Refrigerate for at least 4 hours so that the filling will set.
Sprinkle crushed pretzel on top, cut them into squares and enjoy this decadent dessert!!
Tips for making this Chocolate Tart with Pretzel Crust :
Happy Baking !!!
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- 1 cup butter, melted
- 2 1/2 cups coarsely crushed thin pretzels
- 1 1/2 cups powdered sugar
- 1 cup flour
- 4 oz bittersweet chocolate baking bar, chopped into little pieces
- 3 cups heavy cream
- 1 1/2 lb semi sweet chocolate chips
- 2/3 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cups coarsely crushed thin pretzels
Ingredients
Pretzel Crust
Chocolate Filling
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- In a stand mixer, beat the butter with 1 1/2 cup of the pretzel and powdered sugar.
- Add the flour and eggs and mix again. Add the rest of the pretzel and mix again.
- Shape into a rectangle and wrap with plastic wrap. Chill for 30 minutes.
- Unwrap the tart and press into the tart pan. You will have extra dough. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Line the shell with aluminum foil and fill with pie weights. Bake for 30 minutes. Remove the foil and bake again for 10 minutes. Cool at room temperature.
- Melt the bittersweet chocolate by heat it up in the microwave in 20 seconds increments. Stir in between.
- Brush the melted chocolate over the bottom and sides of the tart and refrigerate for 10 minutes.
- In a medium saucepan, heat up the cream to a simmer.
- Take off the heat and add the semi sweet chocolate, sugar and vanilla extract.
- Whisk until the it becomes smooth. Cool at room temperature for about 1 hour.
- Pour the filling into the shell and refrigerate for at least 4 hours. Sprinkle with the crushed pretzel.
Adapted from : Food and Wine
