An intensely decadent Chocolate Ganache Tart with pretzel crust, made with 70% dark chocolate for a rich and unique chocolate flavor with a slight bitter undertone balanced by the creamy milkiness of heavy cream and the saltiness of a crispy pretzel crust.
This dessert comes together in just 5 steps and can be made ahead of time & gluten-free.
Chocolate Ganache Tart with Pretzel Crust
This Chocolate Ganache Tart is the type of dessert I like to serve on Valentine’s Day or date nights. The ganache filling is rich and decadent, made with 70% dark chocolate and a slight bitter note that’s deliciously balanced the milkiness of heavy cream!
The pretzel crust adds a pleasant touch of salt to keep the richness of the filling from being too much which, in return, will have you going back for more as long as there’s a slice left (I had no leftovers and was saddened lol).
The glossy look really ties everything together makes this tart look like you just got it from a luxury bakery or you spent hours in the kitchen (you really didn’t, it’s so quick and easy to make!):
Why you’ll love this recipe:
- Decadent chocolate filling made with 70% dark chocolate for a rich and unique chocolate flavor with a slight bitter undertone balanced by the creamy milkiness of heavy cream!
- Pretzel crust. To keep the richness of the filling from being too much, you have a deliciously salty nutty and crispy pretzel crust!
- Dress it up or down. The smooth glossy look of this tart makes it look like a luxury bakery made it which makes it perfect for special occasions but you can surely give it a less dramatic look by sprinkling pretzel crumbs on top like I did! Other topping ideas? A mound of fresh raspberries!
Ingredients
Pretzels. Make sure you get salted pretzels because the natural saltiness of pretzels is what elevates the flavor of this tart and why we’re using pretzels to begin with! I recommend mini pretzels. You can also make this tart gluten-free by using gluten-free pretzels!
Butter, melted, for the crust and room temperature for the ganache, to help it harden up a bit and slice beautifully!
Sugar to slightly sweeten the crust. I like using brown sugar because I find the deeper flavor of brown sugar ties in very well with the nuttiness of the crust but white sugar also works.
Dark chocolate. Here’s what makes or breaks this tart. Use high-quality dark chocolate from a reputable brand (no baking chocolate) for this dessert because chocolate is the main flavor so if the one you use just isn’t that special, the tart won’t be worth it. I recommend sticking to 70% dark chocolate because of flavor and texture. These types of chocolate will give you a rich decadent taste with a slightly bitter undertone. If 70% is too bitter for you, get 65% or 50% dark chocolate.
Heavy cream. You need 30% fat heavy cream, the real fat & heavy kind for the right thick sliceable texture and the rich milky flavor.
Optional toppings. If you want this tart to look really fancy you can leave it as is (the perfect gloss of the ganache looks luscious) or top it with fresh raspberries. To dress it down, you can simply add broken pretzels on top.
How to make a chocolate ganache tart
STEP ONE: Crush the pretzels. Preheat the oven to 375F (190C). Add the pretzels to a food processor or blender and pulse until you get a sand-like mixture with a few bigger crumbs (you don’t want it completely smooth).
STEP TWO: Make the crust. Transfer the crushed pretzels to a bowl, add in the butter and sugar and mix until it comes together. Press the mixture into a 9-inch (22 cm) heat-safe tart pan creating an even crust with borders. If you find the crust too thick, discard about 1/4 cup of the mixture. Bake for 10 minutes or until golden and firm. Allow to cool down completely before filling. The crust can be made 1 day ahead.
STEP THREE: Make the ganache filling. Add the chopped chocolate and butter to a medium mixing bowl and set aside. Pour the heavy cream into a small saucepan over medium-low heat. Bring the cream to a simmer, then immediately turn off the heat. This step is very important as you don’t want the cream to cook and be too hot as the fat may separate once you add in to the chocolate.
Immediately pour the hot cream over the chopped chocolate and cover the bowl with plastic wrap. Do not stir, the heat of the cream will begin to melt the chocolate on its own. Let rest for 5 minutes, then uncover and stir with a spatula until fully combined and smooth.
STEP FOUR: Assemble the tart. Pour the ganache into the cooled crust (no need to spread it around or even it out, it will do it on its own). Allow the tart to set and cool down completely (1-2 hours in the fridge or overnight at room temperature).
STEP FIVE: Serve. Once the tart has set, you can leave it as it and serve it or decorate it with fresh raspberries or crushed pretzels. When slicing, I recommend using a hot knife (stick a knife into boiling hot water then dry it and use it) for the cleanest slices, cleaning the knife in between each slice. This dessert can be quite sensitive to heat so if you find it softening up too quickly, pop it back in the refrigerator.
How to Make-Ahead and Store
Make-Ahead Instructions: This tart is a great make-ahead dessert and you can go 2 ways about it. You can pre-make the crust (follow the recipe through step 2) and store the cooled down crust covered in the refrigerator overnight or fully assemble the tart and let it set overnight (follow the recipe through step 4).
Storing Instructions: The tart can be stored at room temperature overnight, when it’s still setting. After that, it should be kept in the refrigerator and served at room temperature for best flavor (chilling mutes flavors).
HAPPY COOKING!! I hope you'll love this Chocolate Ganache Tart Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More decadent desserts you’ll enjoy:
- Chocolate Cherry Brownies
- Chocolate Raspberry Cupcakes with Ganache Filling
- Homemade French Hot Chocolate
Chocolate Pretzel Tart
Ingredients
For The Pretzel Crust
- 4 cups (165 g) salted pretzel twists (use gluten-free for GF eaters)
- 1/2 cup (110 g) unsalted butter, melted
- 3 tbsp (40 g) brown or white sugar
For The Chocolate Ganache Filling
- 12 oz (340 g) high-quality dark chocolate, chopped (70% dark chocolate recommended but 65% or 50% also works, make sure it's a high-quality brand for best flavor)
- 1 cup (235 ml) heavy cream (30% fat)
- 4 tbsp (55 g) unsalted butter, diced
Instructions
- Crush the pretzels. Preheat the oven to 375F (190C). Add the pretzels to a food processor or blender and pulse until you get a sand-like mixture with a few bigger crumbs (you don't want it completely smooth).
- Make the crust. Transfer the crushed pretzels to a bowl, add in the butter and sugar and mix until it comes together. Press the mixture into a 9-inch (22 cm) heat-safe tart pan creating an even crust with borders. If you find the crust too thick, discard about 1/4 cup of the mixture. Bake for 10 minutes or until golden and firm. Allow to cool down completely before filling. The crust can be made 1 day ahead.
- Make the ganache filling. Add the chopped chocolate and butter to a medium mixing bowl and set aside. Pour the heavy cream into a small saucepan over medium-low heat. Bring the cream to a simmer, then immediately turn off the heat. This step is very important as you don't want the cream to actually simmer or cook or the fat may separate once you add it to the chocolate.Immediately pour the hot cream over the chopped chocolate and cover the bowl with plastic wrap. Do not stir, the heat of the cream will begin to melt the chocolate on its own. Let rest for 5 minutes, then uncover and stir with a spatula until fully combined and smooth.
- Assemble the tart. Pour the ganache into the cooled crust (no need to spread it around or even it out, it will do it on its own). Allow the tart to set and cool down completely (1-2 hours in the fridge or overnight at room temperature).
- Serve. Once the tart has set, you can leave it as it and serve it or decorate it with fresh raspberries or crushed pretzels. When slicing, I recommend using a hot knife (stick a knife into boiling hot water then dry it and use it) for the cleanest slices, cleaning the knife in between each slice. This dessert can be quite sensitive to heat so if you find it softening up too quickly, pop it back in the refrigerator.
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