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Ingredients
Pretzel Crust
- 1 cup butter, melted
- 2 1/2 cups coarsely crushed thin pretzels
- 1 1/2 cups powdered sugar
- 1 cup flour
Chocolate Filling
- 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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Instructions
Pretzel Crust
- 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.
Chocolate Filling
- 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.
Recipe Notes
Adapted from : Food and Wine
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